As Gateaux Mama founder Melanie Vaz will attest, the true challenge in making a Madeleine is “getting the bump.” This talented local baker kindly guided me in the quest to make the perfect madeleine. A combination of patience while chilling the dough and kicking the temperature up a notch for the last few minutes led us to this recipe, which delivers golden, lemony madeleines, complete with their signature humped back. For a floral touch, add dried lavender to your batter before baking.
You’ll need nonstick madeleine molds for this recipe, which you can find in most Paris cookware shops or a well-equipped cooking store near you. A piping bag is helpful when filling the molds, but not obligatory.
Chill madeleine molds in refrigerator for at least 30 minutes.
© 2015 All rights reserved. Published by Skyhorse.