I love french supermarkets, in fact I love any new, foreign supermarket. Snooping around all the local produce and all the new brands, seeing what is to offer. When we lived in Geneva, we used to occasionally pop over the boarder into France to do our food shop. We didn’t do this too often as my fiancé hates food shopping (and the Swiss wouldn’t let me drive so he had to come), but if we wanted to buy more than a couple of boxes of beers then it would be worth the trip (for him!). Whenever we would pop into Carrefour, he would always pick up a bag of madeleines, the kind where you have a huge pack of about 50, each individually wrapped. They have a sell by date of about 6 months and one would expect them to last at least half that time . Well they never saw the end of a week in our home!
Cold Storage, our new local supermarket, do stock both Carrefour and Casino produce for the french expats and francophiles of Singapore. But until they start stocking his favourite little cakes it looks like I’m going to be pulling out my madeleine tray and switching on the oven. For my recipe I turn to Michel Roux Jr. He has a great madeleine recipe that is easy to follow in 3 simple steps. And his wine pairing suggestion? Prosecco. Do you need further tempting to give this one a try and pop open a bottle of fizz? Unfortunately it was 11am when I made these and I was home alone so some suspicions would have been raised should I have opted for the bubbles rather than a mug of coffee to go with my share.
The first batch I made looked a tad on the golden side and a little crisper than desired. I decided to turn down my oven a tad, it is the first time I have baked cakes since we moved here so I am still getting used to where the hot spots are and what temperature works best. It also doesn’t help that the temperature dial shows 160 degrees at 5 o’clock and 180 degrees at 7 o’clock, I don’t trust that anything in between these two is very accurate as the spacing is too big compared to the others. Anyway, back to madeleines. The second batch turned out much better. I had enough mixture to pour a little more into each cup leaving just a couple of millimeters space at the top.