Tuesday, May 20, 2008
TWD - Madelines
This week’s TWD recipe is madelines. Madelines are small shell caked sponge like cakes. They are of French origin. I have made madelines a few times before – mainly because I bought the Madeline tray and have felt obliged to use it.
The ones we made this week were traditional. They were flavoured with lemon zest (rubbed into the sugar which is a fantastic way to impart the real oiliness of the lemon zest into the cakes) and a dash of vanilla. In the past I have made chocolate ones and also rose scented. The recipe worked out great – my shells kept their shape and were nicely crusted on the outside. I think the trick of chilling the mixture before baking helped them keep their shape. The madelines are best eaten within a few hours of making and in my mind, are probably best when there is still some residual warmth from baking.
I find these to be quite plain little cakes – as they are intended to be. However, I think I prefer to eat them with something to jazz them up a bit – like whipped cream or jam. I actually froze them when I made them on Saturday. Last night our architect coming round, so I defrosted them and dipped the ends in some warmed ganache I had left over from some tarts I made in the weekend. They were really delicious and came through the freezing process extremely well!
See the other TWDers’ madelines here.
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26 comments:
Dipping them in chocolate sounds like a great idea, they look so good. It's good to know that they can be frozen, too. Very cool.
mmmm...ganache....delicious! they look great on those beautiful plates!
Freezing - brilliant! Such cute lil madeleines too!
ooohhh....warm ganache! How delicious were those!
Mmmm... I am so in for the ganache dipped ones! Beautiful job!
They are so pretty, and the ganache looks dipped just enough. Perfect!
these look great, I wanted to try this recipe as have never made or even tasted madeleines actually, but alas no tin...
ooh, look at the ones dipped in ganache! i bet that was tasty!
Yummy! With chocolate! Great idea!
They look fabulous!
Love the chocolate! Great job!
I wondered if they would be plain in taste. Great idea with the ganache!
What a fab tip to freeze - These would be great for unexpected guests! Hx
Mmm, love the chocolate dipped ones!! Looks gorgeous!
Love the chocolate semi dip. Very cute.
You made Bärentatzen, bear's paws :-), my favourite cookies as a child. Looks great!
Ulrike from Küchenlatein
Glad to hear that they freeze well, as I have to freeze a LOT of baked goods around my house!
Love the ones dipped in chocolate! Yummy!
Dipping in chocolate sounds like such a simple, but delicious addition. I'll have to keep that in mind for the next batch.
Rose scented? Ooh, that sounds good.
Glad to read they freeze well. Great job!
Clara @ I♥food4thought
love the ones dipped in chocolate!
Chocolate dipped madeleines would make some of my friends really happy! Excellent news that they freeze well too, thanks for sharing!
Your madeleines look wonderful. I haven't tried them dipped in chocolate yet, but I certainly will try a few with my next batch!
Your madeleins are pciture perfect - lovely!
you never gave the recipe
in the USA a mass produce bakery called Entenman's just came out with Madelines and they are just divine. LISA USA-NJ
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