Preparation info

  • Makes

    2 Dozen

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

MADELEINES are little tea cakes that are good served with fruit or ice cream for dessert. They are classically made from a pound cake batter that is baked in small, shell-like molds appropriately named madeleine molds.

However, I deviate from classic madeleines by using the technique I use for making génoise rather than that for pound cake. As with génoise, folding the melted butter into the batter can be difficult, even for professionals, for the butter is heavy and rapidly collaps