I bought a set of madeleine tins a little over half a year ago but never got to use them until this weekend. May I just say that they were definitely worth every centavo I spent on them.
There was a bit of batter left from the coeur de framboise cake I baked on Saturday since I didn’t want the heart tin to overflow. There was barely enough to scrape for a dozen cupcakes, so I decided to butter up my madeleine tins and put them to work.
The trick to making perfect madeleines is not to overfill the tins; a scant tablespoon and a half of butter-rich cake batter is all you need. (Yes, it works better with butter-based cakes.) Just bake for fifteen minutes in a 350 degree / Gas Mark 4 oven for crisp-edged shells with moist, melting centers. To make them even more elegant than they already are, dip the larger end into melted dark chocolate and allow to set.
It’s the sort of treat Marcel Proust will definitely swoon over. 😉