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Translators without Borders Cookbook

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Madeleines (in French)

June 7, 2016 by Sophie Llewellyn Smith Leave a Comment

I lost my Mum when I was a wee child (4 years old my father tells me), She left me a recipe book in which I found a recipe for Madeleines when I started being interested in baking cakes in my teens. I really love that recipe, and it is sooo much more than Proustian, it is something I want to hang on to all my life and pass on of course. This is why I have kept it in the original French. I hope you enjoy making madeleines with your children – and of course eating them with friends (or on your own for that matter). All the best, Isabelle

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Madeleines
Madeleines
Print Recipe
  • CourseCakes and bakes
Servings
24 madeleines
Cook Time
10 minutes
Servings
24 madeleines
Cook Time
10 minutes
Madeleines
Madeleines
Print Recipe
  • CourseCakes and bakes
Servings
24 madeleines
Cook Time
10 minutes
Servings
24 madeleines
Cook Time
10 minutes
Ingredients
  • 150 g farine une autre farine que le blé peut être utilisée)
  • 125 g beurre ou autre matière grasse
  • 1 noix beurre
  • 150 g sucre
  • 2 gros oeufs
  • 1 cuillérée à café rase levure en poudre ou de levain dilué dans un peu d’eau
  • zeste de citron râpé
  • 1 pincée sel
Servings: madeleines
Instructions
  1. Préparez le four, grille à mi-hauteur, thermostat chaud, allure de préchauffage ou de cuisson.
  2. Travaillez énergiquement ensemble sucre et oeufs jusqu’à ce que le mélange blanchisse et que vous ayez obtenu la consistance d’une « crème ».
  3. Incorporez avec vigueur farine, levure, beurre ou matière grasse ramollie, zeste de citron, sel.
  4. Beurrez les moules à madeleines. Déposez une noix de pâte dans chacun. Dès que le four est à température voulue, enfournez. Passez votre four à l’allure de cuisson. Faites cuire 10 minutes.
  5. Démoulez assez rapidement. Dégustez sans attendre !!!
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Contributor

Isabelle Rouault-Röhlich
Translator and interpreter of English-French, Spanish-French, Italian-French

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

Cuisines

American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

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Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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