עיברית בהמשך

La madeleine

La madeleine brings me back to my french personal history. It’s four a clock in the afternoon, it’s time for the “gouter” , a cup of hot choclate, tea or coffee and La madeleine. We share with friends, with family stories of the day, warm moments of intimacy around the kitchen table. We dip the madeleine in the coffee,  the madeleine softens, we then eat it with appetit, smiling. Everything is good.

The Madeleine is a traditional small cake of a sea shell.  Invented in France in the XVIII th century for the Stanislas King,  in the region of  commercy, it spread throughout France when women started selling them in woven baskets  in the Train stations of the region.

La madeleine de Proust, the french famous writer wrote sensual words about La madeleine. Enjoy …

“There were already many years that Combray, all that was not the drama and the drama of my bed, no longer existed for me, when one winter day, as I came home, my mother, seeing that I was cold, offered me to take, against my usual, a little tea. I refused at first, and I do not know why, changed my mind. She sent for one of those short and plump cakes called Petites Madeleines appear to have been molded in the grooved valve of a shell of Saint-Jacques. And soon, mechanically, oppressed by the gloomy day and the prospect of a sad day, I raised to my lips a spoonful of tea when I let soften a piece of madeleine. But at the very moment the mouthful of cake crumbs mixed touched my mouth, I started, attentive to what was extraordinary about me. An exquisite pleasure had invaded my senses, isolated, with no suggestion of its cause. It immediately made ​​ the vicissitudes of life indifferent, its disasters innocuous, its brevity illusory, in the same way that operating love, filling me with a precious essence: or rather this essence was not in me it was me. I had ceased to feel mediocre, contingent, mortal.” Marcel Proust In Search of Lost Time . From Swann’s Way , 1913.

Recipe

Ingredients

2 eggs

150 gr sugar

1 packet of vanilla sugar

1 pinch of salt

150 gr of flour

1 tsp of baking powder

125 gr of Butter

Madeleine parfum

You can add various parfum to the madeleine : Lemon zeste (to be added with the sugar before the eggs) or 2 tbsp of cacao (to be added with the flour) or Rose water (to be added to the batter before the flour) or 30gr honey (to be added to the batter before the flour) …

Preparation

  1. Wisk the eggs with the sugar, vanilla sugar, and salt until the mixture whitens. Slowly add the sifted flour with the baking powder and the butter. Mix until homogeneous.
  2. Leave to rest in the refrigerator for one hour until one night, if you have time. The madeleine will be sweller.
  3. Heat the oven to 170 degree Celcius. Use a special silicone mold in shape of madeleine. Bake for 12-15 minutes
Bon appetit

עוגיות “מדליין”

מצרכים:

2 ביצים

150 גר’ סוכר

שקית סוכר וניל

קורט מלח

150 גר’ קמח

כפית אבקת אפייה

125 גר’ חמאה בטמפרטורת החדר

גיוון: גרדת לימון (להוסיף לסוכר) /2 כפיות קקאו (להוסיף לקמח) /

כפית מי ורדים או תמצית תפוז ( להוסיף לתערובת לפני הוספת הקמח)

 הכנה:

1.להקציף ביד את הביצים ,הסוכר, סוכר הוניל והמלח עד קבלת תערובת בהירה.

   להוסיף בהדרגה את הקמח ואבקת האפיה תוך כדי ניפוי ולהוסיף את החמאה

2. לתת לתערובת “לנוח” במקרר במשך שעה (ניתן אף להשאיר במקרר לילה) לפני האפייה

    המדלנים יהיו יותר אווררים

3. לחמם את התנור מראש ל-170 מעלות. לשמן את תבנית  מדלנים ולצקת את התערובת .

     לאפות בין 12-15 דק’

About the Author stephanie harari

יוצרת, חולמת, וחוקרת. משחקת עם חומרים וטכניקות, בעלת דמיון ללא גבול. מלמדת ומשתפת בכל גילוי יצירתי. ובעיקר - נהנית.

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