A delicate texture, a buttery-nutty flavour and a signature bumped top make the French Butter Madeleines an essential of French Baking.
Once in a while, going back to basics is essential. Especially in baking. Some people’s basics will be chocolate chip cookies, some others’ will be bran muffins or brownies. For me, it’s crepes and French butter madeleines.
The warm nutty smell of butter wrapping up the whole kitchen while baking madeleines always brings me back to my French childhood. And every bite taken into these small cushiony cakes always reminds me how much I love simple, unassuming, real French baking.
I have already shared a recipe of honeyed-up madeleines on this blog, but this recipe is the simplest and most classic one. Butter is truly the shining ingredient of this recipe. Again, back to basics.
For any French baking apprentice, this recipe is a must.
French Butter Madeleines originate from the Town of Commercy, in the Lorraine region of northeastern France.
It is said that these small shell-like shaped sponge cakes have been named “madeleines” after their creator, Madeleine Paulmier, who was a chef in the mid-18th century for Stanisław Leszczyński, the King of Poland, who was in exile in Commercy at the time (and whose son-in-law was Louis XV, the King of France). Louis XV loved the tiny pastries so much that he named them in honor of his father-in-law’s chef, Madeleine Paulmier. Soon enough, Queen Marie, Louis’s wife, introduced them to the royal court in Versailles and they became loved all over France.
It was Marcel Proust, a French writer (1871 – 1922), who contributed to the fame of the Madeleines. In his most famous novel, A La Recherche du Temps Perdu (In Search Of Lost Time), his narrator dunks a small Madeleine in a cup of blossom tea and gets instantly hit back with tender childhood memories. This so-called “episode of the Madeleine” has become a reference in French literature when speaking about involuntary reminiscence of the past.
Proust was so infatuated with the small treat that he described them as ‘a little shell of cake, so generously sensual beneath the piety of its stern pleating…’ (Have you ever heard a more poetic description of a cake?)
For this recipe, you need a madeleine pan like this one. It is a little investment worth making if you are into French baking. Madeleines come in so many variations, and truly, never fail to please.
What gives these French Butter Madeleines their distinctive taste is the melted butter gently folded in to the batter right at the very end (and not mixed in at the beginning like in most cake recipe). This makes sure the batter has a nice shiny finish and it gives a nutty-buttery texture to the madeleines.
It’s very important to pre-heat your oven with a large baking tray in it. When it’s time to insert the madeleine pan in the oven, place it right on top of the heated baking tray. This will create that initial shock of heat from underneath, which gives the madeleines their signature little bumped top.
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[…] French Butter Madeleines […]
[…] egg that you’ve beaten for 8 minutes long. Also, the bumps in the madeleine are formed due to the shock from heat from underneath the mold (although we put baking powder as well nowadays in the recipe), therefore it is important to chill […]
I’ve made 2 batches of this recipe–one holding the batter for 2 hours, the other overnight. Both are delicious, but the latter has a slightly more buttery and moist texture. I’m wondering what some citrus zest and orange extract might do in this recipe, and will probably try that sometime soon. Thanks so much these are fabulous!
Thank you Rachel!