Madelines

 Madeleines

Madeleines, most welly predicted to be brought up in the late 18th century by a young maid, [|Madeleine Paulmier], who used to work for the [|Duke of Lorraine, Stanislas Leczinski]. The recipe, originally inherited from Madeleine's grandmother, was recognized by [|Louis XV of France], who first tasted the cookies at the Chateau Commercy in Lorraine in 1755. Following Louis introduced the treats to his wife MArie who then opened them to the court, soon becoming the “rage of Versaille.” The cookies are similar to sponge cakes, with a thick size, but yet a light and soft texture, along with a pleasant buttery taste.

The french tea cake starts as a sponge like batter with vanilla extract and lemon zest being added here and there lightly, then is folded into warm melted butter, and is then stored in a fridge for an hour or two at the least. Then when ready to bake the oven begins to heat while the batter is being poured into the shell like metal molds. After being in the oven roughly 8-11 minutes the cakes are rimmed with a light golden brown color and the center is soft, they are most of the time lightly topped with glace cherry (stoned sweet cherries canned in sugar syrup) and then they are ready to be devoured!

Finding Madeleines today is definitely not considered a challenge, they are sooooo widely made and sold in europe, but the trick is not finding the place, but the perfect recipe! The goal is to find a cake not too dry nor too floury, and one highly rated, but reasonably priced place is the boulangerie (bakery) blé sucré , residing in Square Trousseau, Paris, France.

The madeleine is a traditional small cake from northeastern France. This is a French tea cake shaped like a shell. The cake is made using a genoise batter with a flavor similar to a sponge cake. V anilla extract and lemon zest are added to the batter which is then folded into warm, melted butter. After being refrigerated, it is baked in shell like metal molds. The cakes are usually lightly topped with glace cherry (stoned sweet cherries canned in sugar syrup).

Madeleines were thought to be baked for the first time in the 18th century by a young maid, Madeleine Paulmier. The recipe, originally inherited from Madeleine's grandmother, was recognized by Louis XV of France, who first tasted the cookies at the Chateau Commercy in Lorraine in 1755. Louis introduced the treats to his wife, Marie who then presented them to the court. The light, buttery cakes soon became the “rage of Versailles.”

Finding Madeleines today is quite easy. They are widely made and sold in Europe. The trick is not finding an establishment that sells them, but finding the perfect recipe! The goal is to find a cake that is not too dry nor too floury. One highly rated, but reasonably priced place is the Boulangerie (bakery) Blé Sucré, in Square Trousseau, Paris, France.