For an easy quick dessert for a Friday night dinner, I made a batch of chocolate madeleines. There’s much to love about these little cakes masquerading as cookies: buttery flavour, soft texture, enticing fresh-baked aroma. Anyone can make them, provided you have the molds.
The Pierre Hermé recipe I used comes from his Chocolate Desserts cookbook, and is one of the easiest. The batter can be made by hand (no mixer required) but does require a long rest.
My baked madeleines did not have the characteristic hump, unfortunately. But they still tasted great: buttery, with a hint of lemon and a light chocolate flavour. There was flour clinging to the ridges of the baked cakes: likely too much butter used for greasing, and/or not sufficiently tapping out the excess when flouring the tins.