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Madeleines de Commercy

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Madeleines de Commercy

Madeleines de Commercy originate from Lorraine, a region known for its hearty and welcoming cuisine. These petite sponge cakes, with their distinct shell shape, are a staple in households where the simple act of baking fills the air with a comforting aroma, drawing everyone to gather around the table. Traditionally enjoyed as an afternoon treat or a light dessert, they embody the region's love for straightforward yet satisfying flavors.

Biting into a Madeleine offers a tender, buttery experience, with the vanilla gently perfuming each morsel. The exterior has a subtle crispness, giving way to a soft, cake-like interior that melts on the tongue. This balance of textures and flavors is what makes them a beloved classic, perfect with a cup of tea or coffee.

Ingredients

  • 2 cupsall-purpose flour
  • 1/2 cupbutter — cold
  • 1/2 cupsugar
  • 3eggs
  • 1 tspvanilla extract

Method

  1. Begin by melting 1/2 cup of butter over low heat in a small saucepan. Once melted, set it aside to cool slightly. This ensures the butter incorporates smoothly into the batter without cooking the eggs.
  2. In a large mixing bowl, combine 2 cups of all-purpose flour and 1/2 cup of sugar. Whisk together to evenly distribute the sugar and break up any flour clumps, creating a uniform dry mix.
  3. Crack 3 eggs into a separate bowl and add 1 teaspoon of vanilla extract. Beat the eggs and vanilla together until the mixture is pale and slightly thickened, which helps to aerate the batter, giving the madeleines their characteristic lightness.
  4. Gradually add the egg mixture to the dry ingredients, stirring gently with a spatula or wooden spoon. Mix until just combined, being careful not to overwork the batter, which could make the madeleines tough.
  5. Slowly pour the cooled melted butter into the batter, folding it in gently. The batter should be smooth and glossy, with no visible streaks of butter, ensuring even baking.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting period allows the batter to firm up and develop its flavors, which is essential for the madeleines' signature hump.
  7. Preheat your oven to 375°F (190°C). Grease a madeleine pan with butter and lightly dust with flour to prevent sticking. Spoon the batter into the molds, filling each about three-quarters full.
  8. Bake in the preheated oven until the madeleines are golden brown around the edges and spring back to the touch, about 10-12 minutes. This indicates that the interior is set and the exterior has a delicate crust.
  9. Remove the madeleines from the oven and let them cool in the pan for a few minutes before gently unmolding them onto a wire rack. This brief cooling helps them firm up slightly, making them easier to handle.
  10. Serve the madeleines warm, dusted with a light sprinkle of sugar if desired. The contrast between the crisp edges and the tender, buttery center is at its best when freshly baked.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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