“A sturdy little cake…”


The baking bug is back and biting! Saturday afternoon I just had to bake something and I was fretting about the loneliness of my madeline pans, all alone in a dark cabinet. So I dusted off the trusty “Baking with Julia” and looked up the madeline recipe. I wanted to make brown butter madeleines like the ones I found in Paris in La Grand Epicerie at Bon Marche….here in the convenient mini size.img_0853

Julia talks about the fact that the extra eggs lend a sturdiness to the classic genoise cake, the building block of french cakes.


Triple the volume of the eggs until it’s like a loose whipped cream. “The ribbons should not settle for 10 seconds” is how you will know it is correct consistency!


Whisk the sifted ingredients into the eggs a little at a time and fold them gently, gently…


Add the brown butter a little at a time to some of the tempered batter and then put the that mix back in to larger bowl to mix.


Notice anything missing? Notice there is no sheen of pan spray…? Yes, I forgot to spay the pan. Seriously? Almost an epic fail. Not quite…I got madelines, but without the nice crispy shell design. Instead I got almost indistinguishable lumps. Tasty lumps to be sure, especially with tea, but lumps none the less…

One comment

  1. This looks quite difficult to make (well, at least to me, and I’m not that great at baking). Madeleines are very, very tasty though, so I think it doesn’t really matter what they taste like. As long as the taste it there. Great blog by the way.

    Would you by any chance be interested in having some of your work shared/featured on Creators.co? I’d love to see more of this kind of content on the platform. Feel free to shoot me an e-mail (you can find my contact details on my blog) for more information. I’d love to expand on that. Hope to hear from you.

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