Maple Madeleines

Maple syrup is a beloved ingredient in many sweet treats, but have you ever tried it in madeleine form? Maple madeleines offer a unique and flavorful twist on this classic French pastry. Maple syrup is known for its rich, complex flavor profile. It has a deep, caramel-like taste with notes of vanilla and a subtle hint of smokiness. The syrup has a distinct sweetness that is both rich and bold, making it a favorite ingredient in many sweet treats. It also has a slightly nutty taste, which adds depth to the overall flavor. The texture of maple syrup is thick, viscous, but smooth and silky, which adds moisture to the madeleine. 

Heating maple syrup can actually intensify its sweetness and also enhance its rich, complex flavor. When heated, the natural sugars in the syrup begin to caramelize, creating a deeper, richer flavor in the madeleine. It's this rich caramel flavour that makes a cozy madeleine, especially when the temperature starts to drop.

French madeleines are a classic French pastry that has been enjoyed for generations. These small, buttery cakes is both comforting and indulgent,  they should have the iconic hump - that's when you know they're properly made.  Madeleines are relatively easy to make at home, though will require some patience as they typically require an overnight rest (at least 8 hours)! Our recipe calls for an hour of rest in the fridge and will still produce the iconic madeleine hump! 

The cake is buttery and sweet, with hints of vanilla and a subtle citrus undertone,  perfect for serving with tea or coffee and are a favorite among French people.

Madeleines are typically light, soft and spongy, with a slightly crisp exterior. The airy and moist texture of the cake is one of its most distinctive features.  

 

A bit of history about madeleines:

The exact origin of madeleines is unknown, but it is believed that they were created in the Lorraine region of France in the 18th century. The cakes were named after a young woman named Madeleine who was a servant in the court of King Stanislas Leszczynski. It is said that she created the cakes to serve to the king and his guests, these cakes quickly became a popular treat throughout France.

The recipe for madeleines was later popularized by Marcel Proust in his famous novel, "In Search of Lost Time." In the novel, the narrator dips a madeleine into a cup of tea and is transported back in time to his childhood. This passage has become one of the most famous literary references to madeleines and has helped to cement their place in French culture.

 

Understand More About The Overnight Rest

Leaving madeleine batter overnight is a traditional French technique that is said to improve the texture and flavor of the cake.Rresting the batter is also essential to producing the iconic hump! There are a few reasons why bakers might choose to let the batter rest overnight before baking, including:

Fluffy Texture: By letting the batter rest overnight, the gluten in the flour has time to fully hydrate, which can result in a more tender and fluffy texture. This can be particularly important for delicate cakes like madeleines, which can easily become tough if overworked.

Enhanced Flavor: Allowing the batter to rest overnight also gives the ingredients time to meld and develop deeper, richer flavors. This can be particularly important for recipes that include ingredients like vanilla, citrus zest, or other flavorings.

Improved Rise: Resting the batter can also help the cakes rise more evenly and develop a slightly more pronounced hump on the top of each madeleine, which is a classic characteristic of this French pastry.

It's worth noting that not all madeleine recipes call for overnight resting of the batter, and some bakers may choose to skip this step altogether. However, many experienced bakers believe that this technique can make a noticeable difference in the final product, resulting in a more tender, flavorful, and visually appealing madeleine. You can try the recipe with and without an overnight rest and find one that suits you time and flavour/texture wise. 

  

 

 

 

 

 

Happy baking,

Vaniece xx