This year, I took out my madeleine recipe for one of my cooking classes and it brought back a flood of fond memories.
As I scanned the familiar ingredient list, I was transported back to my apprenticeship at La Forchette restaurant in Wayne. It was there that I first learned to make French madeleines and I still remember our lemon version of the delicate shell-shaped cookies.
• Generously grease the molds using butter or spray them liberally with a vegetable baking spray. (I prefer butter)
• Put the pan into the fridge to get nice and cold.
Then make the batter in the meantime.
• Once the batter is made, take the mold out of the fridge.
• When filling the molds, be sure to only fill them 3/4 of the way full. Don’t fill them more than that or else they won’t cook
properly and they’ll turn into molten lava madeleines, which is not what you’re looking for!
• After filling the pans with batter, put them back into the refrigerator for about an hour.
Pre-heat your oven to 425F and cook them for 7 minutes. When finished baking remove them immediately from the pan and place on wire rack to cool.
Et voila, you have the best tasting madeleines!
I’ve whipped up a confection of a walking tasting tour in South Philly’s Italian Market that will satisfy every sweet tooth!
Dessert First Tour!