Lemon Madeleines from Edd Kimber’s Patisserie Made Simple
There are some cookbooks that sit collecting dust on the shelf and then there are those with loose bindings, creased pages, and dusted in flour. There’s something a bit magical about discovering a new, inspiring cookbook and Edd Kimber’s latest cookbook, Patisserie Made Simple, is just that.
Patisserie Made Simple is Kimber’s third cookbook where he takes readers on a gastronomical adventure throughout France. His cookbook is a collection of classic and modern twists on French classics that are straightforward and do not require specialty equipment or extraordinary ingredients. He even provides measurements in cups AND grams so it truly is a cookbook every home baker across the world can use!
Kimber shares beautiful and approachable recipes in his “Pastry”, “Cakes and Desserts”, and “Sweet Treats” chapters and demystifies French patisseries in his “Masterclass” chapter, where readers learn how to create a Croquembouche and Gateau St. Honore at home. In his “Basics” chapter, Kimber provides helpful information and step-by-step picture tutorials describing how to create the different types of pastry used throughout the book, properly line a tart pan, and temper chocolate among other things.
After visiting Paris last weekend and going on an adventure to taste Blé Sucré’s famous madeleines, I knew the first recipe I had to try from the cookbook was the classic madeleine to see if it held a candle to what David Lebovitz described as the “Best Madeleine in Paris.”
His recipe for Lemon Madeleines is such a classic and flexible recipe, which can easily be adapted according to your taste. Kimber suggests adding cocoa nibs into the batter or dipping them into chocolate, blood orange glaze, or lemon glaze like the recipe illustrates. But my favorite way to eat a madeleine is just with a light dusting of powdered sugar! Sometimes simplicity is best.
I found his tips for baking the madeleines at a higher temperature and chilling the dough and pan to be extremely helpful in creating the characteristic shape and tender crumb. I was amazed at how light and fluffy the batter was when I was spooning the chilled batter into the molds! Fortunately, I was able to refrain from eating all 12 of them straight out of the oven so I could test out the lemon glaze.
Kimber’s recipe suggests dipping the madeleines fully into the glaze, which I did on a few, but ultimately ended up coating only one side so it was more similar to Blé Sucré’s version. The result was stellar; a light and fluffy little cake with crispy edges and covered in a light, lemon glaze. Now whenever I am craving a delicious madeleine from Blé Sucré, I can simply whip it up in my own kitchen using Edd Kimber’s recipe, which is a lot easier (and economical) than planning a trip to Paris! Bon appétit!
Yield: 12 servings
Prep Time: 3 hours
Cook Time: 10 minutes
- 2 extra-large eggs
- ½ cup/100 grams superfine sugar
- ¾ cup/100 grams all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- 3½ ounces (scant 1 stick/100 grams) unsalted butter, melted and slightly cooled, plus extra for greasing
- Zest and juice of 1 lemon
- 1 cup plus 2 tablespoons/160 grams powdered sugar, sifted
- To make the madeleines, put the eggs and sugar in a large bowl, and using an electric mixer, beat until thick and pale, about 6-8 minutes. Put the flour and baking powder in a separate bowl and beat together to combine. Sift a third of the flour mixture into the egg mixture, carefully folding to combine using a spatula, then add the remaining mixture in two additions in the same way.
- Take a large spoonful of the batter and add this to a small bowl along with the melted butter, mixing them together to lighten the butter. Pour the butter mixture into the batter and gently fold together to combine. Press a sheet of plastic wrap onto the surface of the batter, then put the mixture in the refrigerator to chill for at least 3 hours before baking. (The mixture can be chilled for up to two days at this stage.)
- To make the lemon glaze, put the lemon juice, zest, and powdered sugar in a medium bowl and mix together using a wooden spoon until you have a smooth, pourable glaze. Press a piece of plastic wrap onto the surface of the glaze until needed—this will help to prevent it from forming a crust.
- An hour before baking, grease a 12-hole madeleine pan very well and dust with a little flour, tapping out the excess. Transfer the pan to the freezer to chill.
- Preheat the oven to 425 degrees F. When you are ready to bake, spoon the batter into the madeleine molds. You don’t need to spread it out, as this will happen as the madeleines bake. Bake for 8 to 10 minutes until the edges have started to brown. Remove from the oven and immediately turn out onto a wire rack. Let cool for 10 minutes, before dipping into the glaze, coating fully. Allow the excess to drip back into the bowl before setting on the wire rack, set over a piece of parchment paper, t0 set.
- These are best served as close to baking as possible – they are great the day they are baked.