The
Doristas are
dévotées of Dorie Greenspan, and
Dorie has a couple of blogger groups, namely French Fridays with Dorie, and
Tuesdays with Dorie. (Quite a few of the Doristas are in mourning, as last week was the final week for French Fridays with Dorie. But their friendships will last forever…)
Each
week, the bloggers in these groups are given their marching orders: the recipe
they are all supposed to make.
I follow
(not really stalking, is it?) several of the Doristas, and am always fascinated
to read and see how the results of a single recipe differ from one maker to another.
For
example, for the Veal Marengo one week, I saw versions that used lamb, beef,
chicken, and – surprise! – veal.
There
were a variety of reasons for the alternate choices – unavailability, political
reasons, and family preferences. It’s a lot of fun to see how each Dorista
treats a recipe.
This
week, I chose to make the recipe that they all made – lemon madeleines. I was
fascinated was everyone’s results, and enjoyed their commentary. They are requested
(by Dorie) not to print the recipe but, if it has been published, they will
often include a link.
I made
the recipe as written (unglazed and dusted with confectioner’s sugar) and, as
always, ask myself, “What will I do differently next time?” I’m not
saying that Dorie’s
isn’t perfect, but I would make a few changes: more lemon zest and less salt.
I used
exactly the prescribed amount of
fleur de sel (from my copious
collection of salts) for my first batch, and it overwhelmed the lemon and butter – the
flavors that I love so much in a madeleine. And I always want more lemon…
And then
it occurred to me: this is exactly what many of the Doristas do on a weekly
basis. They take the master recipe and then twist and turn it to make it their
own.
They
switch out ingredients based on preference or availability, they use personal
methods (stand mixer versus whisk), and they garnish differently to add their
personal visual mark.
So today,
I join those creative Doristas and bring you my version of Dorie’s Lemon
Madeleines.
~ David
Almost
Dorie’s Lemon Madeleines
90 grams
all-purpose flour
1
teaspoon baking powder
pinch of
fleur de sel
67 grams
sugar
finely
grated zest of 2 lemons
2 large
eggs, at room temperature
1
tablespoon honey
1
teaspoon pure vanilla extract
8
tablespoons unsalted butter, melted and still warm
2
tablespoons whole milk
confectioners’ sugar, for dusting
Whisk
together the flour, baking powder and salt in a small bowl; set aside.
Working
in the large bowl of a stand mixer, rub the sugar and lemon zest together with
your fingertips until the sugar is moist and fragrant. Add the eggs and, using
the whisk attachment, beat at high until the sugar and eggs are slightly thick
and pale. Beat in the honey and vanilla.
Gently
fold in the dry ingredients, stopping when all dry ingredients have been
moistened. Fold in the melted butter and then the milk. Press a piece of wax
paper against the surface of the batter and chill for at least 1 hour.
Using
baking spray, coat the molds of two 12-shell madeleine pans. Divide the batter
among the molds, filling them no more than two-thirds full. Refrigerate filled
pans for 1 hour longer.
Preheat
the oven to 400°F.
Place the
madeleines in the oven and bake for 11 minutes, or until the cakes are golden
and the big bumps on their tops spring back when touched. Remove the pan from
the oven and immediately turn out madeleines onto a cooling rack and allow them
to cool to room temperature. (Use a small silicone spatula to remove any
madeleines that might have stuck to the pan.)
Dust
cooled madeleines with confectioners’ sugar just before serving.
Makes 24.
Provence WineZine
May 30, 2015 at 2:20 pmThese are luring me in…I love a good Madeleine and these look like they are delicious! Maybe, in the future,there will be Davidists?
Cocoa & Lavender
May 30, 2015 at 3:54 pmIt's doubtful, Susan, but it's a nice idea! Glad you like the madeleine post – maybe we soho und make some together!
John | heneedsfood
May 30, 2015 at 11:32 pmYour quantity of lemon zest sounds perfect, David. I adore the taste and aroma of lemon through cakes. I swear, these would barely last an hour in my household!
Cocoa & Lavender
May 31, 2015 at 1:10 amMe, too, John! And little cookies like this are my favorites. Simple. Elegant.
Anonymous
May 31, 2015 at 12:19 pmBeautiful! And I want that spoon!
Cocoa & Lavender
June 1, 2015 at 1:31 pmThanks, Mimi! I wish Anthropologie still made those spoons – lots of people want them!
Sippity Sup
May 31, 2015 at 9:17 pmYou've awakened my 'madeleine tooth'. I didn't I even had such a thing. GREG
Cocoa & Lavender
June 1, 2015 at 1:53 pmGreg – I love new medical terms like, "Madeleine tooth."
Cheri Savory Spoon
June 1, 2015 at 12:25 amHi David, l love madeleines, you are so brave to turn your oven on this time of year. These look delicious. Hope all is well.
Cocoa & Lavender
June 1, 2015 at 1:55 pmCheri – I am not sure if I am crazy or brave, but I do bake all summer long! Thank goodness for our solar panels so I can keep the AC on!
Create Amazing Meals
June 1, 2015 at 3:56 amI love your tribute to the Doristas! You really get us! It will be interesting to see what everyone takes on now that we've finished AMFT -Thanks for cheering us on!
xoxo
Cocoa & Lavender
June 1, 2015 at 1:56 pmIt will be fun to see what's next for you, Susan! I am sure you will find something womderful!
Nana
June 1, 2015 at 11:29 amWonderful story about our little group of Doristas, thank you.
We have had a great journey, cooking and meeting new friends.
Love your madeleines, they look scrumptious.
Cocoa & Lavender
June 1, 2015 at 5:07 pmThank you, Nana! I am so pleased you enjoyed the post. I have enjoyed watching your journey from the sidelines!
Cakelaw
June 1, 2015 at 11:42 amGreat post – loved reading about your own journey with the Doristas.
Cocoa & Lavender
June 1, 2015 at 5:16 pmThanks, Gaye! I am so glad you stopped by!
Mary Hirsch
June 1, 2015 at 1:35 pmThank you, David, for this lovely post about Dorie and the Doristas. As you wrote so eloquently, it has been a long and wonderful journey with friendships made, both virtually and in reality. All of us at FFWD have been truly surprised by this bonding. I know your blog through Susan Lester, read it often and, today, finally subscribed. You have been blogging exactly one year longer than I have so, in a small way, we have bonded already. Again, merci mille fois for your tribute.
Cocoa & Lavender
June 1, 2015 at 5:22 pmThank you so much, Mary – both for your kind comment and for subscribing! I, too, have known you and your work through Susan, and look forward to finding our own friendship! Have a wonderful week!
Dorie
June 1, 2015 at 1:53 pmSo lovely. And I'm so glad that you tinkered with the recipe. It makes me very happy when someone takes one of my recipes and makes it his own. It's why I add "Playing Around" and "Bonne Idée" sections to my recipe – I want everyone to make the recipes the way they like them most. Happy you did just that.
Cocoa & Lavender
June 1, 2015 at 5:26 pmDorie – I am truly honored that you read my post, and thank you for your incredibly gracious reply. While not an official Dorista, I have enjoyed your blog and cookbooks for many years. I hope that someday I have the pleasure of meeting you in person so that I can say those words to you. Take care, many additional thanks for sharing your warm personality and culinary talents with all of us!
Unknown
June 1, 2015 at 1:53 pmI love Madeleines and like you I prefer them lemony and buttery. It's interesting though, I thought madeleines were made without baking powder and it was all the whipping and chilling the dough that caused them to rise.
Now, I want madeleienes, there's nothing quite like a warm, lemony Madeleine.
Cocoa & Lavender
June 1, 2015 at 5:28 pmThe good news about Madeleines, Nazneen, is they fit into your vegetarian diet! Have a great week!
Kathy
June 1, 2015 at 9:14 pmSuch a wonderful post, David! When I saw it on FB, I was thrilled, and couldn’t wait to come by, and read it. Our FFWD group has been an amazing experience and journey. We have made so many friends along the way…I’m glad one of them is you!
Your Madeleines look absolutely perfect! There can never be too much lemon! Thank you for a lovely tribute!
Cocoa & Lavender
June 4, 2015 at 2:22 pmThanks, Kathy! It has been so much fun following you all, and making some of the recipes side by side.
Welcome to our crazy blessed life
June 2, 2015 at 3:17 amWhat a fun post! I loved these lemony bites of deliciousness! 🙂 Love that you have followed the Doristas!
Cocoa & Lavender
June 4, 2015 at 2:22 pmKaren – now I am hoping the Doristas continue is some way or another, although I will still see their other posts! Thanks for stopping by!
Colette (Coco)
June 2, 2015 at 6:27 pmOh, madeleines. You know, we're taking a road trip this w/end and these li'l sweethearts would be a perfect treat to take along for the ride! Thanks, D. xo
Cocoa & Lavender
June 4, 2015 at 2:23 pmThey are, indeed, perfect for a road trip, Colette!
I Wilkerson
June 4, 2015 at 4:43 pmChanging a recipe to suit your tastes–absolutely one (of many) great reasons to cook for yourself! I too have "stalked" a couple of Doristas, drooling the whole time! Love your madeleines!
Cocoa & Lavender
June 5, 2015 at 2:32 pmThanks, Inger! It's nice to meet you – and I just enjoyed a nice visit on your website.
Liz (Good Things)
June 5, 2015 at 11:36 pmSnap, I'm baking my third batch right now… mine are passionfruit, recipe coming soon. Love yours! Wish you lived closer xx
Cocoa & Lavender
June 7, 2015 at 2:10 pmJust saw your post come in this morning – must be madeleine season! Great minds, Liz, great minds!
Valentina
June 6, 2015 at 9:09 pmWow, David, these are gorgeous. What a pretty golden brown they are fresh out of the oven. I also love seeing how one recipe turns out made by many different hands. Always interesting.
Cocoa & Lavender
June 7, 2015 at 2:11 pmThanks, Valentina! Yes, the golden-brown color is so pretty! And they tasted as good, too! 🙂