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Madeleines are charming little shell shaped sponge cakes that are, as Marcel Proust pointed out decades ago, the essence of French Afternoon Tea. You must invest in a Madeleine pan to bake these little marvels, but this small expenditure will be well worth it, as you can spend the rest of your life baking Madeleines. You can bake pumpkin Madeleines in the autumn and cherry Madeleines in early summer, but here we offer the traditional golden Madeleines adapted from a recipe by Michelin starred Chef Daniel Boulud. For convenience, you can make the batter the day before your French Afternoon Tea and bake the Madeleines just before your guests arrive.

Recipe included in: A World of Tea Parties, A French Afternoon Tea