Madeleines with Raspberry and Lemon Curd: Swann's Way
She sent for one of those squat, plump little cakes called "petites Madeleines," which look as though they had been moulded in the fluted valve of a scallop shell.
Marcel Proust's most famous work may be one of the few to have an entire chapter inspired by a cookie, even if it is one so delicious and decadent as the Madeleine. These spongey, buttery treats are easy to whip up but they do take a while for the batter to set, which will give you time to find the specially shaped tray. I'm sure Marcel didn't consider the extra effort these need when digging into some prose, and pastries. I spruced them up a little by adding raspberries and lemon curd, from a recipe by Rachel Khoo's The Little Paris Kitchen.
Makes: 12 cookies
Bake Time: 11 minutes
Total Time: 4 hours - overnight
For the Lemon Curd:1 lemon, zest and juice
Pinch of salt
3 tablespoons butter
3 tablespoons sugar
2 egg yolks
For the Madeleines:
2/3 cup sugar
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1 lemon, zest
1 1/2 tablespoons honey
1/4 cup milk
3/4 cup butter, melted and cooled
1 pint raspberries
Confectioners' sugar, to decorate
2. Quickly beat the two egg yolks, and add to the butter mixture. Return to the heat while whisking continuously, until the mixture thickens and releases a bubble or two.
3. Once the curd has thickened, remove from the heat and pass through a sieve into a bowl. Cover with plastic wrap directly on the surface of the curd, and allow to cool completely.
4. Beat the eggs and sugar in a stand mixer or with hand mixers until soft peaks form. In a separate bowl, mix the flour, baking powder, and lemon zest together.
5. Combine together the honey, milk, and melted butter, and then add the egg mixture. Carefully fold the flour into the egg mixture. Cover and leave to rest in the fridge for a few hours, or over night.
6. Preheat the oven to 375 F. Grease a madeleine tray or mini muffin tin.
9. Pop onto a wire rack and let cool. Meanwhile, place the lemon curd in a piping bag with a slim nozzle, and squeeze a teaspoon of lemon curd into the center of each raspberry. Dust with confectioners' sugar, and enjoy!