The first time I laid eyes on a madeleine was at a Starbucks located on my college campus in Philadelphia. They were selling individual packets of these sponge cakes at the counter and they looked far too dry and factory made than the “exquisite pleasure” Marcel Proust had pronounced them to be, so I always gave them a miss along with every other sad thing in the pastry counter and stuck to my usual order of a double caramel macchiato.
A few years went by and I came across a great article about french pastries in the local newspaper and saw a picture of a dozen puffed up scalloped beauties dusted with sugar that looked nothing like the Starbucks variety. The article described these pretty cakes to have a sublime buttery taste and a feather like texture which originated from the Lorraine region of France. I was charmed by the beautiful sea shell shape and the distinctive hump that made the madeleines so pretty. I finally decided to give the recipe in the article a try and it turned out to be pretty simple. I was squealing like a kid when their bellies puffed up in the oven. I quickly knocked it out of the pan, dusted it with sugar and popped one in my mouth, still warm. And let me tell you, Proust was so damn right. These delicate cakes were so sublime and delicious that I swooned with pleasure. And also ate all 12 of them. You heard me.
I got so obsessed with these gorgeous, buttery cakes that I started baking them all the time and handing it out as presents to friends and family in order to fit into some of my clothes. Everyone loved it so much that I included it in our menu at Sustenance and it is one of our most popular items! Do yourself a favour and bake these gorgeous, buttery cakes(there are a ton of recipes online). Otherwise, call us and we will send you a freshly baked batch!