For Chloe has a bold, dancing spirit.
When deciding what else we would make that would be delicious and new, we put our minds together. Being French-American, Chloe loves Madeleines, those puffy, spongy little French cakes so scrumptious when dipped in milk or tea. And since it was the season, we made them strawberry Madeleines.
A “Madeleine de Proust” moment in the making…
There are many things we can do together with those we love, our children, our parents, our friends, as a way of experiencing that bond, of being engaged and present together. Whether it’s gardening, traveling, eating, walking, painting, foraging, or in this case, cooking together. If you have a chance to seek and find ways to connect and be present with your children in this way, no matter how young, you will not regret it. It is infinitely worthwhile.
Makes 20-24 little individual cakes
Prep time: 15 minutes (+ 30 min resting time)
Cook time: 6-8 minutes per batch
Age for babies: 10-12 months, in small quantity
You do need a special Madeleine pan for this. This one is good and affordable.
1 tsp baking powder
2/3 cup granulated sugar
1/4 cup butter
Pinch of salt
Seeds from one vanilla bean
Zest of one lemon
8-10 strawberries (cut up), or a handful of chocolate chips
First, place the empty madeleine pan in the freezer (The key to that lovely puff of the madeleine is thermic shock, so don’t skip this step!)
Melt the butter in a small pan (or in microwave).
In a bowl, whisk together flour, baking powder, salt and sugar.
Make a well in the middle of the flour, and place the eggs, then mix.
Add the melted butter, the zest and scrape the vanilla bean seeds. Mix, cover with plastic and refrigerate for 30 minutes.
Preheat the oven at 450° F.
Grease the madeleine pan. Stir the strawberry pieces or chocolate chips into the dough. (Since this is two batches, place the remaining dough back in the fridge).
Fill each shell about 3/4 of the way, and place in the oven for 6-8 minutes. Watch them carefully, as they’re quick to burn (as you see in my pictures, an extra minute chatting with Chloe, and the edges got a little darker than we would have wanted!) As soon as they’re golden and they’ve puffed up, take them out and remove from the pan, let them rest on a kitchen towel or a baking sheet.
These quantities will make about two batches, so if you have one pan, don’t forget to stick it back in the freezer before making the second batch.
(Note you can make the dough 1 or 2 days ahead if need be, bake them the day you want to enjoy them! Once made, they’ll stay fresh 1-2 days).