Recette de madeleines, My Big Geneva

In 1755, the cook at the Château de Commery flew into a rage and left the poor Marquise without a desert to please Duke Stanislas. Fortunately, her faithful servant, Madeleine Paulmier, suggested her grandmother’s recipe. At dessert time, the Duke thanked Madeleine and named the dessert after her.

The recipe of Penelope was given to me many years after, in 1981 to be precise, during a particularly harsh winter. It is worthy of a marquise or a duke, I can assure you.

4 eggs
175 g. sugar
225 g. of flour
1 packet of baking powder
100 gr. butter
1 tbsp orange blossom

Melt the butter. Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients and add the tbsp of orange blossom.

Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.

Then distribute the dough in each cavity using a teaspoon.

Let it rest.

Preheat the oven to 240 degrees.

Put the tray in the oven and let it cook for about 12 minutes.

When the mixture has risen a little in the middle and is fully cooked through, transfer the madeleines to a wire rack and leave for a few minutes to cool slightly.
Enjoy them in front of a fire or/and with a real hot chocolate.