Thanks to my lovely sister, I now have madeleine pans.
I tested them out using Cook’s Illustrated recipe (http://www.cooksillustrated.com/recipe.asp?recipeids=1482). I made one batch of vanilla and one batch of chocolate.
The chocolate ones came out a bit better due to some human-error issues with the first batch. I felt like they were a little more dense than I would have liked, so I might try out a different recipe next time. But they did get very good reviews at book club.
Ideas to try:
Ever since I had the Rosemary Olive Oil Cakes for dessert at Osteria Mozza here is Los Angeles, I’ve been wanting to try making some olive oil cake of my own. And while I’m not a fan of Emeril, this recipe looked too good to pass up. And it was well worth it! The cake is delicious–moist, fruity, and not too sweet. And the peach rosemary syrup is ridiculous–in a wonderful way. But I think the cake would go with all kinds of fruit syrups.
Cornmeal-Olive Oil Cake with Poached Peaches in Rosemary-Honey Syrup:
