MiniMadeleines Day after Day

We’re big fans of Cafe Boulud in NYC in part because at the end of each meal we’re presented with a small basket of warm, freshly-baked mini-madeleines dusted with powdered sugar. We found it difficult to undertake a batch of madeleines just to eat a few at the end of a meal at home but that’s now all changed. Dorie Greenspan mentions in her madeleine recipe that the batter can be kept in the refrigerator for 2 days. As a result, we can have 12 mini-madeleines after dinner three nights in a row. It now takes two minutes to fill the molds and 11 minutes of waiting! We have great success placing the mold on a baking steel preheated to 400. (We’re considering adding some lemon juice to the recipe for a bit more zing.)

We keep the batter in a jar with a wide mouth so that it’s easy to scoop it out into the molds:


Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*