Happy Friday! Friday in My Imaginary French Village is baking day. I haven’t made madeleines in a long time, in fact I haven’t eaten one in a long time. The last time I ate one was last spring in Bordeaux at Darwin. (If you aren’t familiar with Darwin in Bordeaux I will tell you about that tomorrow.) my husband and I each got an espresso and he wanted “one of the funny little cakes with a bump on it.”
That bump is a very important part of Madeleines. They are made in molds that look like a shell. You know when they are done when the bump starts coming up.
Outside of France they are displayed showing the shell. In France they are displayed showing the bump wihich is the top. People sometimes like to eat the bump first. That’s sort of like eating muffin tops.As much as I have researched the key to getting a good bump is by getting the pan and the batter very cold. The madeleines I made today in the picture did get a bump but not as big as I would like. That’s ok good reason to keep making madeleines.
You can make many flavors of madeleines sweet or savory. For fun dip the ends in chocolate! Mmm
À bientôt,
Jane
The Madelines look delicious! They look as though they are sweet, perhaps lemon with juicy bits of zest. The dusting of powdered sugar remind me of the Alps. Dipped in chocolate sounds good too.
ReplyDeleteDoes the weather affect the preparation?
À bientôt
Sorry, I put my first reply to your comment in a comment section below. To answer your questions about the weather yes it does effect baking. I haven’t had much of a problem with madeleines, but I won’t even think of making macarons in hot humid weather. I’m in a warm climate so I really don’t like cake decorating when it’s super hot and humid in September.
DeleteWow that’s exactly what they are! Lemon zest adds so much to everything. Orange zest works well too. Thanks for coming to My Imaginary French Village.
ReplyDeleteBonne weekend!