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Madeleines' subtle flavor stirs taste buds

Published Tuesday, July 01, 2008

Even the smallest and simplest pastry can elicit great enjoyment. The proof is the madeleine, a small sponge cake made with melted butter, flour, sugar and eggs. Baking in oval, grooved moulds forms the shell-like appearance with a puffed center. This shape resembles the shell of scallops or Coquille St. Jacques. The origin of madeleines dates back well before Proust wrote about them in the early 1900s, but their exact origin is disputed. Some sources say Jean Avice, the pastry chef for Prince Talleyrand in the 19th century, developed madeleines. Others attribute them to ...

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