My new toy just came through the post and I am happy already. How easily satisfied! It is the De Buyer Moul’Flex Mini-Madeleine Baking Mould. I have been meaning to buy a mini madeleine mould for as long I could remember and this one seem perfect. It was packaged in a cutout box so the madeleine mould makes the feature. The pretty brown box packaging has pink text and the tray was accompanied with a recipe booklet of French cakes.
The last I made madeleine was many years ago when my ex-flatmate had madeleine trays. How convenient! Finally, I have my own and without wasting any time, I made madeleines of course. Everything seems perfect until my madeleines came out of the oven. The shell biscuits popped out of the mould really well, with distinctive form but it lacked the golden colour I was hoping for. It is a good mould for any modern baker as it is dish washer friendly, which is always helpful. But now that I have seen the result, I have to say I prefer the metal tray more as it has better distribution of heat. Golden biscuits are always better than pale yellow.
The story of Madeleine de Commercy
Madeleine is a traditional small scallop-shaped cake from Commercy, a town north of the Lorraine region in France. There are a few stories or legends about the origins of madeleines. The most commonly known story is of Stanisław Leszczyński, a Polish King who was seeking refuge in Commercy, Lorraine during the mid-18th Century. A young female servant had to prepare some desserts for him but only knew how to make the shell-shaped cookies she made at home during holidays. Stanisław was delighted when presented with these sweet, golden shell-shaped cakes and named it Madeleine de Commercy, after the young maid. He liked them so much that he frequently sends them to his daughter Marie in Versailles, who was married to Louis XV (1710-1774). It became popular amongst the nobility.
It is now a classic of French tea time snack, often dipped into a cup of coffee or tea.
Madeleine of Proust
LEMON GLAZED MADELEINE RECIPE
adapted from David Lebovitz
makes about 64 mini madeleines
- 3 large eggs, at room temperature
- 130g golden caster sugar
- 170g all purpose flour
- 1/8 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 tsp vanilla extract
- 130g unsalted butter, melted, then cooled to room temperature
- 150g powdered sugar
- 2 tbs of lemon juice
- 1 tbs water
- Brush the mould with melted butter and dust with flour then put it in the fridge.
- Whip the eggs and sugar until it becomes thicker and frothy.
- Sift the flour and baking powder into the egg mixture and fold.
- Add the vanilla extract into the cooled melted butter.
- Slowly dribble the butter into the batter, a spoonful at a time. Fold simultaneously until butter is just incorporated.
- Cover the bowl with a cling film and refrigerate for at least 1 hour (maximum of 12 hours).
- Preheat the oven to 220C.
- Bake for about 8 minutes.
- Remove madeleines from mould onto cooling rack.
- Once cool enough to handle, dip each madeleine into glaze and make sure both sides are coated.
- Scrape off excess and place on cooling rack until set.
- Mini madeleines make very good edible gifts.