Madeleines

sistercooper · Joined: 28 Jun 2008 Posts: 9 Location: Australia

Has anyone got a great recipe for Madeleines? I am interested in baking them and have the correct silicon moulds.

madameshawshank · Posted: Sun Aug 17, 2008 10:56 am Post subject:

hi there sistercooper...

how about this..my madeleine pan is on the kitchen bench..planning to make a batch in the morn to take to weekly sewing (fine linen cross stitch and quilting) session with the dames...The Countesses of the Hawkesbury as I named us Smile

http://www.epicurious.com/recipes/food/views/MADELEINES-102893

1 stick = 1/2 a cup
1 stick = 120g
1 stick = 120ml
1 stick = 4 ounces

the reviews are interesting...reading the variations people make to recipes..

do let us know how they taste!

welcome to C&Z!
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"I've never accepted the external appearance of things as the whole truth. The world is much more elaborate than the nerves of our eye can tell us." - James Gleeson

Barbara · Posted: Mon Aug 18, 2008 12:12 am Post subject:

Of all the madeleines I've made, I like this Susan Loomis recipe. I had her permission to post it.

http://www.winosandfoodies.com/2006/11/post.html
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Barbara

sistercooper · Joined: 28 Jun 2008 Posts: 9 Location: Australia

Thanks Madameshawshank and Barbara, I look forward to trying these; I hope they cook alright in the silicon moulds; will let you know.

KYHeirloomer · Joined: 21 Aug 2007 Posts: 552 Location: Central Kentucky

>will let you know<

Please do. Not that I think the recipes are bad. But I hear such mixed reivews about silicone bakeware, I'm curious how something as thin as madeleines works out.

gingerpale · Joined: 23 Jan 2006 Posts: 1324

Please take a look at this:
http://technicolorkitcheninenglish.blogspot.com/2007/12/lime-honey-madeleines.html

note the pans -- 2 different scallop shapes. Is the top pan more traditional? The bottom pan also looks about twice as deep as the top one.

I've read that non-stick pans (dark surface) make the little cakes too brown, aluminum keeps them lightly golden. (I have no experience with either.)
The only thing I've ever tried baking in silicone was financiers--very successful, but that's a *completely* different sort of dough/batter/finished product.

Barbara · Posted: Tue Aug 19, 2008 12:15 am Post subject:

Since I made my original madeleines in non stick patty pans I have purchased a silicone madeleine pan. I'm really happy with it apart from the size. The madeleines are smaller than I'd like.
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Barbara

sistercooper · Joined: 28 Jun 2008 Posts: 9 Location: Australia

I thought I had the silicon moulds but they are on order and have not arrived yet. Thanks for all your suggestions and links. It is all very interesting; I will see where I can buy the metal pans here. have very successfully made Canelles in the silicon molds so will see what I can getin the way of madeleine molds.

dory · Joined: 11 Nov 2007 Posts: 235 Location: Madison, WI

How are people getting/keeping their silicon molds and pans clean? I thought they were really cute at first, but over time they seem to absorb oil and develop a greasy film I can't get rid of. I have pretty much stopped using anything made of silicon except spatulas.

Dory

Amy Jemima · Joined: 03 Jan 2009 Posts: 5 Location: Sarasota, FL

I have a non stick pan, and have never had any problems with them over browning. The recipe I use comes out of an old Southern Living cookbook (1995, if I remember correctly). It is an easy basic recipe that I can alter, mainly by adding dried lavender flowers.
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Amy J ~ www.ArtichokesandLemonade.com