Madeleines: the only cake you need to know how to bake
Angel food cake, sponge cake, pound cake…the sheer variety of cake recipes out there is enough to make your head spin! But every home-cook should have at least one cake recipe that they master, and this cake is the one.
Small, spongey, fragrant and easy to hold, madeleines hail from France and have been around since the 18th century! Despite being a staple childhood snack, they were thrown into the spotlight by Marcel Proust who in his book ‘In search of lost time’ said:
“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.”
This humble caked moved him so intensely that it inspired him to write 7 volumes around it!
Madeleines: the only cake you need to know how to bake
Angel food cake, sponge cake, pound cake…the sheer variety of cake recipes out there is enough to make your head spin! But every home-cook should have at least one cake recipe that they master, and this cake is the one.
Small, spongey, fragrant and easy to hold, madeleines hail from France and have been around since the 18th century! Despite being a staple childhood snack, they were thrown into the spotlight by Marcel Proust who in his book ‘In search of lost time’ said:
“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.”
This humble caked moved him so intensely that it inspired him to write 7 volumes around it!
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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