Book of Days Tales

Today is the birthday (1871) of French author Marcel Proust whose monumental novel, À la recherche du temps perdu, is his best remembered masterwork.  The following quote from this book (translated) is duly famous and gives rise to today’s recipe:

No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory – this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me it was me. ... Whence did it come? What did it mean? How could I seize and apprehend it? ... And suddenly the memory revealed itself. The taste was that of the little piece of madeleine which on Sunday mornings at Combray (because on those mornings I did not go out before mass), when I went to say good morning to her in her bedroom, my aunt Léonie used to give me, dipping it first in her own cup of tea or tisane. The sight of the little madeleine had recalled nothing to my mind before I tasted it. And all from my cup of tea.

Madeleines are something of a challenge to make well and a great many people in France buy them from professional bakers.  At minimum you will need a madeleine pan which is like a muffin tin but with shallow scalloped indentations.

Ingredients

For Coating the Pan:

    1 Tbsp unsalted butter
    1 ½ tsp all-purpose flour

For Madeleines:

    10 Tbsp unsalted butter cut into pieces
    2 large eggs room temperature
    ½ cup (100 g) granulated sugar
    3 Tbsp light brown sugar firmly packed
    2 tsp vanilla extract
    ½ tsp baking powder
    ⅛ tsp salt
    1 ¼ cups (155 g) all-purpose flour
    2 teaspoons lemon or orange zest (optional)


Instructions

In a small heatproof bowl, melt the 10 tablespoons of butter, and let cool slightly.
    
In a large bowl, combine the eggs, sugars, vanilla extract, baking powder, and salt. Whisk vigorously until they are thoroughly combined.

Sift the flour into the egg mixture, about ⅓ of the flour at a time, gently stirring it into egg mixture after each addition.

Drizzle the cooled melted butter around the edge of the batter and add the zest (if using). Gently fold these ingredients into batter using a spatula until they are thoroughly combined – without mixing too much.

Cover the bowl with cling film and refrigerate for at least 4 hours.

Preheat the oven to 425°F/220°C.

Whisk together the melted butter and flour for coating and, using a pastry brush, lightly grease all the nooks and crannies of the madeleine pan. It is vital to do this step carefully and thoroughly to ensure the cooked madeleines turn out without sticking. 

Measure out the chilled batter evenly by the heaping tablespoonful and drop each portion into the center of one of the madeleine shells. It is important not to overfill each shell. Getting exactly the right amount takes practice.

Place the pan in the center rack of the preheated oven for 3 minutes, then lower the temperature to 400°F/205°C and continue to bake for about 8 minutes, or until the tops of the madeleines are domed and golden around the edges.

Immediately remove the pan from the oven and invert it over a cooling rack. Waiting is likely to cause them to stick.  Once turned out, turn them over so the scalloped side is down.

Some people like to dust the cooled madeleines with powdered sugar, or dip an edge into melted dark chocolate. Cook’s choice.