Madeleines de Commercy
The famous little Lorraine shell-shaped cake, soft, domed, and flavored with butter and lemon. The emblematic sweet of Commercy, perfect with coffee or herbal tea.
The famous little Lorraine shell-shaped cake, soft, domed, and flavored with butter and lemon. The emblematic sweet of Commercy, perfect with coffee or herbal tea.
If you pass through Lorraine, don't forget Commercy and its madeleines! These little shell-shaped cakes are the pride of the town, and the vendors still sell them to you in their round boxes. We beat the eggs with sugar until the mixture whitens, then fold in the flour and melted butter, a lemon zest, and bake in fluted molds. It is a childhood and homeland sweet — modest, but it makes you love Lorraine in a single bite.
- •Fresh eggs — three (structure and softness)
- •Sugar — one bowl (sweetness)
- •Wheat flour — one bowl (base)
- •Melted butter — a good piece (richness and tenderness)
- •Lemon zest — from one fruit (flavor)
Madeleines de Commercy
The famous little Lorraine shell-shaped cake, soft, domed, and flavored with butter and lemon. The emblematic sweet of Commercy, perfect with coffee or herbal tea.
Why this dish? The madeleine was born in Commercy, Lorraine, Ferry's province. A small shell-shaped cake, golden and domed, it was the quintessential regional treat, offered to visitors and at teatime. A sweet from his homeland that the minister could enjoy even in Paris.
If you pass through Lorraine, don't forget Commercy and its madeleines! These little shell-shaped cakes are the pride of the town, and the vendors still sell them to you in their round boxes. We beat the eggs with sugar until the mixture whitens, then fold in the flour and melted butter, a lemon zest, and bake in fluted molds. It is a childhood and homeland sweet — modest, but it makes you love Lorraine in a single bite.
Ingredients (period version)
- Fresh eggs — three (structure and softness)
- Sugar — one bowl (sweetness)
- Wheat flour — one bowl (base)
- Melted butter — a good piece (richness and tenderness)
- Lemon zest — from one fruit (flavor)
Ingredients
- Eggs — 3 (structure and softness)
- Sugar — 120 g (sweetness)
- Flour — 150 g (base)
- Baking powder — 1/2 packet (characteristic bump)
- Melted butter — 120 g (richness and tenderness)
- Zest of one lemon — 1 lemon (flavor)
Method
- Whisk the eggs with the sugar until the mixture whitens and doubles in volume.
- Fold in the sifted flour (and baking powder), then the lemon zest.
- Add the warm melted butter and mix gently.
- Let the batter rest in the refrigerator for 1 hour (key to the bump).
- Fill buttered madeleine molds three-quarters full and bake at 210 °C (410 °F) for 4 minutes, then 180 °C (350 °F) for 6 to 8 minutes, until the lovely golden bump appears.
How it was made : Madeleines de Commercy became known in the 18th century and, by the 19th, were a commercial specialty sold in oval wooden boxes at the train station. They were baked in scallop-shell-shaped molds, with butter, eggs, sugar, and flour — a recipe that has remained almost unchanged.
The contemporary twist : Insert a heart of mirabelle plum jam in the center of each madeleine for a 100% Lorraine twist.
Jules Ferry · Charactorium