I used to make the madeleines based on the recipe in The Gourmet Cookbook; they turned out very well. Recently I have been using Dorie Greenspan's recipe and chilling the batter before baking to get the hump on the madeleines. So far I have only made the traditional version with grated lemon zest and vanilla. In the future I will experiment with some other flavors.
Unlike Proust, madeleine doesn't bring back childhood memories for me. Instead, I am reminded of the warm mini-madeleines that I had as petit four at Daniel Boulud's eponymous restaurant in New York.
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