Have you ever seen a more delicate sweet than a madeleine? I love everything about them, but especially the cute shell shape. If I want to be truly honest with you this is the only reason I bake them. The shell form. It always makes me feel like I should start setting the table for an afternoon tea with the ladies, dressing up nicely, wearing hat. On the other hand, and it is quite contorversial since they are orginated in France so afternoon tea just would not fit them, more like a cup of strong coffee in a Bistro. And if I think about it I am more like the Bistro type of gal rather than a real lady, but I have to admit, I do like hats.
So because I have an unexplainable thing for shells, I have to bake them from time to time. And I am always full of excitment like a child during the preparation, usually whispering a song while making the batter. This is definitely one of those sweet pastries that gives joy from the beginning to the end. If you have never eaten one in your life my dear Reader, then this is the time. Enjoy the featherlight pastry with a coffee or a milk as in my case and you will not regret it.
1 Tbsp unsweetend cocoa powder
½ tsp baking powder
100g melted butter
1 egg yolk
100g caster sugar
100g fresh strawberries
Preheat oven to 200C. Whisk eggs and sugar in an electric mixer on high speed until triple in volume, about 5 min. Sift flour and cocoa and add baking powder. Add flour mixture to eggs and continue beating. Pour the melted butter to the cream and beat for another 2 minutes. Fold in the thinly cut strawberries and spoon the batter into moulds of lightly greased madeleine tray, filling each by two thirds. Bake until cakes spring back when lightly pressed (8-10minutes). Cool on a wire rack.