This week’s French Fridays with Dorie recipe – honey spiced madeleines – was a little too complex for this new-to-madeleines baker so I chose to try my hand at plain ones instead. On our recent trip to France, on our very last day in Burgundy as I was, ahem, in a hypermarché acquiring a (cough cough) new suitcase, I
was forced to made everyone go down every aisle, including kitchenware. Because clearly I need more kitchenware! And lo-and-behold, what came home in said new suitcase but a smart silicone madeleine mold. I am not a huge fan of silicone but I was excited to see the madeleine shape and, you know, it doesn’t weigh anything…
Dorie’s recipe is easy – though it does suggest letting the batter rest for 3 hours up to overnight in the fridge. She also suggests the “bonne idée” of filling the madeleine molds with the batter before you let it rest. I wish I had done this. The somewhat liquidy batter was fairly solid when I came to it about 5 hours later. Kind of like soft spreadable cream cheese. I found the silicone molds to be a little slippery and difficult to fill since the batter kept slipping out. I guess that’s the point. My madeleines puffed up a lot when they baked too, meaning the batter spilled over the edges, resulting in not-so-neat edges. That got a little crispy.
Well these were spectacular, if I do say so myself. Perfect “crumb”, a lovely freshness from the lemon zest, nice and moist but light. Beginner’s luck? I hope not.
I’ll be making these again, making even less than half the batter to accommodate my 9-madeleine mold, filling the molds before the batter rests and not filling them nearly as much.
Of course we did!
Want to join French Fridays with Dorie? Join here.
French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository.