Brooklyn Farmhouse about jasmine madeleines. My newest baking
I did not use the recipe on Brooklyn Farmhouse; instead, I used the recipe that first inspired me to buy the madeleine pan--Julia Child's Madeleines de Commercy, the madeleines with the hump on the back (found here). I've made this recipe a couple of times now and it has always been wonderful--crispy on the outside with a soft inside. I increased the vanilla in Julia's recipe to 1 tsp, added 1/2 tsp jasmine extract, and omitted the lemon juice, but otherwise made the recipe exactly as described.
They were delicious and smelled terrific! Julia's wonderful recipe is accentuated with a note of jasmine on your tongue after you swallow. These madeleines are a touch of East meets a traditional French dessert.
By the way, happy March! Hopefully winter will be over soon. I went for a walk around my neighborhood yesterday and saw daffodils were beginning to sprout even though it is still really cold. I even saw one in bloom. What better way to celebrate March then by being inspired in the kitchen by flowers!