Madeleines

The French small shell-shaped Madeleine is a traditional speciality from the town of Commercy, in the North of the Lorraine region of France. Famous for its funny shape and smooth texture, the Madeleine de Commercy cookie has become a classic of every snacking or afternoon goûter in France.
17 Épingles1 Abonné(e)s
Apricot Pistachio Madeleines

Apricot Pistachio Madeleines

Apricot Pistachio Madeleines

Apricot Pistachio Madeleines

Parmesan-Herb Madeleines

Parmesan-Herb Madeleines

Savory Parmesan-Herb Madeleines | http://lemonsandanchovies.com

Savory Parmesan-Herb Madeleines | http://lemonsandanchovies.com

This recipe is (very slightly) adapted from the second St. John restaurant cookbook, Beyond Nose to Tail (if you don't already have both the St. John books, buy them now as not only are the recipes brilliant but the turn of phrase is a joy). I would recommend you buy one or two 12-hole madeleine pans for this, if you don't already have one, as once you've made these you'll be sure to make them again. You can serve the first batch while the second batch is in the oven; you'll need both.

This recipe is (very slightly) adapted from the second St. John restaurant cookbook, Beyond Nose to Tail (if you don't already have both the St. John books, buy them now as not only are the recipes brilliant but the turn of phrase is a joy). I would recommend you buy one or two 12-hole madeleine pans for this, if you don't already have one, as once you've made these you'll be sure to make them again. You can serve the first batch while the second batch is in the oven; you'll need both.

This recipe is (very slightly) adapted from the second St. John restaurant cookbook, Beyond Nose to Tail (if you don't already have both the St. John books, buy them now as not only are the recipes brilliant but the turn of phrase is a joy). I would recommend you buy one or two 12-hole madeleine pans for this, if you don't already have one, as once you've made these you'll be sure to make them again. You can serve the first batch while the second batch is in the oven; you'll need both.

This recipe is (very slightly) adapted from the second St. John restaurant cookbook, Beyond Nose to Tail (if you don't already have both the St. John books, buy them now as not only are the recipes brilliant but the turn of phrase is a joy). I would recommend you buy one or two 12-hole madeleine pans for this, if you don't already have one, as once you've made these you'll be sure to make them again. You can serve the first batch while the second batch is in the oven; you'll need both.

On Friday, someone asked me if there was a food I was eager to try. I answered that I’d never baked or even tried a single madeleine in my whole life. Four hours later, I had done both, so em…

On Friday, someone asked me if there was a food I was eager to try. I answered that I’d never baked or even tried a single madeleine in my whole life. Four hours later, I had done both, so em…

French madeleines

French madeleines

Experimenting in baking French classic Madeleines: simple bake versus Julia…

Experimenting in baking French classic Madeleines: simple bake versus Julia…

This madeleines recipe features a rich butter, egg, and vanilla batter. Classic madeleine cakes.

This madeleines recipe features a rich butter, egg, and vanilla batter. Classic madeleine cakes.

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