David Lebovitz's Madeleines
For me, the month of July means one thing, Le Tour de France. I'm not a cyclist and never will be. In fact, the last time I was on a bike that wasn't stationary I ran directly into a hedge. I started watching the Tour years ago and look forward to it each year. In addition to watching the amazing athleticism of the competitors, I love seeing the French cities and towns the Tour passes through. And while the mountain stages in the Alps and Pyrénées are my favorites, I love the sweeping views of the peloton passing through gorgeous fields of sunflowers and lavender.
So this month's Moveable Feast theme, Summer in Provence, was perfect. We spent a lovely, lazy afternoon enjoying the sun, chatting, laughing, and, of course, enjoying delicious food. A little bit of France in our corner of the world.
For this Feast I made dessert. I found a recipe on Saveur for Lavender Honey Ice Cream. The ice cream was accompanied by a version of madeleines that were made in mini loaf pans instead of the traditional madeleine pan. Years ago I'd watched an episode of Rachel Khoo's Little Paris Kitchen and was inspired to buy a madeleine pan but never used it. This was my opportunity to break it in.
Rather than following the recipes from Saveur or Rachel Khoo I did some research and found a recipe from David Lebovitz. I love his blog, I follow him on Pinterest, and I have his cookbook, My Paris Kitchen. He has a couple of madeleine recipes online but I selected the one on Tasting Table. After watching the accompanying video I was convinced to make this version because he came up with a technique to get the madeleine's signature hump.
|The signature hump|
I was apprehensive because I wanted to triple the recipe to make enough for our Feast. Recipes sometimes warn to not multiply a recipe because the alchemy of baking doesn't always translate. I didn't have time to make separate batches so I held my breath and prayed it would work. And it did!
This is my new favorite recipe. Madeleines are perfect little treats - not too sweet with a lovely, cakey, buttery texture. Next time I'm going to experiment and add a little lemon zest to the batter but the recipe itself really needs no additions. I can't wait to make them again!