The recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen this week was Buckwheat Madeleines which I was intrigued to try. David says they don’t get the characteristic hump so I kind of wondered why you would bake them in a madeleine pan (apart from that they look pretty!). I had a couple of issues with this recipe, namely that the first batch stuck badly and I had to scrape them out of the pan. See:
(for those wondering, I use a metal pan for these as I find I just don’t get the same results with silicone)
I buttered the pans really well with melted butter like the recipe says but I’m used to flouring the pans too so maybe it’s that? In any case, Normally even when I don’t flour the pans, they don’t stick either so I am not sure. I made 1/2 the recipe and it made 12 (with the molds probably filled fuller than they should be) although David says the full recipe only makes 18. Not sure what size tins he uses but it might be different based on this yield.
I tried them again, this time lightly flouring the molds with buckwheat flour and they were much better…
I used Bob’s Red Mill buckwheat flour for these which makes a darker cake, I find (and because I floured the pans with it, this batch was much darker than the first). I really liked these, though I was a little suspicious initially – they looked very dry, but the insides were lovely and tea-cakey just like you ‘d expect from a madeleine, albeit definitely more substantial than plain mads.
Would I make these again? Absolutely! Would I make them in a madeleine tin? Probably not, for the hassle factor. I actually think they’d make lovely mini muffins
Get the recipe for David Lebovitz’s Buckwheat Madeleines on p 270 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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