Madeleine  

I believe everyone is familiar with this shell-shaped cake. In France, it can be seen at any time in supermarkets, bakeries and dessert shops. Traditional Madeleines are made with only eggs, flour, cream and sugar. The tall and bulging belly has become the standard configuration of Madeleine. Later it evolved into many different flavors. Especially just out

The history of the Madeleine is controversial

According to sources such as the New Oxford American Dictionary, Madeleines may have been named after a 19th-century pastry chef, Madeleine Paulmier, but other sources say Madeleine Paulmier was Louis XV's father-in-law, King of Poland, and Duke of Lorraine Stanislaus in the 18th century A female chef of Waff I, Stanislaw I popularized this cake from Lorraine to the court of Versailles and throughout France.

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There is also a saying that in 1755, the Duke of Lorraine, Stanislas Leszczyński, had a big quarrel with his chef and the pastry chef at the banquet. The pastry chef quit his job in anger and left. In desperation, he summoned all the maids and asked who could make the dessert. At this time, a maid named Madeleine remembered the little dessert that her grandmother taught her to make, mixing batter, cream and a few eggs Afterwards, this golden and melt-in-your-mouth dessert was made. Of course, the duke admired it greatly after eating the dessert, so it was named after the maid Madeleine.

On Europe Day 2006, the Madeleine cake was chosen as the dessert to represent France in the European Café campaign launched by Austria, the rotating presidency of the European Union.

If you have the opportunity to travel to France, you can try a few different Madeleines.