Freshly baked madeleines are magic. Always a crowdpleaser, they take minutes to bake once the batter is made. I used to think that the only way to enjoy a madeleine was warm, but have since grown to appreciate how soft and buttery they remain once cool. They can easily be embellished, too. I’ve had citrussy madeleines served with lemon icing for dipping, while at Maison François in London they feature on the dessert trolley, piped with a pistachio ganache centre and dipped in a delicate white-chocolate shell. Here, I’ve put coffee grounds in the batter and recommend serving them with bowls of chocolate spread and jersey cream.
