Friday, September 23, 2011

FFWD Classic Madeleines

Classic Madeleines
I was really happy to see Madeleines on the agenda for this weeks French Friday. They happen to be one of my favorite little cakes. Just right to have with a cup of tea. I chose to make the classic version because, I love the slightly lemony flavor of the classic. I do plan on making the honey-spiced Madeleines for the holidays. Madeleines are little sponge cakes with a distinctive shell like shape. They are baked in a traditional moulded pan. The batter is very much like a genoise batter, according to Dorie. Through the years I've made raspberry, chocolate, coconut and rosewater flavored Madeleines. I've made them for showers, luncheons and just to have with my tea.
Some tips that are important when making Madeleines is to be sure you chill the batter before you bake. If you're in a hurry, you can bake them without chilling but, chilling is what will give them that characteristic hump. It also will give you a better product.  Make sure to butter the moulds very well and refrigerate until ready to fill. I don't usually flour my moulds because, I find that it clumps and does not allow the Madeleines to get those pretty ridges.  These are such lovely little cakes and I know I will be making them many more times. This recipe has been shared by Dorie on her blog. You can find it here.

My very heavily buttered pan

My lovely Madeleines

With my tea

Bon Appetit


  

26 comments:

  1. They turned out perfectly. I will be making the classic version soon. I get nervous not flouring the pan but I think you may be right.

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  2. Your MAdeleines are fantastic, I have to buy the moulds...have a wonderful weekend, ciao Flavia

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  3. Your madeleines look perfect and very tasty. I was not a huge fan of this recipe, but after reading several other posts today I think that I will have to go back and give the classic madeleine recipe a try.

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  4. Really lovely, Kathy! I wish I could have shared a cup of tea with you! Your tea service is beautiful.

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  5. How pretty! And thanks for the tip on not flouring the molds. I think buttering will do just fine.

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  6. I need to try the classic recipe, too. I don't love orange-flavored baked goods. Yours look right at home on that pretty china. I'm intrigued by the idea of raspberry madeleines. Now THAT'S a cake I can get behind!

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  7. Your table setting is so inviting, Kathy. I love how the hydrangea matches the flowers on the plate. And the goodies on the plate look scrumptious. I forgot to sprinkle mine with powdered sugar. Wish I could come by for a cup of tea and share with you :)

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  8. wow Those madeleines look so tempting!

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  9. Very inviting and lovely plate of home baked madeleines! I would love to be a guest in your home, share a cup of tea and a honey spiced madeleine with you;-)

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  10. Your madeleines look perfect!! Next time I will be making the classic, but the spiced were very good!! I too think they are perfect with tea. Have a great weekend.

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  11. Your madeleines look perfect - mine are frankenstein madeleines.

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  12. What a pretty tea setup, Kathy! I'm glad you enjoyed this. Even though the title suggests a lot of spice, the orange zest cuts out a lot of the taste. I used baking spray that has a bit of flour, and fortunately not too much aftertaste.

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  13. So pretty!
    I have tried the Earl Grey - but need to try some rosewater or lavender.

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  14. Kathy, your madeleines are perfect! I would love to try rosewater in them. Am making a note of that.
    I've fiddled a bit with them; have made pine nut ones and pistachio. The miniature madeleine pan is fun; I always feel I can eat more. :)

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  15. Your madeleines look wonderful, Kathy. Your dishes are beautiful and I would love to sit at your table and have a cup of tea and a madeleine or two with you! I cannot wait to try the classic madeleine recipe.

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  16. Thanks for all the tips, Kathy! When I (someday) get a madeleine mold, I'm going to try these again. I really enjoyed the flavours. I just hope that when I do, they turn out as prettily as yours.

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  17. Your photos are so inviting,I feel like I'm having tea and madeleines with a friend when I read your post. What is the taste like with rosewater, and do you add anything else to the batter when you do the rosewater madeleines?

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  18. You are a pro, Kathy!!! Love all the flavors you've made...and your classic version looks perfect~

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  19. Kathy-Your madeleines are indeed, lovely! So perfect and elegant! Now, I'm really interested in buying the madeleine pan after seeing all of you girls' madeleines. Love it, and craving it now:DDD

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  20. Your madeleines look perfect. These are such a fun cake-cookie that accept so many different flavors and add-ons well. I agree on flouring the molds...I used no flour and they came out easily. I also read your Maida Heatter and I also have several of her books. He is delightful. If I want to compare recipes or find good tips, she is a favorite mentor. Her recipes are always easy to follow and are all well tested and meant to help us home bakers. I like to give her cookbooks to my daughters for their collection...she will be "in" forever. Always enjoy your posts and your very lovely photos...you are a great baker.

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  21. Just mouthwatering...looks delicious.

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  22. Gorgeous! Love all the tips, most of them I use, some of them I find success another way, so I think we all have our little secrets and fun to hear about yours!

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  23. Your madeleines look perfect! definitely the perfect teatime treat!

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  24. Gorgeous madeleines! They sound so good with the honey and spices too. I'd love to share some of these over a cup of tea!!

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  25. I love eating things like this and drinking tea.

    It's so,

    "Ahhhhhhh"

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