French Fridays: Buckwheat madeleines from My Paris Kitchen

Buckwheat madeleines from My Paris Kitchen on eatlivetravelwrite.comThe 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:

David Lebovitz buckwheat madeleines sticking to the pan on 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…

David Lebovitz buckwheat madeleines on eatlivetravelwrite.comI 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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13 thoughts on “French Fridays: Buckwheat madeleines from My Paris Kitchen”

  1. I like the darker tone. Is that purely the effect of coating the pan with buckwheat flour? I used two non-stick molds, buttered only, with no issues un-molding. In fact, they dropped out perfectly and squarely like the layout of the pan.

  2. I really liked making and eating these. I shared them with the young men in the front office when they were still warm. They liked the buckwheat taste alot. I did use the rest of the batter to make mini-muffins. Perfect for the AM. Like you, will make again.

  3. I do like the darker color. I made the full recipe and the result was 30 cakes. I don’t think my pan is as deep as yours, giving me a few more. They are delicious and I’m really enjoying them.

  4. Interesting… I used the same brand of flour but mine weren’t nearly as dark. Mine also didn’t stick to buttered only metal pans, even overfilled. The good news is that they tasted great!

  5. I love the darker colour of your second batch! I have a Chicago Metallic pan, which has a darker tone and I find it browns madeleines nicely. I didn’t have any problem with them sticking (except to each other in the case of the three or four molds I overfilled). I made the full recipe and think I could easily have gotten twenty-four large madeleines from this batch. I decided to put the extra batter in a mini-loaf pan and that turned out quite beautifully.

  6. These look great, Mardi, despite your troubles with that first batch! I have the same metal pan and I think if I’d filled them properly (i.e. more like you and not WAY overfilled) then my yield would’ve been in the high 20s with a full batch. I did the full batch and got 19 funky-looking, huge ones. Also, I think you’re right that the flouring is necessary. After seeing your comments about them earlier, I went ahead and did the spray/flour combo I have and they easily released from the pan. They sure are a nice little distinction from regular madeleines, though!

  7. These look great. I haven’t had a chance to try yet but am excited for this recipe. Definitely will keep your experience in mind when coating the pan!


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