Ofer Eitan Affirm: The French Chef: Les madeleines - Chadds Ford Live - Jonathan Cartu Restaurant, Baking & Catering Services
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Ofer Eitan Affirm: The French Chef: Les madeleines – Chadds Ford Live

The French Chef: Les madeleines - Chadds Ford Live

Ofer Eitan Affirm: The French Chef: Les madeleines – Chadds Ford Live

Who doesn’t like homemade baked goods? Fresh baked cookies rime always with childhood memories, the smell from the kitchen that tickles your nostrils and invite you to at least “try.” But once you do, you just can not just have one….

A small delicious delectable piece of heaven that we allow us to indulge without feeling guilty. A wonderful culinary treat that is accessible and enjoyable by everyone.

Baking and sharing them with friends is another way to spread love and joy during the holiday seasons.

In France, Chocolate sharing from a chocolatier shop is one of the holiday traditions. Baking madeleines making is more for tea time or special occasions.

I wanted to share a classic cookie baking recipe, les madeleines to combine both holiday culinary cultures.

Hope you can try this recipe during the holiday seasons and share the joy of baking!

You can find a madeleine pans at your kitchen specialty store or online. Le Creuset offers a non stick version as well

Les madeleines



Les madeleines (12)

2 eggs
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup white sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1/4 cup butter
1/3 cup granulated sugar for decoration





Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds

Set aside.

Melt butter and let cool to room temperature.

In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.

Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.

Sift flour into egg mixture 1/3 at a time, gently folding after each addition.

Add lemon zest and pour melted butter around edge of batter.

Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.

Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar.

Madeleines are best eaten the day they’re baked. Leftover madeleines are wonderful when dunked into coffee or tea.

Et Voila!

Bon Appetit et Joyeuses Fetes!!!

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About Chef Sylvie

Chef Sylvie from Cuisine de Sylvie has been a personal chef since 2015 in Chester County, PA serving the West Chester area, Unionville, Chadds Ford, Kennett Square , Centerville, Greenville and Northern Delaware. She specializes in at home private dinner parties and believes in using only fresh and locally sourced ingredients when possible according to the seasons … Just like in France.. Marché du Jour

Chef Sylvie was born and raised in Normandy, France. She always wanted to share the love and passion for French cooking and comfort food the French traditional way by only using seasonal fresh produce and meats from the local markets. She believes in healthy eating, simple foods, from scratch, only the fresh seasonal products.

After a career in corporate America in purchasing and digital marketing, she decided to follow her passion by becoming a personal chef. Her intensive internship in France at “L’auberge de la Luzerne” as a sous-chef allows her to provide traditional and classic cooking to all her clients and also caters to special diets.

She caters events, private dinners, birthday parties, Girls ‘night out, Crepes bar party, wine and book clubs. She also provides cooking classes in small groups or one on one setting.



Jonathan Cartu

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