When I hear ‘Madeleine’, my first thought is always Marcel Proust.
But my second, is always butter.
I originally expected that unsalted would be the name of the game here, having spied ‘unsalted’ mentioned in the majority of recipes I’d looked at over the years.
I’ve been experimenting with Madeleines for the last month or so, after receiving a Bakers Secret non-stick Madeleine pan from Kitchenware Superstore, and I’ve found I much prefer my Madeleines ‘seasoned’, somewhat, by using melted salted butter over unsalted.
My favourite recipe so far has been Dorie Greenspan’s Madeleine Recipe. I found it super helpful, especially with Dorie’s additional notes on refrigeration (overnight AND in the tray for at least an hour before baking), plus tips on achieving the tell-tale Madeleine ‘hump’ through the use of a pre-heated searing hot baking tray (or baking stone).
Take note and cool your melted butter before you incorporate it. And while you’re at it, spring for the salted like I did.
I used plain (all purpose) cake flour, which has low gluten to keep cakes nice and soft.
Suffice it to say I’ve been pretty pleased with my own Madeleine experiments (and J’s definitely enjoyed eating them)!
I’d always assumed Madeleines would be difficult to make and/or destined to fail, but I’ve found that provided you follow the recipe you’re using carefully, you’ll end up with delicious results.
My latest batch (flavoured with vanilla bean and orange zest) was a hit, resulting in 24 Madeleines that were light, sweet and soft, yet sturdily textured bites of golden buttery goodness.
Madeleines are best enjoyed straight out of the oven. Dunking in tea optional, though you may disagree with that if you’re a fan of Swann’s Way.
Disclosure: Product provided by PR for review purposes. All opinions provided are my own, and I have received no other compensation for this post.