Mademoiselle Proust, petite madeleine lorraine

(Resume en francais a la fin)

Two humps, it’s camel. One hump, it’s a dromadery… or a madeleine. No hump ? That’s not a madeleine. Maybe that’s a unicorn.

La madeleine is a specialty of Lorraine, my home place. The legend says a young girl called Madeleine was working in the kitchens of the palace of the King/Duke Stanislas. She had to prepare a quatre-quarts cake, but she couldn’t find the mold for it, but she found a mold that was then used to shape some seafood mousse like shellfish… The small cakes were cute. They were served to the Princess and her guests. They became a new favorite.

The recipe is the same as the quatre-quarts.
Quatre-quarts, the simple butter cake

Same proportions of the 4 ingredients. Weight the eggs first.

Flavoring can be vanilla essence, a little honey, lemon zest… I combine the 3, very little of each. I used a sudachi lemon and yellow cane sugar. I don’t melt the butter, I find it’s better.

Refrigerate during one hour.

How do you bake them ? I can’t tell you. That depends on your oven and the number and size of your madeleines. You have to try. I have changed of oven, that changed it all.
I bake 6 small ones (1 tbs very full of batter), oven is preheated. 5 minutes a 170 degree Celsius (340 F), then 4 minutes 130C (270 F).
I used to bake them 6 minutes at 180 C (360 F), then 150 C (300F). I have a book with a similar recipe, they bake theirs 10 min a 220C (430 F), then 10 min a 170C (340 F).

The first time, try 180 C (360 F) and check after 4 minutes if a hump is appearing…
Roughly, you lower the temperature half way, at that point the hump is just formed, the top is not yet colored. It’s cooked when the sides are golden, the hump sligthly yellow.

Let them cool before getting them out, they are very soft when they are hot and harden in a few minutes. Let them cool completely. The top becomes a little shiny and sticky as the sugar goes up (ignore the recipes that paint the top of madeleines with syrup).
I could have used more butter to coat the mold… Also I have holes and I need to change of brand of baking powder (this time I have mixed it well with the flour…).
Practice makes perfect.

They get better in the next 2 days. You can store them in a metallic box and get rid of them. I don’t know. Give some to friends you hate and you’d like to see becoming very big…

1 petite madeleine (with 1 egg, you make 12):

Cal 69.5 F3.9 C 7.7 P 0.7

The writer Marcel Proust and his auntie had a way to use them. Take a cup of tisane (herb tea). It seems that was tilleul (lime, linden), but the English translator dropped it…

Mais à l’instant même où la gorgée mêlée des miettes du gâteau
toucha mon palais, je tressaillis, attentif à ce qui se passait d’extraordinaire en moi. Un
plaisir délicieux m’avait envahi, isolé, sans la notion de sa cause…. D’où avait pu me venir cette puissante joie ? Je sentais qu’elle était liée au goût du thé et du gâteau, mais qu’elle le dépassait infiniment, ne devait pas être de même nature. D’où venait-elle ? Que signifiait-elle ?…
Et tout d’un coup le souvenir m’est apparu. Ce goût, c’était celui du petit morceau de madeleine que le dimanche matin à Combray (parce que ce jour-là je ne sortais pas avant l’heure de la messe), quand j’allais lui dire bonjour dans sa chambre, ma tante Léonie m’offrait après l’avoir trempé dans son infusion de thé ou de tilleul.

No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory – this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me it was me. … Whence did it come? What did it mean? How could I seize and apprehend it?…And suddenly the memory revealed itself. The taste was that of the little piece of madeleine which on Sunday mornings at Combray (because on those mornings I did not go out before mass), when I went to say good morning to her in her bedroom , my aunt Léonie used to give me, dipping it first in her own cup of tea or tisane.

So dip it :

And write a series of novels.
Or just bite one :

Recette en francais pour des madeleines lorraines (type Madeleines de Commercy)
Peser les oeufs, puis le meme poids en beurre, farine et sucre cristallise. J’ajoute un peu de miel, zeste de citron ou vanille (ou les 3 comme ici) et de la levure chimique a la farine (quantite indiquee selon la marque). Je melange tous les ingredients a froid (cf photo), sans faire fondre le beurre. La pate repose au frigo.
Pour la cuisson cela depend du four et de la taille des madeleines. Prechauffer le four.
-Avec mon four, pour des petites madeleines :
je cuis 6 petites (1 c a soupe de pate tres froide), 5 minutes a 170 C, puis 4 minutes a 130 C.
-Mon ancien four (j’avais note dans mon livre):
6 minutes a 180 C, 6 min 150 C
-Dans le livre , celles en photo sont grosses, sur de grandes plaques et un four de pro.
10 min a 220C, puis 10 min a 170C
Que faire ?
La 1ere fois, tenter 180 C, et regarder si la bosse est formee a 4 minutes. On baisse au moment ou la bosse est formee, on arrete quand les bords sont dores.
En refroidissant, une couche sucree un peu collante se forme sur la madeleine, donc inutile de les enduire de sirop.

French desserts – Dessert francais (compilation)

About these ads

5 thoughts on “Mademoiselle Proust, petite madeleine lorraine

  1. Pingback: Desserts Francais – French Desserts (compilation) « Colorfood Daidokoro Gourmande in Osaka

  2. Pingback: In April, that was buzzed… | GOURMANDE in OSAKA

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s