I had never heard of Édouard de Pomiane and am delighted to learn about him, along with yet another fun story about the origin of the iconic Madeleine.
I’ve made a Madeleine recipe from Doris Greenspan (Baking: From My Home to Yours) that calls for refrigerating the dough in order to get the characteristic hump. (It works!) Pomiane’s recipe sounds elegantly simple and yours lovely as well. Merci, Kate!
During Covid one of our most beloved chefs in Seattle gave away Madelines with his take home dinners. Though I never acquired a taste for them, I love the stories about them. A wonderful yard you have, to start the morning and…chill in. My new mantra. Thank you.
I had never heard of Édouard de Pomiane and am delighted to learn about him, along with yet another fun story about the origin of the iconic Madeleine.
I’ve made a Madeleine recipe from Doris Greenspan (Baking: From My Home to Yours) that calls for refrigerating the dough in order to get the characteristic hump. (It works!) Pomiane’s recipe sounds elegantly simple and yours lovely as well. Merci, Kate!
It's a pretty fun story, Ruth. Dorie's Madeleines are wonderful, too.
What a lovely post:)
Such a wonderful way to start my day.
Think I’ll dust off my Madeline pans and get to work.
Si ravie!
Enjoy!
During Covid one of our most beloved chefs in Seattle gave away Madelines with his take home dinners. Though I never acquired a taste for them, I love the stories about them. A wonderful yard you have, to start the morning and…chill in. My new mantra. Thank you.
Rule #1: Keep Everything Chilled, Especially Yourself! As you know!
I do love Madeleines! Thank you for the culinary history lesson too, Kate! ❤️
My pleasure, Pam!
I had a cake mix to use up and poured the dough into Madeleine pans. It worked! I even got the little "hump"! Everyone loved them! LOL!
Love the story of the "true" origins of the Madeleine. Thank you for a real day-brightener! Happy Independence Day!