Recipe for Julia Child’s Classic French Madeleines de Commercy from her book way to cook. Recipe for Madeleine cookie / cake.
I saw these Madeleines beauties one night on TV for the first time in Julia Child’s French Chef episode. I was hooked right away. I was new to french food then. I wanted to try Madeleines. Like really badly. I went shopping the very next day. I went and bought the pans from Williams-Sonoma and made Madeleines right after reaching home. I was excited to see those little scalloped shell shaped beauties bake to perfection. It was a buttery, dense, delicious, beautiful little cake. Maybe a cookie. Maybe a cake. Whatever you want to call it, it turned out to be a wonderful treat.
Julia Child spoke about how Madeleines became so popular after Marcel Proust wrote about it in his monumental work “Remembrance of Things Past”. I make these Madeleines very often. Here is Julia Child’s Classic French Madeleines de Commercy adapted from her book, “The way to cook”.
Here is the recipe for Julia Child’s French Madeleines
Slightly beat the eggs in a bowl. Measure 1/4 cup of eggs into a bowl.
Then beat in the sugar and the cup of flour. Add little more egg ( a tablespoon at a time), if the batter is too dry. When thoroughly blended, set aside and let it rest for 10 minutes.
Meanwhile, melt the butter in a sauce pan, bring it to the boil, and let it brown lightly. Set aside.
Place the 1 tablespoon of flour in a small bowl and blend in 1 1/2 tablespoons of the browned butter. Paint the Madeleine cups with the butter-flour mixture. Set aside.
Stir the rest of the butter over ice until cool but liquid. Mix the butter with the last of the eggs along with salt, lemon rind and juice and vanilla.
Add this mixture to the resting batter and stir well. Allow the batter to rest for 10 more minutes. If you want a big hump in the middle which is so characteristic about Madeleines, allow the batter to rest for one hour at room temperature or couple of hours in the refrigerator.
Preheat the oven to 375 F, and set the racks in upper and lower middle levels. Divide the batter into 24 lumps of a generous tablespoon each, and drop them into the Madeleine cups. Bake in the preheated oven until the cakes are slightly browned around the edges, humped in the middle, and slightly shrunk from the cups.
Un-mold onto a rack. When cool, turn shell side up and dust with confectioners sugar for serving. (dusting is optional). They will keep in the refrigerator for a day or two in an airtight container.
- 2 eggs
- 2/3 cup sugar
- 1 cup plus 1 tablespoon All purpose flour (Maida)
- 140 grams unsalted butter
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon lemon juice
- 1/4 teaspoon lemon zest
- pinch of salt
- Powdered sugar (optional)
- Slightly beat the eggs in a bowl. Measure 1/4 cup of eggs into a bowl.
- Then beat in the sugar and the cup of flour. Add little more egg ( a tablespoon at a time), if the batter is too dry. When thoroughly blended, set aside and let it rest for 10 minutes.
- Meanwhile, melt the butter in a sauce pan, bring it to the boil, and let it brown lightly. Set aside.
- Place the 1 tablespoon of flour in a small bowl and blend in 1 1/2 tablespoons of the browned butter. Paint the Madeleine cups with the butter-flour mixture. Set aside.
- Stir the rest of the butter over ice until cool but liquid. Mix the butter with the last of the eggs along with salt, lemon rind and juice and vanilla.
- Add this mixture to the resting batter and stir well. Allow the batter to rest for 10 more minutes. If you want a big hump in the middle which is so characteristic about Madeleines, allow the batter to rest for one hour at room temperature or couple of hours in the refrigerator.
- Preheat the oven to 375 F, and set the racks in upper and lower middle levels. Divide the batter into 24 lumps of a generous tablespoon each, and drop them into the Madeleine cups. Bake in the preheated oven until the cakes are slightly browned around the edges, humped in the middle, and slightly shrunk from the cups.
- Un-mold onto a rack. When cool, turn shell side up and dust with confectioners sugar for serving. (dusting is optional). They will keep in the refrigerator for a day or two in an airtight container.
Notes
One can substitute orange zest for lemon. It tastes good too. The batter can be refrigerated over nite and baked the next day. Slightly bring it to room temperature and proceed with the baking.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Snack
- Cuisine: French
- 2 eggs
- 2/3 cup sugar
- 1 cup plus 1 tablespoon All purpose flour (Maida)
- 140 grams unsalted butter
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon lemon juice
- 1/4 teaspoon lemon zest
- pinch of salt
- Powdered sugar (optional)
- Slightly beat the eggs in a bowl. Measure 1/4 cup of eggs into a bowl.
- Then beat in the sugar and the cup of flour. Add little more egg ( a tablespoon at a time), if the batter is too dry. When thoroughly blended, set aside and let it rest for 10 minutes.
- Meanwhile, melt the butter in a sauce pan, bring it to the boil, and let it brown lightly. Set aside.
- Place the 1 tablespoon of flour in a small bowl and blend in 1 1/2 tablespoons of the browned butter. Paint the Madeleine cups with the butter-flour mixture. Set aside.
- Stir the rest of the butter over ice until cool but liquid. Mix the butter with the last of the eggs along with salt, lemon rind and juice and vanilla.
- Add this mixture to the resting batter and stir well. Allow the batter to rest for 10 more minutes. If you want a big hump in the middle which is so characteristic about Madeleines, allow the batter to rest for one hour at room temperature or couple of hours in the refrigerator.
- Preheat the oven to 375 F, and set the racks in upper and lower middle levels. Divide the batter into 24 lumps of a generous tablespoon each, and drop them into the Madeleine cups. Bake in the preheated oven until the cakes are slightly browned around the edges, humped in the middle, and slightly shrunk from the cups.
- Un-mold onto a rack. When cool, turn shell side up and dust with confectioners sugar for serving. (dusting is optional). They will keep in the refrigerator for a day or two in an airtight container.
Notes
One can substitute orange zest for lemon. It tastes good too. The batter can be refrigerated over nite and baked the next day. Slightly bring it to room temperature and proceed with the baking.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Snack
- Cuisine: French
Find it online : https://www.kannammacooks.com/julia-childs-classic-french-madeleines/
Easy Vegetarian recipe for Warm Tomato Mint Soup. Best home remedy when sick with cold, fever or headache. Also aids in digestion.
This is my fathers secret tomato mint soup. Its a staple at my house. The mint leaves add so much warmth to the Tomato Mint Soup and it feels so light on the stomach. This is an excellent home remedy Tomato Mint Soup when you are sick. Tomato Mint Soup clears up the blocked nostrils in no time. The addition of mint also aids in digestion. I used to get super excited when I was young seeing this Tomato Mint Soup made. I was given the task of tying the mint leaves together with a cotton thread and then the mint was simmered in the soup along with the thread. Somehow it brought so much joy. The whole process was so much fun. Today, this has become my sons favorite Tomato Mint Soup. This Tomato Mint Soup has just 5 main ingredients plus seasoning. Here is how to do it.
First, we need to blanch the tomatoes to remove the skin of the tomatoes. Boil water in a kettle and drop the tomatoes in boiling water. Let it boil for 5 minutes. Remove off heat. When cool enough to handle, peel the skin of the tomatoes.
Run the peeled tomatoes in a blender to a puree. Strain the puree to get rid of the seeds. Set aside.
Heat a pan and add 2 teaspoons of ghee (you can use olive oil if you want it vegan). Add in the very finely chopped onions and fry till soft.
Once the onions are soft, add in the corn flour (corn starch) and fry for 10 seconds.
Add in 1.5 cups (around 375-400 ml) of water and stir well. Add in the strained tomato puree. Add in the salt, pepper and a little sugar to taste.
In the mean time take 15-18 mint stalks and tie it with a clean cotton thread.
Add it to the soup and make sure the leaves are fully immersed. Let it boil for 10 minutes on medium flame. After 10 minutes, remove the mint stalks and try to squeeze all of the juices back on to the soup with the help of the tongs.
Simmer the Tomato Mint Soup for a minute more. Check for seasoning. Add more salt or pepper if necessary. Remove off heat.
Serve Tomato Mint Soup hot.
Main Ingredients
- 2 teaspoon ghee or olive oil
- 1/2 of a medium onion
- 2 teaspoon corn flour (corn starch)
- 6 - 7 tomatoes
- 15 stalks mint leaves
Seasoning Ingredients
- 1.5 teaspoon salt
- 2 teaspoon sugar
- 1/4 teaspoon pepper powder
- 1.5 cups – 375ml water
- Boil water in a kettle and drop the tomatoes in boiling water. Let it boil for 5 minutes. Remove off heat. When cool enough to handle, peel the skin of the tomatoes. Run the peeled tomatoes in a blender to a puree. Strain the puree to get rid of the seeds. Set aside.
- Heat a pan and add 2 teaspoons of ghee (you can use olive oil if you want it vegan). Add in the very finely chopped onions and fry till soft.
- Once the onions are soft, add in the corn flour (corn starch) and fry for 10 seconds.
- Add in 1.5 cups of water and stir well. Add in the strained tomato puree. Add in the salt, pepper and a little sugar to taste.
- In the mean time take 15-18 mint stalks and tie it with a clean cotton thread. Add it to the soup and make sure the leaves are fully immersed. Let it boil for 10 minutes on medium flame. After 10 minutes, remove the mint stalks and try to squeeze all of the juices back on to the soup with the help of the tongs.
- Simmer the soup for a minute more. Check for seasoning. Add more salt or pepper if necessary. Remove off heat.
- Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Cuisine: Indian
