For this week the Tuesdays with Dorie group chose the Madeleines recipe. So no problem, I like madeleines, it’s quite easy and doesn’t require a lot of work and time. But when I read the recipe I was surprised, at first by the title: ladyfingers and madeleines, the same recipe for two different cakes??? And then by the method ….


But why not?? And also because it is the purpose to following the recipe I bow and I follow the directions!!....And NO, I’m sorry but these are not Madeleines, but in fact Ladyfingers!!! And very good ones!!!!! So nothing wrong and disappointing, I don't have a good recipe for these, so I'll keep this recipe very preciously!!!

Once again I do not regret these experiments and discoveries, and I am very pleased to participate in this adventure ...

You will find the recipe on the blog of Katie and Amy Thisdell of Counter Dog. And of course in Dorie’s book “Baking with Julia” p.334. To see what the other members thought of the Madeleines visit the BWJ website.

And to not stay on a misconception of the little cakes, I made madeleines with the recipe that I use since a very long time, if anyone is interested… you be the judge ...

PHPH (2)

Recipe from Pierre Hermé “Secrets Gourmands”

For 12 madeleines

100 g flour

3 g baking powder (1/2 teaspoon)

120g caster sugar

1/4 lemon zest untreated

2 eggs

100 g butter

FOR MOLD: 40 g soft butter

 Butter the molds. Mix the flour and baking powder and sift them together over a bowl.

Melt the butter in a small saucepan and let it cool.

Put the eggs into a bowl, add sugar, beat 5 minutes to foam, add the flour into the butter and finally, by continuing to turn the dough with the whip.

Using a small knife or zester, collect the colored part of the lemon peel, chop very finely, if you grate the lemon directly into the dough, the taste is too strong, even a little bitter.

Add the zest to the dough. Mix. Divide the mixture into the molds. Chill them at least 1 hour.

Bake the madeleines in the oven at 220C, 10 to 15 minutes.

Unmold them and let them cool on a rack.

Madeleines are always the best day of their making. Cook at the last moment, but note that you can prepare the dough 48 hours or three days in advance: the madeleines will be even more beautiful.

PH (3)