A traditional sweet from France Madeleines

I have been wanting to bake madeleine but I wasn’t able to lay my hands on a madeleine pan. When I finally managed to lay my hands on the pan, I tried baking a batch and it was a breeze. My mom totally loved it and my brother kept popping 1 after another in his mouth; despite protesting by saying that I’m trying to give kuih bahulu a fancy name by calling it madeleine! LOL. Yes,  I do realize that madeline do resembles the traditional bahulu but it is not really the same. The traditional Bahulu uses quite a lot of sugar and eggs and most recipes does not contain butter,  wherelse madeleine has quite an amount of butter, thus it taste really rich.

 

Anyways, I used Donna Hay’s recipe and the recipe is a keeper. My mom is already bugging me to make more! In fact, I dare say that it’s way softer and more spongy than Delifrance’s madeleine. Do try it! Btw, the silicone pan was worth the investment. It was a  and dream using it. The madeleine came off so easily.