Cakes

[chicchantal]

I'm not entirely sure how this poll thingy works. Suck it and see, I spose!

[Happygoin]

I voted for "something else". My favorite is a rhum baba. OMG, they are soooo good! (The religeuse is a close second though)

[Jody]

I voted!

[framboiseetrose]

Today, I vote for "something else" - an Ispahan (of course) and second, a Gateau Saint-Honore.

[chicchantal]

framboise, a WHOLE gateau St Honore? I'm seriously impressed. Mine was a tarte au citron, I love anything lemony. I've never eaten a Rhum Baba (blushes) but I will try to put that right next week.

[ray]

I voted something else. I want to say Chocolate Madeleines, but if they are deemed to be a cookie, then I hope this is correct for what I'm thinking, Buche de Noel ( the Christmas log cake)

[framboiseetrose]

chic, cherie - I wish I have the appetite to eat a whole one but I'll share one with you then I'll be so full that we can save money for lunch! After eating that much "truc sucre", "on a pas besoin de dejeuner!"

[luckyluc]

Une Ile flottante, if it done well. But on the very safe side un Mont Blanc, from you know where.

[chicchantal]

Where? is this Berthillon again? You know, I've never been there but I suspect by Tuesday evening I will have remedied that one!

[Jody]

It's right after you cross over the bridge to the I'le de St Louis from Notre Dame

[chicchantal]

I was looking it up in my Time Out guide only last night.

Ray, madeleines are cakes. As I understand it no less august a body than the EU has specified that if it gets softer when left to go stale, it's a biscuit; if it gets harder when it goes stale, it's a cake.

The madeleines I make for myself are to a Michael (or was it Albert? same difference) Roux recipe and I've never kept one for long enough to test this.

[annettecinca]

Chic my dear, you've been around long enough to know that you can't mention a recipe and not post it! (hint, hint!)

[chicchantal]

I will only post it if EVERYONE - all 242 of you - promises to ONLY make the madeleines in a proper madeleine tin with shell-shaped dents.

Pretentieuse, moi?

(Wondering if the word pretentieux exists in French with that meaning or if it's a false friend or if I'm confusing the issue unnecessarily).

[annettecinca]

I don't have a "tin", but would a silicone Madeleine pan do? I've used the recipe that came with it, but wasn't impressed, so I'd love to try a recipe that you've deemed a "keeper".

[chicchantal]

Here you are, afraid I can't tell you it in cups:

90g self raising flour (this is farine a gateaux in France I think) or 90g plain flour and 1 level teaspoon (5ml) of baking powder

90g butter, melted and cooled plus a bit extra for greasing the tin

85g sugar (10g of this is supposed to be muscovado but I just use whatever)

15ml honey (this is one tablespoon in English)

two oeufs

pinch of salt

vanilla sugar or vanilla extract

Think that's everything.


Set oven to 220C

Brush 12-madeleine tin thoroughly with melted butter

add honey and sugar to melted butter, mix well, beat oeufs, and vanilla. Beat in flour. You are then supposed to let it stand in the fridge for half an hour but I never do. The mixture is runny, like a batter. The book says pipe it in but this is a terrible faff. It's easier to spoon it. I use a pudding spoon and it's about 1 spoon per madeleine. No need to spread it out in the dents, it does that for itself. PUt in oven and bake for about 10 minutes (keep close eye as it burns easily, having so much sugar in). They are done when they are dark brown and have riz in the middles, giving the classic madeleine shape.

Eat same day for best results. I rarely have any left over for the next day. I find that they go very well with a cup of Fortnum's Earl Grey, although according to Proust, it might also be limeblossom infusion but I find this a bit too delicate for these cakes which are surprisingly assertive. Meaning just one is definitely not enough!

[chicchantal]

sorry that should have been 'beat in oeufs'. You add them at that point.

[annettecinca]

Thank you so much! Maybe I'll bake this afternoon

[Happygoin]

Oh framboise...how could I forget Gateau St. Honoré?? I LOVE those! In fact, I've always loved them so much that I made one as my final practical exam in pastry school years ago. I made sugar "stained glass windows" to decorate it. It was a thing of beauty. If I was smarter, I could post a picture...

Can I vote twice??

[chicchantal]

I had a religieuse today. And an Ispahan from Pierre Herme ;D

[Megan]

Where is the button for all of the above !