MadeleinesElegant French Tea Cakes to Bake and Share
The petite shell-shaped cakes known as madeleines are versatile, pretty, and absolutely delicious. Made famous by Marcel Proust in his novel In Search of Lost Time, this classic French treat is now loved the world over.
Beautifully illustrated and lovingly researched, Madeleines features recipes for an incredible variety of flavors and combinations, including such decadent desserts as Dark Chocolate Espresso Madeleines, savory appetizers like Pesto and Pine Nut Madeleines, and showstoppers like Mini Madeleine Sandwiches with Nutella Cream and Candy Pearls. And making these adorable cakes has never been easier—author Barbara Feldman Morse has developed a unique quick-and-simple method for baking perfect madeleines again and again. Pour a cup of tea and enjoy this quick trip to France with Madeleines!
BARBARA FELDMAN MORSE is a prize-winning baker whose recipes and writing have appeared in the Boston Globe, Oakland Tribune, Sacramento Bee, South Florida Sun-Sentinel, Bostonia Magazine, and Nob Hill Gazette.
MAPLEY GRANOLA MADELEINES
When I lived in Vermont, I loved the annual rite of passage of tapping maple trees to make syrup. A few years ago my husband, Matt, even tried it out himself. Matt’s maple syrup was proof that there’s no substitute for the real deal. To make these madeleines I paired maple syrup with granola, two breakfast staples. I love serving them with a small dish of vanilla or plain Greek yogurt.
Yield: 12 to 14 madeleines
3⁄4 cup all-purpose flour
3⁄4 tsp baking powder
1⁄4 tsp salt
6 tbsp (3⁄4 stick) unsalted butter, plus 2 tbsp for pans (optional)
1⁄4 cup granulated sugar
1⁄ 4 cup brown sugar, either light or dark, packed
1 large egg, room temperature
1⁄ 4 cup real maple syrup (the darker the syrup, the stronger the maple flavor)
1 cup of your favorite granola, either homemade or store bought
Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 2 tablespoons butter and brush a little in each mold.
In a small bowl, whisk together flour, baking powder, and salt.
Place butter and sugars in a 2-quart microwavable glass bowl or measuring cup.
Microwave on low for 1 to 2 minutes and then stir mixture with a whisk until smooth.
If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth.
Let mixture cool for 3 to 4 minutes and then add egg, whisking well until completely blended. Add maple syrup and flour mixture and whisk until thoroughly blended.
Using a scoop or a teaspoon, fill shell molds with batter until almost full. Top each with a generous spoonful of granola, gently pressing it into the batter.
Bake for 10 to 12 minutes, until madeleines are slightly mounded.
Remove pan from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.
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