Comments on: Madeleine Tea Cakes: A Lesson in Life

By: ts gordon

ts gordon — Wed, 04 Apr 2012 16:45:34 +0000

I’ve never been here before, and thus I have been forced to revisit around a hundred good and bad memories over this past hour. As to real life lessons, funny I never stopped to research those phrases that you mentioned under “How to talk like a French Chef.” -Yep, been there, bought the T-shirt!

All of your wonderfully engaging tales have brought tears to my eyes. (Almost as though your madeline recipe included a starter of sliced onions!)

Last year, I inadvertently ‘burned’ a batch of clarified butter, though I think it was technically browned. Perplexed at the thought of using it anyway, [read penniless and depressed,] I discovered that Madelines often call for it, and I wondered if there were any other such ideal uses, for those ingredients which are a little too browned?

By: marijuana detox

marijuana detox — Wed, 03 Nov 2010 11:33:33 +0000

o asked me to share my recipe for the delicious buttery famous French Madeleine tea cake and Kathryn who was my cooking partner in pastry at Le Cordon Bleu. I’m sure that Claire had no idea her request would bring up a plethora of memories… but, well, food is t

By: Flowers Tea

Flowers Tea — Tue, 05 Oct 2010 23:41:02 +0000

Thanks a lot for sharing this wonderful tea cake of yours.
~Cindy

By: Jordan 1

Jordan 1 — Fri, 30 Jul 2010 20:53:37 +0000

cake is a nice dessert, but it’s easy to get fat, so try to eat less…

By: Wags! :)

Wags! :) — Sun, 13 Dec 2009 11:00:41 +0000

thanks so much for the recipe!! im doing a project in my honors french class and were making french pastries, and i cant wait to try to make these!! 🙂 i was just wondering if you knew a store where i might be able to find the right kind of pan to bake them in to get the aquitted bumps on top? THANKS!

By: hellen

hellen — Sat, 05 Dec 2009 16:02:56 +0000

dear，i’m a marketing student,rencently we have a project about French food, we decided write something about Madeleine. we are all foriengers and no idear about French Food Culture, would you tell me which brand or store is the most famous Madeleine brand? thx a million.

By: red ribbon bakeshop

red ribbon bakeshop — Wed, 21 Oct 2009 18:47:30 +0000

this is new to me thanks for the recipe of Madeleine Tea Cakes.
-missey

By: Kira Newman

Kira Newman — Sun, 24 May 2009 08:59:17 +0000

Hello,
I am a journalism student in Paris writing an article on the Cordon Bleu. I was wondering if you’d be willing to answer a question – when you were at the Cordon Bleu, did you feel constrained by the focus on French rather than other cuisine?
Hope to hear from you,
Kira

By: kim emerson

kim emerson — Wed, 30 Jul 2008 04:29:22 +0000

I see in your recipe, “baking poser”. What’s baking poser? All I can guess is it’s a typo for baking powder. Thanks

By: Fausto Pacheco

Fausto Pacheco — Thu, 27 Mar 2008 11:28:01 +0000

Hi AMy, I gonna be at Le Cordon Bleu London, to take the Pastry Course in Intensive schedule, I would like to ask ypu some advice, because reading your posts, I starting to realize that will be very very intensive.
Best Regards

By: LEE

LEE — Mon, 03 Mar 2008 04:05:05 +0000

Kindly share the measurements in metric please as I have tried the recipe without success.

By: Ms. Glaze

Ms. Glaze — Mon, 31 Dec 2007 13:22:13 +0000

Sorry, Try 1 3/4 T baking powder. Baking poser, how stupid of me!

By: Ms. Glaze

Ms. Glaze — Mon, 31 Dec 2007 13:17:52 +0000

must be ‘powder’, sorry!

By: Sharon

Sharon — Mon, 31 Dec 2007 13:16:19 +0000

What is “baking poser”

By: Jenny Lillibridge

Jenny Lillibridge — Tue, 18 Dec 2007 17:12:25 +0000

Please, what is baking poser?? I found it in a recipe for an egg puff recipe and don’t know if it is baking soda/powder or something else. Thanks.

By: Jenny Lillibridge

Jenny Lillibridge — Tue, 18 Dec 2007 17:12:05 +0000

Please, what is baking poser?? I found it in a recipe for an egg puff recipe and don’t know if it is baking soda/powder or something else. Thanks.

By: LEE

LEE — Sun, 09 Dec 2007 07:30:33 +0000

I have requested earlier for metric measurement of your lovely madeleine, but you must be busy.
Please help if you can. Thanks.

By: Lee

Lee — Sat, 17 Nov 2007 01:25:03 +0000

L love your madeleine. Would it be possible to get the measurements in metrics ? Thank you very much.

By: Andrew

Andrew — Fri, 19 Oct 2007 00:07:13 +0000

Love your blog! I am actually in the process of applying for Le Cordon Bleu Paris, for the Basic Cuisine cert program. I don’t know what to expect… but reading your blog has given me a glimpse into how life will be like to be a student there. Thanks so much for putting your awesome experiences into these blog entries. Good luck with your culinary career!

By: Pam

Pam — Mon, 24 Sep 2007 19:21:54 +0000

I’ve been testing madeleine cookies recipes over the last couple of days now. I want to include them as wedding favors when I start my wedding cake business. I stumbled across your site today and made them. They were so easy to make and undoubtedly the best madeleines I have ever tasted! Thank you for the recipe!

By: lavender

lavender — Wed, 01 Aug 2007 10:46:59 +0000

I’m so glad that I’ve found your blog! Just love you telling us so many stories behind these Paris restaurants. Keep up with your excellent job!!!
I love baking, been taking baking courses and a big fan of French food. Hopefully I can visit Paris in this coming October.
Good luck with your culinary work at Paris.

By: l.millet

l.millet — Sun, 10 Jun 2007 04:55:59 +0000

Wow, I love your blog!
One question. Last year I bought a scale and measure everything now -result: fewer mistakes!
But what of eggs? Yes, they are graded different sizes, med, large, jumbo but when I open a box -they are all different! What do you do about eggs when the recipe is so delicate?

By: Mark

Mark — Fri, 15 Sep 2006 18:13:47 +0000

Hi once more. You might remember me from my French lessons in a bookshop. I was wondering… I really like these cakes but what exactly do you mean by 1 3/4 baking poser?? Is that cups of?? Grams? Lorryloads? And what are poser or is that powder? And is cake flour what we call self-raising in England? Oh yeah, I’ve one final question for you. I’ve never been able to find out what zucchinis are. Is that what we call courgettes by any chance? Sometimes I really think it’s true, when they say, that America and England are divided by a common language. Yet sometimes we’re a lot closer than you might think. In my part of England, Suffolk, we have a few US airforce bases and the other day I overheard some young kids squabbling over whose turn it was to go on the teetertotter. I thought, “Wow.” Because that’s almost exactly what we call it in East Anglia — teeterma’tawter. The rest of England just call it a plain old seesaw. Anyway, best of luck to you back at the old grindstone and may your waistline not rejoice too much…

By: thebizofknowledge

thebizofknowledge — Wed, 16 Aug 2006 18:13:56 +0000

I stumbled upon this site as I was in the process of doing some online research. Italian desserts, delicious though they are, are not to be compared to French ones. And not many people can make them. You’re right, it’s a science!

By: thebizofknowledge

thebizofknowledge — Mon, 07 Aug 2006 12:35:44 +0000

I stumbled across your blog while I was doing some online research. These little cakes look so good and simple. I’ve gotten to the age where those other heavy, frosted, sickly sweet confections no longer have the same appeal they once did.

By: Ms. Glaze

Ms. Glaze — Sun, 06 Aug 2006 13:10:42 +0000

Hi Sharmini, I will definately get those measurements to you. Give me a few days because I’m traveling and I don’t have my utensils handy to do accurate conversions!
Merci Sfgirl – I like to think that all success is glamourous 😉

By: sfgirl

sfgirl — Sat, 05 Aug 2006 07:45:46 +0000

you even make me want to work in a restaurant…or at least hang out in the kitchen as unglamorous as it sounds i’m having fun reading your successes. thank you for sharing!

By: Sharmini

Sharmini — Fri, 04 Aug 2006 10:07:47 +0000

Hi, I’ve been quietly following your blog for a while and have been thoroughly enjoying each and every one of your stories about working in the restaurant. You’ve got me hooked!
And boy, do these madeleines look great! Would it be possible to share the original weights of the ingredients. Unfortunately I’m more used to baking with weights, and the American cup system just has me completely befuddled.
Thank you! And thanks for sharing.