Honey Mango Madeleines – Guest Post
These are the little French tea cakes with a lovely fluted bottom that Marcel Proust made famous in his Remembrance of Things Past. I have always appreciated their delicate beauty but truth be told, I was never lucky enough to taste one that knocked my socks off. Well, until recently.
Equipped with brand new madeleine pans and a promising recipe, I made Pierre Herme’s chocolate madeleines. The batter couldn’t have been easier to prepare and it turned into such beautiful little tea cakes full of rich chocolate flavor. The only (very minor) drawback was the recommended overnight rest of the batter in the fridge before baking.
This, I learned, is what helps to create the madeleine’s characteristic bump and what do you know, it really does work!
With my maiden madeleine voyage under my belt, I embarked on a second journey—this time leaning towards the more traditional. Classic madeleines are usually flavored with vanilla and/or lemon but Earl Grey Madeleines, infused with the fragrant black tea, are also quite popular.
However, I couldn’t help changing things up just a bit. I am a huge tea lover so I couldn’t resist infusing my second batch of madeleines with one of my favorite teas. Instead of Earl Grey, I used my Mango-infused black tea. I thought it would impart a sunnier, more spring-like quality to the little sponge cakes.
I borrowed Dorie Greenspan’s Earl Grey Madeleine recipe from Paris Sweets and though this version recommended only a 3-hour rest of the batter before baking, I waited overnight hoping to repeat my success with the chocolate version.
The results? The mango tea is more of an essence rather than a dominant flavor in these madeleines but that is also true of the Early Grey variety. Instead, these little cakes are kissed with subtle honey sweetness, prompting me to rename them so as not to relegate the honey to secondary position when they contribute so much to the finished product.
Proust described dunking his madeleine in his cup of tea and these are certainly great with the latter but there is absolutely no need—they are spongy and moist on their own. I think you will like them just as much as I do. In fact, this second attempt has sealed my love of madeleines; I can hardly wait to make the next batch. Hmm, maybe savory madeleines are in store for me…
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You might also like my Meyer Lemon Ricotta Cookies.