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Madeleines

 

Madeleines are identified by the distinctive shell-like shape they acquire from being baked in special pans with shell-shaped depressions. They are cake-like and fairly small. Their flavor is similar to, but somewhat lighter than, pound cake, with a pronounced butter taste.

I incorporated the shell-shaped mold on the top of the picture.  The fuchsia Camellias are from my garden.  Everyone thought they were fake because of their size. I baked three dozens Madeleines and by the end of the evening there were maybe 6 left. I am telling you these little cakes are so addictive

It is by now around 4:00Pm and Hoa and I decided to sit down for a coffee break and sampling a few Madeleines freshly baked out of the oven.

 By the way, if you are interested in baking these, all recipes for Madeleine called for baking soda, just omit it.  The original recipe for Madeleine supposed to be puffed up and spongy but I prefer mine to be on the dense side.

Preparation Work...

Madeleines are all about the butter....

Here I am melting the better.

Incorporating the batter with the melted butter

Freshly out of the oven.

The mold is removed and then they are resting on a cooler rack for 10/15 minutes and they will put together is a large basket.  The kids seems to love them.  I never have any leftovers.

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