Usually when I make a recipe for my bake-a-long group, I tell myself after the fact that I should have halved it, because the recipe always makes more than the DH and I should really eat by ourselves. However, for today’s recipe from Dorie Greenspan’s Baking Chez Moi, I actually quadrupled the amounts! Instead of only making 12, I shall made 48. Why? I’m going to send them into the office with the DH, although I expect perhaps only 45 or so shall actually make it out the door. I mean really, two madeleines for me, and one for the DH, I think that’s fair, right?
The ingredient quantities weren’t the only things I changed up. Dorie had said to rub the sugar with lemon zest, but of course, I forgot to get lemons, and the clementines I was planning on using as a substitute had disappeared into the fruit salad that the DH packed for his lunch. So I left out the lemon zest. Instead of Lemon Madeleines, I’m making Lemon-Glazed Madeleines, because I do have lemon juice in the fridge.
And then as per usual when making these recipes, I realized I was low on one key ingredient. In this case, it was baking powder. But I know that you can make your own baking powder from cream of tartar and baking soda, so that’s what I did. It’s a two to one ratio, so I mixed 2 tbsp. of cream of tartar and one tbsp. of baking soda, and then used the appropriate amount in the recipe (x 4, of course!)
By the way, when multiplying this recipe by 4, the amounts really start to add up. Two cups of butter, eight eggs…that’s some rich batter, yo!
The recipe itself is really quick and easy, but there’s a lot of chilling time needed. Time to chill the batter and time to chill the batter IN the madeleine tray. I guess that’s a good thing; it means I have time to do the dishes! Or I could just cut down on the chilling time. The chilling makes the “bosse” (the ‘hump’) on the madeleines bigger, and that’s the fashion. Not sure why, as I don’t think it adds to the aesthetics, but maybe it makes it fluffier? If you know, let me know in the comments!
I had read on the bake-a-long group website, that it was best to underfill the mould slightly, so that when the batter baked, it didn’t overflow the pan and ruin the line of the cookie. So that’s what I did!
Once baked, I covered them in the glaze and popped them back in the oven to melt and sort of ‘set’ the glaze.
The result? My first impression is that they’re like little cakes! Buttery, and eggy, and…cake-like. Nice, and I can see why Proust enjoyed them, but not absolutely knock-your-socks-off amazing. That, I would say, is the purview of the grapefruit creameaux from the last recipe! Still, they’re a lovely little treat, and rather nice for a coffee break. I hope the DH’s coworkers enjoy them too!
Next Post: My Oma’s Crepes, with ham. Because we still have ham. So much ham. Did I mention I’m a vegetarian?