“The fastest way to a man’s heart is through his stomach”. I think on this point, most of us would agree.
But did you know that the same can be said for young girls?
Well, I’m here to tell you that this strategy is equally effective when attempting to vie for a young chica’s affections, especially if what you’re offering to put in her stomach is something, that warm out of the oven, is as delicate and delicious as a homemade madeleine.
It was to this simple recipe that I turned shortly after I started dating my second wife, when I felt a little “sweetener” would help to warm the hearts of her two young daughters. To be fair, Muppet and Peyton seemed OK with me dating their mom from the get-go, but I must say that the introduction of madeleines to their world certainly helped to grease the path of my acceptance into their lives.
I can still remember the first time we made them together. I showed up at their house with my two madeleine molds in one hand, and a pastry bag in the other, and told them that I was going to teach them how to make a special treat from a recipe that I learned in Paris. We worked together to mix the exceedingly simple batter, and then buttered and floured the molds to prep them for baking. I then turned to the girls and explained to them that I’d be back when they awoke in the morning to help them pipe the batter into the pans and cook the cakes.
WHAT?
(Jeez…..guess I should have explained to them at the outset that the batter needs to sit overnight to ensure tender, fluffy madeleines, because at this point, the warm reception I had been enjoying turned decidedly icy, and my well intentioned plan took a sharp left turn on the road to FAILURE.)
WHAT DO YOU MEAN YOU’LL BE BACK IN THE MORNING TO COOK THEM?
Well, the batter needs to rest in the fridge overnight so that the little cakes turn out right.
YOU MEAN WE’RE NOT GOING TO EAT THEM TONIGHT?
Uh….no sweetie, like I said, I’ll be back in the morning. Maybe we can cook them up for breakfast…..how does that sound?
YOU MEAN WE’RE NOT GOING TO EAT THEM TONIGHT?
(Uh…Oh.)
YOU MEAN WE’RE NOT GOING TO EAT THEM TONIGHT?
(Ugh….I’m such an idiot.)
BUT WE JUST WORKED FOR LIKE, FOREVER, WITH ALL THIS MIXING AND BUTTERING AND FLOURING…… AND NOW YOUR TELLING US WE CAN’T EVEN EAT THEM TONIGHT?
I’m sorry girls, I can see you’re disappointed, but truth is that madeleines are best first thing in the morning with a nice, hot cup of coffee. (lame, I know, but it was all I could come up with)
YEAH….WELL THAT’S ALL VERY LA-DI-DA FOR YOU, BUT WE DON’T DRINK COFFEE, MISTER MISTER!!
The morning couldn’t come soon enough for me, as baking off the madeleines offered my one crack at redemption with the girls. We baked them, they ate them, and they LOVED them….even without the coffee. Whew!
To this day, Madeleines remain their most requested special treat.
These are real easy to make, though you will need to get some madeleine pans (Matfer Bourgeat Tin Plate Madeleine Sheet, 14-1/8in x 7-3/4in
Peyton had a hankerin’ for the little lovelies the other day, so she rolled up her sleeves, pulled out her whisk, and got to work.
Madeleines
Ingredients
- 4 large eggs
- 170 grams sugar
- Pinch of salt
- Zest of one lemon, finely minced
- 10 grams honey
- 5 grams baking powder
- 180 grams flour
- 200 grams butter, melted
Instructions
- Mix all dry ingredients (plus lemon zest) in a large bowl.
- Melt butter and set aside to let cool.
- Add eggs and honey to dry ingredients and whisk to blend.
- Add melted butter to the bowl and whisk gently until just incorporated.
- Place the finished batter into the pastry bag (if using), and refrigerate over night. Alternatively, keep it in the mixing bowl, cover with plastic wrap, and refrigerate overnight.
- Prepare pans by first brushing each madeleine cup with softened butter, then topping with a dusting of flour, being sure to shake off any excess. The pans can be prepared the night before, and left on the counter until use.
- When ready to bake, place a sheet pan in the oven and preheat to 400 F.
- Pipe, or spoon the batter into the madeleine pans, filling each cup to 3/4 full.
- Place the pan onto the preheated sheet tray and immediately turn the oven temp down to 340 F.
- Place a clean kitchen towel on a counter near the stove.
- The madeleines are done when they are nicely crowned in the center, and lightly brown around the edges, about 12-14 minutes.
- Remove the pan from the oven and invert it over the kitchen towel, tapping the edge of the pan on the counter if necessary to dislodge the cakes.
- Place the madeleines on a rack to cool, but be sure to eat some of them when they are warm from the oven, because that is when they are at their very best....and don’t forget the coffee (or tea)!