I am rather surprised that it has taken me this long to try this popular recipe from Rachel Khoo. In my defence, I already had a madeleine recipe to which I have been faithful to for many years, plus I felt that Rachel’s recipe was a bit fiddly for me. And with a tiny tot distracting me whenever I am in the kitchen, I didn’t think I was safe around multi-step recipes.
But then a good friend produced these madeleines at one of our playdates, and again recently at her son’s birthday party. As I found myself secretly scoffing far too many of these madeleines and ignoring the birthday cake, I realised that it was probably about time that I got myself out of my current one-pot/one-bowl cooking rut which plagues a lot of busy mothers.
As with most madeleine recipes, the batter needs to rest for a few hours for the gluten to swell and to produce a light and spongey cake. And as the lemon curd benefits from overnight rest in the fridge, this means you can make the both the batter and lemon curd the night before, saving you preparation time on the actual day of serving.
The lemon curd recipe is relatively straightforward; the recipe produces very little curd, but it is still too much to fill all of the madeleines, so you should be able to enjoy any leftover curd with your toast at breakfast the next day. At a pinch, you could instead use good, store-bought lemon curd.
The baking method for the madeleines is a little unusual, in that they need to be baked first at a high temperature, before the oven is switched off for a minute, and then switched back on at a slightly cooler temperature. This seems to be Rachel Khoo’s method for making madeleines with their characteristic bump, although they were disappointingly absent from mine. That said, it could have something to do with the fact that I didn’t bake the cakes with cold batter straight from the fridge, which is one of the secrets to achieving a big bump – one of the perils of food blogging is that much time is spent pfaffing around with the camera, letting the ingredients warm in the process. Another thought is perhaps the addition of the raspberries might interfere with the formation of the bump?
But bump or no bump, these madeleines are incredibly delicious. The raspberries are a pretty touch and are piped with just enough lemon curd to tingle your taste buds. I regret waiting so long to try this recipe but I will certainly make up for lost time now!
You can watch Rachel Khoo make these madeleines from The Little Paris Kitchen below:
If you don’t have a madeleine tin, a muffin tin is a good alternative.
The shape and size of madeleine tins vary greatly, so you may need to adjust the baking time.
These madeleines are best eaten warm or on the same day they are made.
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