La Tartine Gourmande
February 12, 2007

An Urge to Bake Madeleines — Un désir effréné de faire des madeleines

madeleines

Tea Time

There is always a need of something sweet with a nice cup of tea.
Am I reliving a Proust’s moment?

I look up to check the time on our orange cuckoo clock. This time the canary moves. No wonder that I keep yawning. It is 11 pm. Despite my heavy eyelids, I suddenly feel seized by a strong desire to bake. Right then, at 11 pm.

“Qu’est-ce que tu fais ?” (what are you doing?) I hear P. shout from across the room when he hears bangs and clicks sounds in the kitchen as I fumble through the cabinet to get out what I need to make madeleines.

“Rien”(nothing), I reply.

“What do you mean nothing, I can hear something.”

“I am making madeleines.”

“A cette heure ?” (At this time?), he replies.

He should know better by now. Since I have started to blog, it has got worse. The addiction to cooking, the addiction to trying new recipes and test ideas as they arrive, without waiting. And they keep arriving and coming, non-stop. Sometimes I love it, looking forward to slipping into it and feeling the buzz, but sometimes I also hate it. I can be overwhelmed by the flux of information. I go for a run, drive downtown, walk in the park, talk to people, and all I can think of is “two eggs maybe with 4 oz of sugar. Oh what if I tried to add a bit of ginger? Oh no, I think this would not work.” Ok, maybe I stretch it too far, but I am pretty close though.

madeleines

Madeleines

But when such an addictive behavior gives you the strength to prepare a batch of madeleines at 11 pm although there is still some cakes made from the day before, when you are too impatient to wait until the day after to see whether your idea works, I do not know but it cannot be a bad thing. I already know that P’s co-workers will be pleased. Will they? Maybe they hate me by now from the constant amount of food I send their way. Maybe they are simply too polite to say so.

Honey and Orange Madeleines

The recipe worked and it made me happy. I knew that the reason that pushed me to stay up that night was good. I was having a lucky day.

I love madeleines, as you probably know. Even better. What I actually enjoy tremendously is to observe how, while cooking in the oven, madeleines develop a pointy belly looking up, just like a camel’s hump. I stay there, kneeling down in front of the oven during the first six required min, my face almost glued to the oven door, staring at them through the hot glass until it happens. And, unlike an ephemeral soufflé, once the bump develops, it is there to stay.

After a walk taken by the river, what else is there?

A cup of tea, maybe?

With freshly baked madeleines.

Un bonheur pur et simple

A Slice of Simple Pure Happiness

madeleines

madeleines

Honey and Orange Madeleines
Honey and Orange Madeleines

(For 20 madeleines, regular size)

You need:

  • 3 large eggs
  • 5 1/4 oz all-purpose flour
  • 1 stick salted butter (4 oz)
  • 4.5 oz fine sugar
  • Zest of an organic orange, finely grated
  • 1 tsp baking powder
  • 1 Tbsp flower honey (liquid, or the flavor you prefer)

Steps:

  • Melt the butter and let cool down.
  • Sift the flour with the baking powder. Keep.
  • Place the eggs in the bowl of a stand mixer and beat them.
  • Add the sugar, honey and orange zest and beat until white in color and light.
  • Remove the bowl and add the sifted flour and baking powder. Mix with a wooden spoon. Then add the butter. Mix well until homogeneous.
  • Cover this batter and place in the fridge for 2 hours.
  • Preheat your oven at 420 F.
  • Grease madeleine molds and fill them 3/4 full.
  • Cook for 6 mns — to get the expected bump — then reduce the oven temperature to 350 F. Continue to cook for about 4 to 5 mns. Remove from the molds and let them cool on a rack.

Le coin français
Madeleines au miel et à l’orange

(Pour 20 madeleines de taille régulière)

Ingrédients :

  • 3 gros oeufs
  • 150 g de farine
  • 115 g de beurre salé fondu, refroidi ensuite
  • 125 g de sucre de canne fin
  • Zeste d’une orange bio, finement râpé
  • 1 càc de levure chimique
  • 1 càs de miel aux fleurs liquide (ou parfumé selon votre goût)

Étapes :

  • Faites fondre le beurre à feu doux dans une casserole. Retirez et laissez refroidir.
  • Tamisez la farine avec la levure. Réservez.
  • Mettez les oeufs dans le bol d’un robot et battez-les.
  • Ajoutez le sucre, le miel et le zeste d’orange et mélangez jusqu’a ce que le mélange blanchisse.
  • Retirez le bol et ajoutez la farine et la levure tamisées en utilisant une cuiller en bois. Mélangez bien puis incorporez le beurre refroidi. Mélangez bien.
  • Couvrez la pâte et mettez-la au frigo pendant 2 heures.
  • Préchauffez votre four à 220 C.
  • Beurrez des moules à madeleine et remplissez-les aux 3/4.
  • Faites cuire pendant 6 mns — de manière à obtenir la bosse tant attendue des madeleines — puis réduisez la température à 180 C. Poursuivez la cuisson pendant 4 à 5 mns. Démoulez sur une grille et laissez refroidir.
Tagged as: Cakes , Dessert , French Inspired
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58 Comments »

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  1. Très jolies ces madeleines! Cela fait des années que je voudrais en faire, et pourtant je n’ai toujours pas acheté de moules… ta recette va peut-être m’y décider!

    Comment by Claire — On February, 12th, 2007 at 11:13 am

  2. so appetizing, i want madeleines!!

    Comment by leonine19 — On February, 12th, 2007 at 11:17 am

  3. Ce qui est toujours merveilleux sur ton blog, c’est qu’on vient pas voir une recette, non c’est beaucoup plus complexe que ca…il y a toujours une histoire, c’est un tout que tu arrives a partager avec nous d’une superbe façon…et ces photos… Un immense bravo

    Amitiés
    Claude

    Comment by Claude-Olivier — On February, 12th, 2007 at 11:21 am

  4. Tes photos sont superbes et les madelines avec leur belle bosse, magnifique ! Je note ta recette !

    Comment by bergeou — On February, 12th, 2007 at 11:22 am

  5. totally fantastic!!!!! Love the creativity, so original!!! Bea, you’re just wonderful!

    Comment by gattina — On February, 12th, 2007 at 11:23 am

  6. Ces madeleines sont magnifiques!! Hummm!! J’adore ça, avec un petit thé!!! Un vrai moment de bonheur!!

    Comment by Elfe — On February, 12th, 2007 at 11:24 am

  7. Tout ça donne envie de s’inviter à prendre le thé!

    Comment by Adèle — On February, 12th, 2007 at 11:32 am

  8. If I see one more madeleine recipe I’m giving in and buying a madeleine pan!

    Comment by Brilynn — On February, 12th, 2007 at 11:38 am

  9. Il n’est jamais trop tard pour s’attaquer aux madeleines … surtout pour un résultat aussi réussi !

    Comment by eva — On February, 12th, 2007 at 11:52 am

  10. Oh Béa, je passe souvent par ici, et me voilà une fois de plus soufflée par tes photos -magnifiques, emportée par ta prose et en proie à une irrésistible envie de madeleines… Je suis fan!

    Comment by flo — On February, 12th, 2007 at 11:53 am

  11. je suis largement plus café que thé.. mais une petite madeleine à l’orange, même sans boisson, ça ne se refuse pas..!

    Comment by avital — On February, 12th, 2007 at 11:54 am

  12. Elles sont parfaites!!!

    Comment by sylvieaa — On February, 12th, 2007 at 11:55 am

  13. Hi Bea, I’ve been lurking for a while, but just wanted to say your pictures and recipes are absolutely gorgeous — such a visual treat! I also appreciate the opportunity to practice my French dans le coin francais. Merci et continuez, s’il vous plait!

    Comment by Janice — On February, 12th, 2007 at 11:59 am

  14. Je craque pour tes madeleines et tes photos somptueuses

    Comment by valerie la gourmande bleue — On February, 12th, 2007 at 12:00 pm

  15. After seeing this post, I’m definitely going to try making madelines again when I get back to Japan!

    Comment by Kat — On February, 12th, 2007 at 12:08 pm

  16. ça va bea? ça fait long temps no? je suis encore dehors d’Espagne.. je vais retourner à Barcelone en avril… à ++

    Comment by kel @ Green Olive Tree — On February, 12th, 2007 at 12:23 pm

  17. j’ai oblié de te dire … ton site c´est toujours si jolie… j´adore les nouveax photos qui t´a fait.

    Comment by kel @ Green Olive Tree — On February, 12th, 2007 at 12:24 pm

  18. My madeleines pans will never again go so long in disuse as they started out. They have to be the most perfect thing to have hanging around for just a bite with say some fruit.
    Yes, this blogger obsessed behavior is not comprehendible to the outside world but I love it.

    Comment by Tanna — On February, 12th, 2007 at 12:41 pm

  19. Bea,

    I totally support your urges to bake, even if they happen in the middle of the night. ;)
    I need a madeleine pan, asap!

    Comment by Patricia Scarpin — On February, 12th, 2007 at 1:02 pm

  20. OK. That did it! Thanks, Bea. I’ve been thinking about buying a madeleine pan, and now I will. Where would you suggest finding a good one in the Cambridge area?

    Comment by suzy — On February, 12th, 2007 at 1:15 pm

  21. Honey and orange madeleines sound lovely — worth staying up for. But the clock! Thank you. So much better than I imagined.

    Comment by christine (myplateoryours) — On February, 12th, 2007 at 2:22 pm

  22. oh moi aussi j’ai maintenant une furieuse envie de madeleines, serait-ce contagieux??? il me semble!

    Comment by Alhya — On February, 12th, 2007 at 2:30 pm

  23. I love, love, love these photos!

    Comment by Susan from Food "Blogga" — On February, 12th, 2007 at 2:36 pm

  24. très très belles, vraiment! (tiens au fait, ça fait longtemps que je n’ai pas commis de bonnes madeleines toutes simples… :-))

    Comment by Sigrid — On February, 12th, 2007 at 4:20 pm

  25. The photos are wonderful, as are your madelines I suspect :)

    Comment by peabody — On February, 12th, 2007 at 4:49 pm

  26. Bea, what an amazing collection of baking accessories you have! Magnifique:-)

    Comment by jennie — On February, 12th, 2007 at 4:50 pm

  27. Elles sont sublimes ces photos, elles me font rêver !

    Comment by Fabienne — On February, 12th, 2007 at 4:50 pm

  28. Again, your photos take my breath away! My husband has been baking madeleines ever since we got Dorie Greenspan’s book. I will share your recipe — a new variation for him to try (and I am the lucky beneficiary of his experimentation!).

    Comment by Lydia — On February, 12th, 2007 at 5:02 pm

  29. elles sont superbes! j’utilise la même recette!

    Comment by mimosa — On February, 12th, 2007 at 5:25 pm

  30. Another one…fine I must break down and make them.

    I have a bit of a problem though, I can’t seem to find a madeleine pan? Any recommendations? I looked at some online and I was baffled, they had rounder ones and long skinny ones, mini ones, and big fat ones.

    Oh the choices!

    Comment by Joshua Miller — On February, 12th, 2007 at 6:45 pm

  31. I love the first photo - you’ve got such a knack for capturing the perfect moment!

    Comment by Anita — On February, 12th, 2007 at 9:23 pm

  32. realy like the first and the last photo!~

    yummy~

    Comment by YOYO — On February, 12th, 2007 at 9:26 pm

  33. Bea,

    I have to agree with everyone else…I love your photos. And I can relate with the late night inspiration cooking. It kind of feels crazy to be up late in the kitchen while everyone else is sleeping, but it is fun, like a secret science experiment.

    Fabulous, fabulous, fabulous!

    Comment by Bekah — On February, 12th, 2007 at 11:10 pm

  34. trop beau trop bon !! tes photos me font craquer à chaque fois!

    Comment by mercotte — On February, 13th, 2007 at 12:34 am

  35. Merci pour la belle balade, tu m’a fait voyager merci :)
    Et crois le ou non j’ai jamais fait de madeleines, je garde donc précieusement ta recette!
    Bises

    Comment by sooishi — On February, 13th, 2007 at 5:19 am

  36. I love madeleines too…Good inspiration for unearthing my madeleine tins!

    Comment by David — On February, 13th, 2007 at 5:19 am

  37. Bea that first picture is stunning, it’s so mesmerising.
    I can’t wait to try your madeline recipe!

    Comment by jenjen — On February, 13th, 2007 at 5:21 am

  38. Spectacular pictures! I agree with Jenjen…the first one is incredible!

    Oh, please won’t you share your secret for your madeleines’ magnificent humps…

    Comment by joey — On February, 13th, 2007 at 5:49 am

  39. Yes you are…pretty close :)
    La photo du the qui coule est si belle! Encore!

    Comment by Gracianne — On February, 13th, 2007 at 8:17 am

  40. Oh Bea, these look absolutely adorable - the perfect accompaniment to a delicious cup of tea. Vraiment magnifique!

    Comment by gilly — On February, 13th, 2007 at 8:43 am

  41. Je sais que je reprends l’idée de plusieurs des commentaires précédents (sans même avoir pris le temps de les lire tous): Ta photo du thé versé est magnifique!

    Comment by Karine / Carrefour — On February, 13th, 2007 at 9:57 am

  42. Beautiful Bea, they look so delicious! Must put that immaculate and still unused madeleine pan of mine to use sometime soon. Btw, I love your cuckoo clock.

    Comment by Inne — On February, 13th, 2007 at 12:18 pm

  43. bea,

    oh how i agree with you on the sudden baking urges! sometimes, even when i have lots of work at my hands and tons of assignments piled up on my table, all i can think of is, “should i bake tartlets?” or “would a rose tea-infused custard work for this?”. even when i’m about to sleep, i think about chocolate cupcakes and mini apple pies. i think it explains the increasing numbers on the weighing scale. oops!

    Comment by evinrude — On February, 13th, 2007 at 12:33 pm

  44. Why do I always have an urge..
    To merge..
    With a Madelaine..
    Yours particularly, are adorable.
    But they’re so far away it’s deplorable!
    I shall just have to splure
    On Air France…

    Comment by ParisBreakfasts — On February, 13th, 2007 at 12:51 pm

  45. Some amazing photography here. Qui les faites?

    Comment by Trig — On February, 13th, 2007 at 1:10 pm

  46. Chez moi, c’était miel et citron mais de toute façon, les madeleines, c’est toujours bon ! Les tiennes sont particulièrement bossues, un petit signe de réussite qui ne trompe pas ! Je t’en vole une pour faire trempette dans mon thé à la bergamote ! hmmm…J’ai honte mais c’est trop bon !

    Amicalement blog,
    Ingrid

    Comment by Ingrid — On February, 13th, 2007 at 1:51 pm

  47. très belles madeleines, dodues à souhait, bravo

    Comment by cuisineplurielle — On February, 13th, 2007 at 4:57 pm

  48. Bea - I am in awe. The photos are just wonderful!!! Especially the top one.

    Comment by Cenk — On February, 13th, 2007 at 8:27 pm

  49. now these are gorgeous bea! so what’s the secret for the hump?:)

    Comment by ces — On February, 13th, 2007 at 9:49 pm

  50. Thank you all very much for your lovely comments. Merci a tous de vos supers gentils commentaires.

    The secret to the madeleine hump? Start by baking them in a hot oven fpr the first 6 mns, before turning the oven temp down.

    Comment by Béa — On February, 14th, 2007 at 3:01 am

  51. A freshly baked madeleine is one of the best things in life. Your pictures are making me so hungry. It’s late here and I feel like baking some myself!

    Comment by sher — On February, 15th, 2007 at 2:53 am

  52. Tout simplement magnifique. Merci Béa

    Comment by bonheursdesophie — On February, 15th, 2007 at 12:51 pm

  53. I made those last night (a bit before 11 p.m., tough…) and they turned out beautifully. Thank you for sharing that recipe. One thing: why do you let the dough rest for two hours? Just curious…

    Comment by Honeybee — On February, 16th, 2007 at 2:42 am

  54. I’m forever baking things after 11pm - somehow that’s when the inspiration and the urge seem to strike!! These look gorgeous - I’m a late discoverer of madeleines but now I love them. And the pictures are drop-dead *gorgeous*!

    Comment by Jeanne — On February, 23rd, 2007 at 9:45 am

  55. J’adore tes photos!!! j’aimerais beaucoup en faire d’aussi belles ;)Par contre, je suis septique sur l’utilisation du beurre pr faire des madeleines, le moelleux disparait trop vite …. avec de la creme fraiche ca marche mieux mais j’ai oublié la recette

    Comment by Perrine Colignon — On February, 27th, 2007 at 4:15 pm

  56. So…when you say drop the oven down to 350, do you mean take the madeleines out drop the oven down and then go for it? Because I have a gas oven that likes to retain it’s heat…so maybe I should drop it down before the hump?

    I’m trying these a second time as the first time they were good but a little tough/overcooked. That and they lost all of their appeal the morning after.(tough and chewy)

    They looked pretty as heck and still ate them all by myself. =D

    Comment by Josh Miller — On March, 9th, 2007 at 3:01 pm

  57. What a great recipe, and your photos are lovely! If you have another urge to make madeleines, try out my recipe and see if they measure up to your little gems!

    http://moveablefeast.wordpress.com

    Comment by Phil — On March, 19th, 2007 at 3:55 pm

  58. Ta recette est très bonne et efficace :-) :
    http://baguettesmoules.blogspot.com/2008/03/de-la-rminiscence-des-souvenirs-la.html

    Comment by Thérèse — On March, 16th, 2008 at 11:41 am

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