There’s a bit of France in New York, at Pâtisserie Vanessa. Travel writer, and Real Food Traveler’s Europe Editor, Irvina Lew, discovered this delightful shop and its delectable range of goodies. She wrote about it, here. We’re fortunate to be able to share the recipe for Madeleine cakes with you.

Save this recipe for madelines from Pâtisserie Vanessa to Pinterest to keep it handy. Interior photo by Vanessa Patisserie. Madeline photos by Irvina Lew. Graphic by RealFoodTraveler.com.

Hungry for more? See what it’s like to visit Patisserie Vanessa in New York.

La Madelein Recipe from Pâtisserie Vanessa

Here’s the recipe for the Madeleines that Vanessa’s grandmère made for holidays in Cassis, a small town outside Marseille where Vanessa visited during her childhood and learned to bake the treat. She still uses her grandmother’s Madeleine molds, but you can buy them online. Vanessa’s tip: Try a different type of extract of your liking such as lemon or vanilla.

Makes 50-60 depending on the size of the pan. The recipe can be cut in half or in thirds for smaller quantities.

Ingredients:
1 1/2 cup butter
1 1/2 cup sugar
5 1/4 cup flour
4 1/2 tsp baking powder
1/2 tsp salt
5 tsp. orange extract

Instructions:
Batter:
1. Melt butter and put to the side (ideally, use small pot over medium heat, or alternatively, microwave).
2. Whisk eggs and slowly incorporate the sugar until ribbon stage (thick, foam-like texture). This will require the mixer on high speed.
3. On low speed, slowly add the dry ingredients until fully incorporated.
4. On low speed, slowly add the melted butter – should be at room temperature – until fully incorporated.
5. On low speed, slowly add the orange blossom.
6. Store in container or wrapped bowl, in the fridge for at least four hours before baking.

Baking:
1. Preheat oven at 390F and no less to ensure thermal shock – the secret to get the “bump”.
2. Slightly butter the mold with a brush.
3. Pipe madeleines in the mold, about a third of cavity.
4. Put in oven right away and quickly close back the oven (avoid losing initial temperature).
5. Reduce temperature to 355F and bake for 8 min. Madeleines should have raised to have a “bump” and be perfectly golden, particularly the edges.
6. Allow to cool a little in pans for a few minutes, then gently unmold

Vanessa’s tip: You may serve the madelines warm and dust with powder sugar. Bon appétit!

-Story and photos by Irvina Lew, Europe Editor, Real Food Traveler

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