Madeleines

The origin of this inconspicuous little shell-shaped cake has caused more than its fair share of controversy. It is attributed by some to Cordon Bleu Chef Madeleine Paumier in 1843, and is also referred to by Carême as being a creation of the renowned pastry Chef Jean Avice. There is also much earlier evidence that the cake was the innovation of a peasant girl named Madeleine who worked for the Duke of Commercy. Despite the controversy, the Madeleine holds