So I realize I’ve done what I said I wouldn’t do with the blog, and that is let it sit. My poor grandparents looking week after week for something, anything! Sorry guys. So I’m trying to get some thoughts and updates posted and thought it would be the perfect opportunity to post about my first private lesson baking Madeleine’s.

I have a teeny confession to make… We visited France and never once ate a Madeleine. I know! I do believe we’ve committed some sort of cardinal sin! I think we need to start looking for a ticket back and get this mistake sorted out right away.

…Okay, okay… Maybe it wasn’t necessarily a sin, but a girl can try her luck to get back to France again, right? Wink-wink Mr. B.

Luckily in the meantime while Mr. B looks for tickets we can enjoy these perfectly sized, lemony delightful sponge cakes.

I was rather surprised by just how simply the recipe comes together. There isn’t a ton of fuss to get the perfect puffed shell shape. My instructor teased me and first said we’d use the KitchenAid mixer when we’d blanchir the eggs and sugar (French culinary meaning: to whiten), but we did it all by hand and in the end it was worth it.

We started out by prepping/ measuring out ingredients, gathering tools, etc. We then moved onto melting the butter, mixing the sugar and eggs, adding in the flour and baking soda, extracts, zest of lemon, and of course melted butter.

After everything was mixed we double wrapped the mixture and put it promptly into the refrigerator to chill. The secret I learned was that you need to shock it from a room temperature to the cold and then into the oven to get the gorgeous raised shell shape we were after.

We used two different types of ovens, a convection and deck. We wanted to get a side by side comparison throughout the baking process. The results were equally scrumptious so I cannot judge purely on that, but what was noticeable was that the deck oven yielded a bit softer result, while the convection a more firm and crispy edge result. Again still no complaints from my tummy or Mr. B’s. I would say in the end, I do prefer the deck oven as it bakes bread and pastry marvelously!

^Deck Oven

^Convection Oven

^Convection Oven


^Convection Oven

^Deck Oven

Madeleines are the perfect afternoon delight to accompany a cup of tea and a good book, don’t you agree? Not only are they semi quick, they also can be customized to whatever you are feeling in the moment, or have on hand. I came across flavor like pumpkin, rose, various types of tea flavored, pistachio, blueberry, just endless possibilities! Have you ever tasted or baked Madeleines? If so, what flavors, and what is your favorite?

Next to look forward to is the apple tart. Just in time for fall with a fancy twist! Stay tuned….



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