Thursday, September 22, 2011
Honey-Spiced Madeleines - French Fridays with Dorie
Were it not for Proust, would anyone still eat Madeleines. They're pretty, yes, but even Proust couldn't eat them without dunking them into tea.
According to Patricia Wells, "The best, freshest madeleine has a dry, almost dusty taste when eaten on its own." But is that really a recommendation?
In fact, these cookie/cakes are absolutely delicious when they're fresh out of the oven. The crust is slightly crispy and buttery, and they're redolent of the best Vietnamese cinnamon.
Just enough of the honey-sugar combination to be sweet, but not too sweet. By the way, two tablespoons of honey equals 42 grams. It's so much easier to pour 42 grams into the bowl you're already using than to laboriously measure out 2 tablespoons, wondering how much of the honey is going to stick to the measuring spoon. Much as I like this cookbook, I'm constantly surprised that Dorie doesn't use weights as an alternative to volume measurements.
I'll have to admit that I didn't notice the "Be Prepared" warning (must be refrigerated for three hours for baking) until I was ready to mix up the batter. Oh well. That just moved the madeleines from Plan A (afternoon tea) to Plan B (dessert).
I've had these madeleine pans for about 20 years. All in all, I think I've made three batches of madeleines: regular, chocolate, and, now, honey-spice. While they were great when still warm, within about three hours, they were a combination of soggy and dry. They definitely needed a tea-dip. But perhaps that just shows that they're authentic Proustian madeleines. "Dry and dusty." Yum.
Posted by Marie at 5:36 PM