Stuff and Nonsense: Baking for My Love: Orange Madeleines


1.19.2014

Baking for My Love: Orange Madeleines

I'm a bookish cook, so baking madeleines seems an obvious thing and yet I've spent years avoiding the things because they sounded tricksy and every resource seemed to have a different opinion about what they should be. Mostly, I think, because everyone wants to bake Proust's madeleines and no-one has that precise recipe?

As I don't want to bake Proust's madeleines any more than I want to read Proust, I was willing (purely out of love for The Husband) to attempt the two versions in William-Sonoma's Essentials of Baking (revised edition). The Husband seemed quite excited by the idea of madeleines -- they are very photogenic cookie-cakes (cake-cookies?), after all -- and they seemed high on his list of Things I Must Bake.

Since we had too many satsumas on hand, my first attempt was with the recipe for orange madeleines. A thorough read-through of the recipe actually left me feeling quite confident I could bake a decent madeleine -- they are surprisingly simple cookie-cakes -- and I was away.

Buttered, Floured Madeleine Pan

The recipe says to carefully and thoroughly butter and flour ever ridge of the madeleine pan, because the madeleines may stick otherwise, so I buttered and floured as if Mary Berry and Paul Hollywood were looking over my shoulder. And, you know, I think I might have gone a wee bit overboard, because when I went to flip and knock the pan against the cooling rack to release the cookies, they all fell out before I'd even completed the flip. I used a Chicago Metallic madeleine pan and it is, apparently, not joking around about being nonstick.

These madeleines came out looking and tasting just as Essentials of Baking said they should -- perfect little scallop shells of tender, spongy cake. I was so chuffed. We ate them warm, as recommended, with a dusting of confectionery sugar. The recipe makes twelve, which is perfect with tea for two as breakfast and elevenses.

Orange Madeleines

Really, I can't get over how well these madeleines came out and I look forward to baking the chocolate version. While I know a lot of my success has to do with improved baking skills due to time and practice, some has to do with the way Essentials of Baking's is written. It's as if the editors peeked into my brain and then wrote the book specifically for me. The recipes (at least the ones I've read through) all seem quite clear and straight forward and even go so far as to provide instructions for both hand and machine mixing. And amounts are giving in multiple forms of measurement! Honestly, I'm crushing pretty hard on Essentials of Baking.

Orange Madeleines

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