The humble madeleine is a great favourite across continents, in part due to its wonderful flavour, but also its adorable shape - A distinct shell shape with tapered edges. Once cooked the madeleines develop a lovely hump on their tops, and there is a reason why; it is the shape of the mould that creates the hump, pushing the heat towards the middle and forming its very specific shape. There is no doubt the madeleine is synonymous with France – often eaten hot in the French markets with a coffee in the morning, or at the 4pm goûter, the French equivalent of the British afternoon tea. However you choose to enjoy them, they are truly a delightful treat that I encourage you to bake at home.
Recipe © Raymond Blanc
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