French novelist, best known for his 3000 page masterpiece
À la recherche du temps perdu
(Remembrance of Things Past or In Search of Lost Time)
A pseudo-autobiographical novel
told mostly in a stream-of-consciousness style.
Born in the first year of the Third Republic, the young Marcel, like his narrator, was a delicate child from a bourgeois family. He was active in Parisian high society during the 80s and 90s, welcomed in the most fashionable and exclusive salons of his day. However, his position there was also one of an outsider, due to his Jewishness and homosexuality. Towards the end of 1890s Proust began to withdraw more and more from society, and although he was never entirely reclusive, as is sometimes made out, he lapsed more completely into his lifelong tendency to sleep during the day and work at night. He was also plagued with severe asthma, which had troubled him intermittently since childhood, and a terror of his own death, especially in case it should come before his novel had been completed. The first volume, after some difficulty finding a publisher, came out in 1913, and Proust continued to work with an almost inhuman dedication on his masterpiece right up until his death in 1922, at the age of 51.
Today he is widely recognized as one of the greatest authors of the 20th Century, and À la recherche du temps perdu as one of the most dazzling and significant works of literature to be written in modern
Published in seven volumes, the novel contains 3,031 pages and 1,267,069 words (9,609,000 characters). I’ve decided to add this to my 2020 reading. About 15 pages a day or so when I can. There are others reading it as well and I decided to join in. Proust has always intimidated me so I wanted to give it a try. So far I do love the language of it. I don’t think I’ve ever read such long sentences in my life! I found the editions pictured at our local used bookstore and just need to acquire the next three books.
I also ordered a Madeleine tray.
Marcel Proust delivered in Search of Lost Time a brilliant analysis on time, through the famous “Madeleine” (a french cookie)
The Proustian Madeleine crystallizes the theory of memory: As a child, Marcel’s aunt gave small madeleines dipped in tea. Adult, Proust realizes that the act of eating a madeleine, as an adult, resurrected the context of his childhood.
Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.
A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest for a pronounced lemony taste.
Madeleines
Madeleines are shell-shaped, soft and moist mini cakes with lightly-crisped edges.
Serves: 3 dozen • Active Time: 35 mins • Total Time: 45 mins •
Step 1: Preparing Your Pan
madeleine pan
Method
To make traditionally shaped madeleines, you need to have a madeleine pan.
Step 2: Preparing Your Mise en Place
8 oz unsalted butter (room temperature)
8 oz sugar
1 tsp vanilla
1 tsp lemon zest
8 oz all-purpose flour*
2 tsp baking powder
pinch of salt
4 large eggs
Method
To prepare your mise en place, measure out the butter. Make sure it has come to room
temperature and it is soft.
Measure out the sugar, vanilla and lemon zest. Measure out the flour, baking powder and
salt and sift together.
Gather the eggs and set aside.
Preheat your oven to 350° F (175° C).
Step 3: Starting the Batter Method
Place the butter into the bowl of a stand mixer. Using the paddle attachment, cream the
butter on medium speed. Add the sugar, vanilla and lemon zest while mixing. Scrape the
bowl down to make sure everything is evenly combined.
Step 4: Adding the Eggs and Flour Method
Add two of the eggs and mix until fully incorporated. Turn the speed down to slow and
add half of the our. Once it is combined, add the remaining eggs and blend again. Finally,
add the last of the our and mix just until fully combined.
Step 5: Preparing the Batter for Piping Method
Using a rubber spatula, remove the excess batter from the paddle. Scrape the sides of the
bowl down and give the batter one last gentle mix.
Place a large, round tip (804 or 805) into a pastry bag and lock. Fill the bag with the batter
and close.
Step 6: Piping the Batter Method
If the madeleine pan is not non-stick, make sure to grease and lightly our the pan prior
to piping.
Pipe the batter into each mould, lling it only about two-thirds full. Alternatively, you
could use a spoon to ll the moulds.
Step 7: Baking the Madeleines Method
Bake the madeleines for approximately 8 to 10 minutes or until the top is humped and
lightly golden. The hump on the back of a madeleine is very characteristic of these little
cakes.
Step 8: Removing the Madeleines Method
Once the madeleines come out of the oven, let sit for a minute or so before popping out
of the moulds. If they cool in the moulds, they will continue to bake from the heat of the
pan and become dry.
Step 9: Cooling & Serving Method
Allow the madeleines to cool slightly on a cooling rack. Madeleines are best served fresh
and warm.
Step 10: Dusting with Icing Sugar (optional) Method
If desired, the madeleines can be dusted with a bit of icing sugar. Let them cool
completely before doing this.
Chef’s Notes
by Kimberley Slobodian •
*For a slightly nutty avor, substitute 3 ounces of the our with nely ground almonds or hazelnuts.
Madeleines are best eaten fresh and even more delicious when served slightly warm, so you don’t need to wait for them to cool
completely.
The batter can stored in the fridge for up to 4 days, so you can have fresh madeleines at any time during the week.
