Proust Cooking Show Script

Begin with camera in an extreme close-up on one Madeleine

Camera switches to kitchen were Libby stands behind a counter full of ingredients and cooking utensils

Hello everyone! Today I am going to show you how to make Madeleines. Madeleines are type of mini sponge cake that originated in France in the 19^th century and “look as though they had been moulded in the fluted valve of a scallop shell”. Today, Madeleines are still a classic French treat that is now sold around the world.

Screen switches to list of ingredients

Voiceover:

For this recipe, you will need:

2 eggs

3/4 teaspoon vanilla extract 


1/8 teaspoon salt 


1/3 cup white sugar 


1/2 cup all-purpose flour 


1 tablespoon lemon zest 


1/4 cup butter 


1/3 cup granulated sugar

Camera switches back to view of Libby in kitchen – eye-level shot

Before you start, make sure to preheat the oven to 375 degrees F.

Libby walks over to oven and twists nob. Then she walks back to the counter.

Ok! The first step is to grease and flour the madeleine molds. To do this just rub some butter into the mold, and sprinkle a thin layer of flour over that.

Libby does this. Camera focuses on her hands and the Madeleine molds – bird’s eye view

Next beat eggs, vanilla, and lemon zest in a bowl on high with an electric mixer for 5 to 10 minutes.

Libby mixes these together. Music plays while she does this. The only the first and last few seconds are shown on camera.

Gradually add in the sugar and continue to use the mixer.

Camera zooms into the bowl to show this process.

Gently fold flour and baking soda into mixture. Do this carefully because we want to keep the fluffiness of the egg mixture. Then fold in the melted butter.

Camera remains focused on bowl.

Now that we have made our dough, we need to form the madeleines. Carefully pour the mixture into the madeleine molds.

Camera is focused on Libby’s hands while doing this.

Libby puts tray in oven and sets timer for 10 minutes.

While the madeleines are baking, I am going to tell you a little about my most recent experience eating a madeleine. The madeleine reminded me so much of my childhood. “This sensation having had on me the effect which love has of filling me with a precious essence. The sight of the little madeleine had recalled nothing to my mind before I tasted it; perhaps because I had so often seen such things in the meantime, without tasting them, on the trays in pastry-cooks' windows, that their image had dissociated itself from those Combray days to take its place among others more recent; perhaps because of those memories, so long abandoned and put out of mind, nothing now survived, everything was scattered; the shapes of things, including that of the little scallop-shell of pastry, so richly sensual under its severe, religious folds, were either obliterated or had been so long dormant as to have lost the power of expansion which would have allowed them to resume their place in my consciousness”. I hope that you all experience a similar feeling when tasting the madeleines you make today.

Timer dings in background

That would be them!

Libby goes to oven and pulls out tray of madeleines and brings the tray to the counter.

These look fantastic! Carefully take the madeleines out of the molds using a fork to help. Let these cool.

Scene dissolves into a bird’s eye image of the madeleines on a nice platter.

And now we have 24 perfect and delicious madeleines! Thank you for watching, and tune in next week to learn how to make Macarons!