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Lemon Madeleines | BCM | Tuesdays with Dorie

My youngest walked into the kitchen while I was prepping my work station for the latests Tuesdays with Dorie scheduled treat from her book Baking Chez Moi. Curious, she wanted to know what I was  going to make. “Madeleines!” I said with excitement.  I’ve never made these tasty little treats and I was looking forward to trying something new. I could see she was searching for the image to fit the name in her mind. Then she said, “You know Mom, the name Madeleine is so similar to the name of the character Madeline, the lute Mandolin and the slicer Mandoline I didn’t know at first what it was you were making.”  Now, each time I think of these little shell shaped cakes, my mind scrolls through each of those images and I giggle.

 

A petite Madeline mold buttered and ready for batter

A buttered petite Madeleine mold awaiting the batter…

Later, when she sat down to taste one of the Madeleines, she said she remembered eating these after school for goûter when we lived in France. I am amazed at how our senses bring back memories so vividly. “The sight of the little madeleine had recalled nothing to my mind before I tasted it.” ~ Remembrance of Things Past (À la recherche du temps perdu), Marcel Proust

My youngest was on to something. Indeed those little Madeleines did have a lineage. Historically these little cakes were believed to be named after a young maid, Madeleine, who worked for the Duke of Lorraine, Stanislas Leczinski in the late 1700s from the French town of Commercy. Once these petite cakes were introduced to the court at Versailles they found their place in the heart of the French.

Mother and daughter strolling the Green Carpet- Versailles

The Green Carpet- Versailles

With my first batch of Madeleines, I didn’t notice the “bump” that Dorie described in her recipe but I specifically looked for it on my second batch. The “bump” is the gold seal symbol or as she equates it to the holy grail, that one has decidedly mastered the Madeleine and there it was, a large bump on my petite Madeleines. I wouldn’t say I’ve mastered them but I do thank Dorie for spilling her learned secret with me and the rest of the BCM bakers.  Her long history of making these and then learning the holy grail secrets from Phillippe Conticini of Patisserie des Reves and Fabrice Le Bourdat of Bel Sucre in Paris makes all of us feel great from the start!

Madeleine's with a "bosse/ bump"

Madeleine’s with a “bosse/ bump”

If you would like to try your hand at making Madeleines at home so you may enjoy a little afternoon goûter, here is the recipe. Alternately, she has shared her Lemon Madeleine recipe here.

Tuesdays with Dorie and Baking Chez Moi is an open group of bloggers having fun baking their way through Dorie Greenspan’s books. Go check out what the other Doristas are doing!

 

Crocus the First Flowers of Spring

Spring is here!

Head Shot of Rachelle K Weymuller

 

Rachelle @ Caramelize Life

Making Life a Little Sweeter through Food, Travel and Community

 

 

Parfait! A Perfect May Day Surprise!

The tradition of May Day is celebrated around the globe. Each culture has its own take but the traditions boil down to spreading kindness to another.

As a kid I remember leaving little bouquets of hand picked flowers at our neighbors door and enjoying the anonymous aspect of it, or at least I thought I was being sneaky, I’m sure they knew.

Hand picked flowers Hannah WP

Now a quarter mile from my next adult neighbor and further from those with children, no flowers land on our doorstep and well we haven’t a doorbell either, no fun meter here. Yes, life is hard here in the countryside. However, due to modern technology we no longer hike up hill both ways in a snow storm to get to school, we drive and thankfully so does the UPS truck.

Image 30 no logo WP Parfait

You see May Day surprises are still possible. May 1st I found a peculiar box at our front door. Yes, I know who physically left it and so does my dog who is now enjoying his treat.

Image 31no logo parfait box WP

I look really surprised

Peculiar because it had ICE CREAM printed all over it. Could it really be? You gotta hand it to today’s transportation system. I knew you could ship live baby chicks but ice cream too? Parfait I say, well not really but that too was printed all over the box as well.

Image 28 no logo parfait WP EVA

Giddy with curiosity that someone would send us ice cream and full of excitement my family opened the box. Front and center we find a “caution dry ice” letter. All of a sudden this gift has an added bonus, ice cream and a learning opportunity/science experiment!

Image 29 caution parfait WP

Image 25 Eva no logo WP Parfait Image 26 Image 32

Image 34 Parfait no logo Eva ice WP

Finding out what happens when…

Image 37 Eva, dry ice Parfait

Dry Ice mixes with apple juice

Image 33 Eva Dry Ice Parfait WP

The excitement begins!

Image 36 Eva Dry Ice Parfait WP

pretty fun…

Science!

Science at it’s best…and fun to watch too!

Image 14 May Day Glo WP

Or, in the sink with water!

Upon further inspection we found the packing slip which spilled the beans on the delicious flavors within.

~Meyer Lemon
What they say it tastes like: Imagine the same sweet and tangy goodness of lemon curd frozen into a smooth and creamy ice cream. We use Meyer lemons, which are thin-skinned and delicately perfumed.

~Mint Stracciatella
What they say it tastes like: Our mint doesn’t taste like candy canes, but rather fresh mint, straight from the garden. That’s because we steep our custard with real organic spearmint leaves from Marigold and Mint. Our delicate, chocolate flakes are made using TCHO organic chocolate and traditional Italian methods.

~Fleur de Caramel
What they say it tastes like: A traditional French caramel with a silky texture and beautiful amber color. We use just the right amount of genuine Fleur de Sel to bring out the deep caramel taste. Neither overly salty nor cloyingly sweet.


~ We also found out who the sender was…Thank you Ira and Courtney for sending such a fun and yummy gift!

funny factoid:

For all those who have spontaneously declared some sort of resolution and broken it before it began…I’ll add I too can sympathize. Not just 2 hours before that peculiar box arrived I had spurted the words ” I think I’ll give up sugar for the month of May”

…maybe the second half of the month of May.

Bon appetit!

Head Shot RachelleRachelle @ caramelize life

“Making Life A Little Sweeter Through Food, Travel and Community”

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