I tried madeleines years ago and found they were so easy and tasty that I never made them again. However, in the totally disorganized filing cabinet that is my brain, I stored it as a simple finish for a big meal.
After I found the recipe for King's Ranch Mac N Cheese, I read an old Bon Appétit about Daniel Boulud and his restaurants, noticing they included his madeleine recipe.
That was it. Mac N Cheese followed by warm madeleines. I would send everyone off with such a carb overload they would fall asleep before walking 3/10 of a mile back to their house.
However, this recipe did not return the same result as the previous version. This one was eggy and porous and spongy (and not in a good way, like genoise)--plus they stuck to the damn pan. Then, even though I baked them longer than the recipe said, the middle collapsed because it was undone. I let the famous French guy's recipe lead me down the path to a failure.
In recovery mode (after swearing in French several times, which is quite a feat considering I can't speak French), I scrapped the stuck madeleine's out of the "Made in France" madeleine pan, broke them into pieces in several ramekins, warmed up Dyslexic sauce and whipped up heavy cream. Then I plopped it all on the table and told everyone to make their own cake sundae.
If you think Mac N Cheese, plus cake gives you carb overload, you should see the results when chocolate sauce and whipping cream is added to the mix. I actually think the neighbors preferred the uber version better.
Me, I'm very disappointed. More because I have no clue which recipe I originally used and now I don't want to try them again.
Here it is, just in case you want to make yourself miserable.
Daniel Boulud's Madeleine
(recommended ONLY if you like eggy, spongy, hole-y cakes that stick to the pan and can't be removed without reverting to manual labor)
3/4 C flour
1 tsp baking powder
1/2 tsp kosher salt
2 large eggs
1/3 C granulated sugar
1 TBL light brown sugar
1 TBL honey
2 tsp finely grated lemon or orange zest
6 TBL warm melted unsalted butter
Sift dry ingredients.
Whisk eggs and next four ingredients until smooth.
Whisk in dry ingredients only until smooth
Whisk in melted butter until smooth.
Chill one hour
Bake 400 degrees in madeleine pan that have been sprayed with non-stick vegetable oil and dust with flour. Fill 2/3 full (you may have batter left over).
Bake 8-10 minutes. Tap against counter to remove and dust with powdered sugar. Serve warm.
After I found the recipe for King's Ranch Mac N Cheese, I read an old Bon Appétit about Daniel Boulud and his restaurants, noticing they included his madeleine recipe.
That was it. Mac N Cheese followed by warm madeleines. I would send everyone off with such a carb overload they would fall asleep before walking 3/10 of a mile back to their house.
However, this recipe did not return the same result as the previous version. This one was eggy and porous and spongy (and not in a good way, like genoise)--plus they stuck to the damn pan. Then, even though I baked them longer than the recipe said, the middle collapsed because it was undone. I let the famous French guy's recipe lead me down the path to a failure.
In recovery mode (after swearing in French several times, which is quite a feat considering I can't speak French), I scrapped the stuck madeleine's out of the "Made in France" madeleine pan, broke them into pieces in several ramekins, warmed up Dyslexic sauce and whipped up heavy cream. Then I plopped it all on the table and told everyone to make their own cake sundae.
If you think Mac N Cheese, plus cake gives you carb overload, you should see the results when chocolate sauce and whipping cream is added to the mix. I actually think the neighbors preferred the uber version better.
Me, I'm very disappointed. More because I have no clue which recipe I originally used and now I don't want to try them again.
Here it is, just in case you want to make yourself miserable.
Daniel Boulud's Madeleine
(recommended ONLY if you like eggy, spongy, hole-y cakes that stick to the pan and can't be removed without reverting to manual labor)
3/4 C flour
1 tsp baking powder
1/2 tsp kosher salt
2 large eggs
1/3 C granulated sugar
1 TBL light brown sugar
1 TBL honey
2 tsp finely grated lemon or orange zest
6 TBL warm melted unsalted butter
Sift dry ingredients.
Whisk eggs and next four ingredients until smooth.
Whisk in dry ingredients only until smooth
Whisk in melted butter until smooth.
Chill one hour
Bake 400 degrees in madeleine pan that have been sprayed with non-stick vegetable oil and dust with flour. Fill 2/3 full (you may have batter left over).
Bake 8-10 minutes. Tap against counter to remove and dust with powdered sugar. Serve warm.