I helped make Madeleines, a French pastry dish, this past weekend in an attempt to pursue more French cuisine as well as drool over my very, very hopeful someday trip to France. In addition to my newfound love of French food, I also happen to love mini food items. This partially stems from the fact that I do not feel as bad indulging in decadent desserts and savory treats as long as they are in mini form (i.e. mini cookies, mini quiches and mini cakes) and as long as I do not eat too many of them because that in fact would totally negate the purpose!
For those unfamiliar with Madeleines, they are a petite sponge-y cake with a distinct shell shape. Traditional recipes includes nuts and lemon; however, for this past weekend’s purposes, we decided to go the non-traditional route (of course) and tried two different types: Gruyere & Parmesan (savory) and Kahlua-Chocolate Chip (sweet).
Although I did not include pictures of the Kahlua-Chocolate Chip Madeleines, they did not look that different than the savory Madeleines we baked pictured here. I liked these recipes; however, we had a bit of trouble converting the metric system and translating the cookbook (did I mention the entire cookbook is in French?). But, I enjoyed the learning process and will look forward to make small additions in the future to make these versatile pastry dishes just that much better!