The madeleine’s adorable shell shape somehow lures me to take a bite every time I see the petite French cake, only to be disappointed by it’s dryness. The one version I do like comes from Ble Sucre in Paris but there is a ton of butter and it’s coated in a glaze. Traditionally the cake’s only addition, if any is a dusting of powdered sugar. I’ve experimented with a couple madeleine recipes in the past but after my attempt this week, I will definitely be making them much more.
The Bouchon Bakery recipe is great. It shouldn’t come as a surprise since I’ve said that about everything I’ve done in the cookbook thus far. The madeleines, typically only good the day of and I’d say even the first hour based on past consumption, actually were just as good the next couple of days. Stored in a covered container, the madeleines kept their moisture.
Second, I finally got the trademark humps on the madeleines! I was extremely pleased with that. I did use a convection oven that is relatively new so I’m sure they benefited from that.
I used the Williams-Sonoma Goldtouch Madeleine Pan. It does have a non-stick finish but per the recipe directions, I buttered the pan and froze it. The butter hardens which helps the madeleines release more easily after they are finished. A heaping tablespoon of chilled madeleine batter goes in each cavity. There is no need to spread the batter because it will when baking in the oven.
To incorporate the pistachio flavor, the recipe calls for pistachio paste. Instead of buying it I found a recipe to make it from scratch. I did 1/4 of the recipe and it was plenty. It is simply ground pistachios, almond flour, sugar syrup, bitter almond extract (I did not use this) and a bit of water for thinning. The result is a thick, grainy paste that to me sort of resembles the inside of a falafel. Then the paste is folded into the plain batter.
After 9 minutes I immediately took them out of the pan. I loved the golden color and the deep ridge lines.
I tasted one warm and it was fluffy, moist and similar in texture to a pound cake. I had another when they had cooled to room temperature and was able to taste the pistachio flavor more. Overall it is subtle but it was just enough. Perhaps with store-bought pistachio paste the flavor may be more pronounced. I will have to try that out.
How does it compare? Two weeks ago when I was at Bouchon Bakery I got a madeleine to taste in preparation for this week’s baking assignment. This one was not pistachio-flavored. It was fluffy but mine was more moist. I will have to make the traditional madeleines so I can really compare them equally.
Beautiful golden edges with the hump! I am proud to say mine were a lot more domed, again thanks to my oven.
Week 15 of the Bouchon Bakery Book Project
Read the Project recap on the Madeleines
Bake with us!
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