I embellished this Lemon Poppy Seed Madeleine with Lemon Curd recipe with lemon, poppy seeds, and sweet, silken lemon curd.
Oh, Madeleine, your reputation precedes you. Exalted by writers and poets, baked by legends and served to Kings and Queens for centuries. No true Francophil’s repertoire would be complete without a sampling or two of these lightly scented, delicately sweet, petit gateaux (little cakes). With such an air of prestige, one could be fooled into believing that the baking of Madeleine should be left to the accomplished pastry chef or baker. On the contrary! Madeleine ingredients are common household staples that you probably already have in your pantry and refrigerator and are generally quick and easy to prepare.
There are a few tricks to the Madeleine that I would counsel you on. First, you must use a Madeleine tin. The most prominent feature of these dainty cakes is their scalloped, shell-shaped exterior. Second, be sure that all of your ingredients are at room temperature to ensure proper emulsification and batter consistency. Third, watch your Madeleine closely during the cooking process. They cook quickly and can easily go from the desired, crisp, lightly browned edge to burnt and hard. If you follow these basic guidelines, making Madeleine should be a “piece of cake”.
Madeleine are delicious in a variety of flavors but the classic has just a hint of lemon. In this Lemon Poppy Seed Madeleine with Lemon Curd recipe I embellish the classic by using more than the traditional amount of lemon, a smidgen of poppy seeds, a slightly denser texture and an accompaniment of sweet, silken lemon curd.
Both the Madeleine and Lemon curd are wonderful on there own but the combination of the two is outstanding. This pairing is elegant without being fussy, traditional without being out-dated and decadent while remaining simplistic.
Who knew whipping up a batch of time-honored luxury was so easy?Print