Tuesday, April 16, 2013


T U E S D A Y S   W I T H   D O R I E
Special thanks to this week's host:  
Katie & Amy of My Culinary Mission 

"They're Madeleines. No, I didn't buy them from Madeleine's (the French patisserie down the street from my office). They're called Madeleines. No, Madeleine's didn't bake them. I made them. No, they are not named after little Madeline."

This Baking with Julia recipe "Ladyfinger Genoise" batter is courtesy of Flo Braker, contributing baker. Madeleines are a light, sponge cake cookie, a simple genoise batter - made from cake flour, sugar, eggs, egg yolks, a touch of vanilla  and melted butter. Piped into madeleine molds, they are delightfully simple to prepare. No time to bake? Simply keep the batter chilled overnight and bake them the next day or so. Flo recommends baking immediately after preparing the batter, but I say "pashaw" (with a French accent). These came out light, puffy and perfectly baked in just 10 minutes - right from the refrigerator.

C'est chic, little Madeline-approved.

– mike