Marcel Proust,
The Tuesday Tea Room,
Salon de Thé
and
Classic French Madeleines
Tuesday 16th August 2011
Mardi 16 Aout 2011 ~ St Armel
Tuesday already and I’m on the countdown for more B and B guests who arrive midweek……..however, pleasure before work makes Karen a very happy lassie, and as yesterday was a public holiday in France, I was treated to a wee trip to the local tea rooms, Salon de Thé as we say around these parts. I didn’t go totally mad given that I was surrounded by the most delectable pastries and cakes on offer; in fact I snubbed the Tarte au Chocolat, the Éclairs and the Paris Brest too……no, my eyes were firmly focused on a plate of light and delicate Madeleines ~ diminutive and elegant they sat on a vintage pressed glass plate and had my name all over them. I chose a tisane, Rose and Jasmine, which was a rather sophisticated for me as I am normally a Yorkshire Tea kinda gal. My Madeleines were brought over, I was served two dredged in icing sugar, they were light and fragrant with candied lemon peel ~ utterly divine darlinks!
I HAVE made Madeleines at home before, they are not that technically difficult and the result is as good if not better than ones you will find in Tea Rooms, and certainly light years ahead of those awful sugary commercial ones that come in “iffy” plastic boxes……I mean how can a “real” cake have a shelf life of one year?! So, to satisfy my Madeleine cravings during the week and to welcome the B and B guests, I made a batch up yesterday afternoon.
It isn’t just me who is a big fan of these little French morsels, Marcel Proust was also taken with them, so much so that he mentions them in his autobiographical book, Á la recherche du temps perdu (Remembrance of Things Past), and I quote…….“One day in winter, my mother offered me some tea … She sent out for one of those short, plump little cakes called petites madeleines, which look as though they had been moulded in the fluted scallop of a pilgrim’s shell … I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid, and the crumbs with it, touched my palate than a shudder ran through my whole body, and I stopped, intent upon the extraordinary changes that were taking place. An exquisite pleasure had invaded my senses”…….Oh yes, I am with you there Marcel!
Now I’m a bit of a magpie, especially when it comes to kitchenalia ~ I LOVE to buy old cake tins, jelly moulds, pie moulds, bread tins and all sorts of kitchen bric-a-brac……I haunt the local Brocantes and flea markets on the look out for unloved kitchen equipment with a view to giving them a better home, and so it was at one such Brocante that I found a STACK of old Madeleine moulds, as shown in the photos……eight in total and as cheap as chips ~ well about €6 for the whole lot! I love them, they’re old ( about 1950’s) but not rusty, although they have been used extensively and wear a patina of loving wear and constant use about them, which only adds to their charm.
Anyway, time to share my Madeleine recipe with you, which was given to me by an elderly French neighbour ~ there are many variations, this is my favourite.
Classic French Madeleines
Recipe:
These are one of my favourite French cakes; delicate little light sponge cakes, baked in special fluted trays and sprinkled lightly with icing sugar, so elegant, light and airy. Some are flavoured with vanilla extract only, whilst other recipes suggest using ground almonds, lemon or orange; my recipe uses a combination of vanilla extract and lemon zest. These are ideal served with afternoon coffee or with a glass of dessert wine after a meal, just as the French serve them. You can also dip the tips or one side into melted chocolate, but I prefer mine to be a little more subtle – but it is up to you.
(Makes 24)
INGREDIENTS:
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
125 g icing sugar (5ozs powdered sugar)
100 g plain flour (4ozs)
1/4 teaspoon baking powder
125 g butter, melted and cooled (5ozs)
icing sugar, for sprinkling
METHOD:
Preheat the oven to 190°C /375°F/ Gas mark 5. Grease and flour 24 Madeleine moulds. (Make sure that you grease and flour the moulds generously, to stop the cakes sticking.)
In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the icing sugar. Beat for 5 to 7 minutes or until thick and shiny. It can take up to 10 to 15 minutes to achieve the right consistency – this is the key to successful Madeleines, so don’t take short cuts with this stage.
Sift together the flour and baking powder. Sift quarter of the flour mixture over the egg mixture, gently fold together with a metal spoon. Fold in the remaining flour bit by bit. Then fold in the melted and cooled butter. Spoon batter into the prepared moulds, filling three quarters full.
Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Cool in moulds on a rack for 1 minute. Loosen with a knife. Invert onto a rack and cool. Sift icing sugar over the tops or melt plain chocolate and dip the tips in the chocolate. Store in an airtight container.
See you later, have a great start to the week.
Karen
A Trifle Rushed says
Love your brocante molds! I met try using icing sugar next time I make Madeleines, yours look very light and tasty!
Marie says
Your Madeleines look fab Karen. I must give your recipe a try. The last time I made them, I thought they were rubbery and did not like them at all and wondered what all the fuss was about. Yours look light and delicious.xx
Karen S Booth says
Thanks A Trifle Rushed! I was very lucky that day ~ I also found some jelly moulds and some raised pie moulds too…..
Icing sugar is the way to go for light Madeleines.
Karen
Karen S Booth says
Thanks Marie ~ the icing sugar as I mentioned to A Trifle Rushed is the top tip for light and airy Madeleines,it really makes a difference, that and the whisking, you have to whisk and whisk!
Karen
Irma says
I have to get me some madeleine moulds. I've always found them delicious and delicate but neve made them.
Karen S Booth says
Irma ~ you can buy silicone ones too, not as tactile as the original metal ones, but the cakes come out easier!
Thanks!
Karen
createwithmom says
Hi Karen
Love these snacks perfect for tea.
By the way we call dresses, frock too but didn't put it so because it might sound funny to others 🙂 so many British terms that sound funny to US readers 🙂
Would love to have a chat with you will email leisurely, I enjoy your blog posts 🙂
Regards Akheela
Shaheen says
Oh I am so jealous of your madeline moulds and baking tins – what a super bargain.
I have a silicone one, so will look forward ot makign them again. Its been years I tell you. I'd love one of yours right now with a cuppa tea.
Inspired by eRecipeCards says
Wonderful post. My Jackie and I garage sale for a hobby. So I have a closet full of newly found jewels like your molds (which is now on my wish list!)
Beautiful photos and wonderfully written
Karen S Booth says
createwithmom ~ many thanks for your lovely comments Akheela ~ I am delighted that you enjoy reading my blog, sometimes writing a blog can be a very selfish pursuit, so that fact that others like what I write and post is wonderful and I am glad to share!
Karen S Booth says
Shaheen ~ thanks! I am sure if you were on the look out you would find them (Madeleine moulds) in the UK too, maybe at a car boot or flea market! Just a thought ~ or come and visit me in France for that cuppa and a wee rummage in the local Brocante!!
Karen S Booth says
Thanks Dave (Inspired by eRecipeCards) ~ I am sure I would get on with you and Jackie like a house on fire!
Karen
La Table De Nana says
Ahh the look perfect..and what a delight your molds are.. The words by MP.. evoke a time long ago..when words were gold:)
What a great description.
carolinajewel says
They look delicious and I love your antique pans!
Karen S Booth says
La Table De Nana ~ yes, words were indeed gold then, so well said!
Jewel ~ I love my vintage pans too!
Thanks!
Karen
mouthfulsandmorsels.com says
I just recently read that exact Proust passage to a friend!! It's perfect in its description of how enchanting food can be.
Karen S Booth says
It is a prefect description mouthfulsandmorsels.com…..I love that passage!
Karen
Galina V says
Love your kitchenalia (and even a bit envious). Madeleines look lush, delicate and enticing.
Charmie777 says
Made these for Quest 2. They were delicious. So delicate!!! I’ve never had these before, let alone make them, but I received a vintage pan as a gift and tried these out!!! Yum!
Karen Burns-Booth says
OH how lovely Charmie to have a vintage pan, and what better way to use it than make these for the CQ! Thanks so much for letting me know! FT/Karen