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[NOTE: This discussion was split from a thread about canelés, which can be found here: http://chowhound.chow.com/topics/731123 -- The Chowhound Team].

I agree with buttertart that madeleines will be a cinch to make. I can almost make them in my sleep. One thing you will like - the batter needs to rest too, but only for 30 minutes. I can give you a recipe or refer you to a book - La Varenne Pratique, which, if I recall correctly, buttertart does not have. I have two shiny pans and two dark non-stick from W-S. They all work equally well. I have even added melted chocolate and added it to the batter; I hate to work with cocoa.

You supposedly do not need beeswax in non-stick pans. They should hold up okay in high heat. When I try it out I plan to just dump the batter into the pans with no treatment.

Darn right Pilinut, you are not abandoning ship. Retribution would be swift as you are so close to Starfleet headquarters!

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  1. You're trying to get buttertart to buy another book aren't you? Or maybe you're planning to get all of us hooked on more cookbooks, which seem, like Cynsa's tribbles, to multiply on one's shelves. (Though at $411, new, on Amazon, La Varenne Practique risks extinction.)

    So, please, do share the recipe and baking tips for the madeleines! No rush, though, as I have several bananas awaiting metamorphosis into a more delectable form. And I don't have any pans yet. I'm hoping buttertart and co. will help me with my terminal indecision on that topic. I'm going to go with the tinned steel, but there are several brands on Amazon, and I haven't decided which ones to get: are the French ones better than the ones made elsewhere? Are heavier ones better than light ones? Is it required by galactic compact that the molds be seasoned once, then never washed or scrubbed again, as is the case for the ever-loving canelé molds?

    71 Replies
    1. re: pilinut

      Who? Me? Trying to get buttertart to buy a new book ? Why would I want that? I only made the observation that she does not have it. At $411 I would not buy it; I bought mine many years ago. Do you guys ever check amazon.ca ? The book is available used for $60 there, $88 on amazon.com. Shipping is a bit more, of course.

      I like the WS non-stick dark metal Madeleine pans, but have found that you need a sheet pan underneath or the underside bakes too fast. The reason I like it is that the cakes come out very easily. I find that with the tin pans it is a bit more trouble to get them out. Whichever ones you use, you do have to butter and flour them well. I wash mine after use.

      BTW the manager at a WS store told me that she could never get Madeleine recipes to work, so I emailed her mine, taken from La Varenne Pratique.

      1. re: souschef

        I have those WS non stick madeleine pan, but mine STICKS. I too am interested in your madeleine recipe. Please

        1. re: trewq

          Even though they are non-stick you do have to butter and flour them. I find that room temperature butter is best, and you have to use your hands to do the buttering. Take off the gloves and wash your hands before doing so. Or run them under the sonic shower.

          1. re: souschef

            "Or run them under the sonic shower."
            My hands or the pan? ;)

            Why can't I butter them with the gloves on?

            1. re: trewq

              "Why can't I butter them with the gloves on?"

              You need to do it to find out why not.

      2. re: pilinut

        off-topic: when I took my old tinned madeleine pans out of storage, they were pitted - do they need to be retinned before I can bake in them?

        1. re: Cynsa

          I don't see why they would not work as is, though cleaning would be a bit more work with the pits. Is it possible to get them retinned, and if so is it cheaper than buying new molds?

          1. re: souschef

            Buy new ones, depending of the extent of the pitting. That's the issue with tinned bakeware, ptting is inevitable over time, unless great care is taken in reducing moisture, and it seems to happen regardless. Not worth retinning, unless the plaques are a family heirloom, as it's a pricy proposition.

            1. re: bushwickgirl

              too expensive to have them retinned - I can buy new for less. meanwhile, I do have the dreaded silicone molds and with a little baker's spray, they will have to do until I can budget new metal bakeware - the flexible silicone molds cannot be easily tapped to release air bubbles and I had to stir the batter once it was poured into the mold to release bubbles.

              this batch needs the powdered sugar to finish it - it's the souschef recipe with cake flour and clarified browned butter. I tasted three out of the oven - because I couldn't stop at two. delicious - my house guests get a treat today

              1. re: Cynsa

                Hey Cynsa, I'm glad it worked fine for you.

        2. re: pilinut

          Here is the madeleine recipe from La Varenne Pratique.

          Makes about 2 dozen madeleines
          125 gm flour
          1 tsp baking powder
          4 eggs
          135 gm superfine sugar
          1 tsp orange flower water or grated zest of 1 orange or lemon
          125 gm butter, melted

          Sift the flour and baking powder together. Beat the sugar and eggs to the ribbon stage. Beat in the orange flower water or zest (I sometimes just use Grand Marnier). Take a cup of the batter and WHISK it into the butter until well-combined. This is so that the butter does not sink to the bottom of the batter when added. Sift the flour into the batter in three batches, folding it in each time, adding the butter mixture with the last batch. Chill for 30 minutes (the batter, that is, not you).

          Preheat the oven to 450F. Grease the molds well with room temperature butter, then flour them. Fill each mold so that it is almost full. Bake 5 minutes, then reduce the temperature to 400F. Bake for 5-7 minutes more till golden brown, Transfer to a rack to cool. If you use dark molds place a sheet pan under.

          For chocolate madeleines melt with the butter 100gm of the very best dark chocolate you can find.

          1. re: souschef

            Have you ever used baker's joy? It's the oil/ flour spray.

            1. re: trewq

              No, I have not. The butter/flour thing works for me so I stick with it. I should ask the mods to spin off this discussion into a new thread.

              1. re: trewq

                I just made a batch of Madeleines in a plain old aluminum Madeleine pan using the WIlton Quick Release. It worked like a charm -- the madeleines released instantly even though I had slightly overfilled them. I used Dorrie's recipe from Baking From My House to Yours, and I neglected to remember to put the batter in the molds before chilling. But they taste great and have that cute little hump on the back. I am starting to feel like I am shilling for Wilton...

                1. re: roxlet

                  That will make my madeleine making much less hassle. Good to know.

              2. re: souschef

                People have told me it works well to make a paste of soft butter and flour and brush it on the medeleine molds (might be a Julia Child thing).

                1. re: Caitlin McGrath

                  This is the first I've heard of that. It probably works, but it's more work that buttering and dusting with flour.

                  Once when I did not have room temperature butter I used cold butter and it did not work so well. I used to also use a paper towel to spread the butter and found that it worked better with the fingers.

                  1. re: souschef

                    I think it was lauded as more effective (perhaps on non-nonstick pans), but I don't remember all the details of the exchange. No reason to take an extra step if what you do works well!

                    1. re: Caitlin McGrath

                      That's what I do, the butter and flour slurry. And PAM on top, belt and suspenders. It works quite well.
                      Our favo(u)rite recipe is from Marion Cunningham's Fannie Farmer Baking Book -I love that book - it's the génoise type, egg and sugar warmed with citrus rind, beaten to 3x volume, flour and butter folded in.
                      They are wonderful just baked (and my husband likes them stale so they're a staple around our house).
                      I'll try souschef's though for comparison (no LVP in the house yet, never say never).

                      1. re: buttertart

                        Speaking of La Varenne, I made an exception last night to my 'no more cookbooks' rule and ordered Anne Willan's "From My Chateau Kitchen"; she is to me what Jane Grigson is to Buttertart, though I don't have her picture on my fridge. I had been looking at the book for a while, but at $232 new there was no way. I got it used on amazon.ca for $28.

                        1. re: souschef

                          That is a beautiful book, I've lusted after it too.

                          1. re: buttertart

                            Hey Buttertart, I got "From My Chateau Kitchen" a week ago (took a long time coming). Really nice book; the recipes are more country style than haute cuisine. The first thing I intend to make is the wonderful-looking apple cake on the cover. I was thinking of you when I saw an unusual recipe, which Anne Willan says she found in an old cookbook. It's a walnut cake with breadcrumbs used instead of flour, and unusually, glazed with caramel and decorated with walnut halves. There is also a pumpkin soup with wild chestnuts. I'm glad I bought the book.

                            1. re: souschef

                              Nice-sounding recipes! Must have another look at it.

                          2. re: souschef

                            From my Chateau Kitchen is a real treasure. Fortunately I got it when it came out, which was around the time I stayed at the Chateau (and cooked in the kitchen - although not with Anne). If you're lucky, the book will stay clean enough to show off on your coffee table. (When I bring it into the kitchen, I take the jacket off...)

                          3. re: buttertart

                            So it's the same as mine, with the exception of the baking powder?

                            Did you ever try it with "beurre noisette"?

                            BTW the book is available on amazon for $35.

                            1. re: souschef

                              2 eggs, 1/2 c sugar, grated lemon or orange rind, 1/4 tsp salt, whisked in stainless steel bowl over hot water until just hot to the touch (I use a frying pan 3/4 full of simmering water and tip the bowl so that the egg mixture is in maximum contact with the heat, if you just stand the bowl in the water it takes longer. I use the whisk attachment from the KA to whisk it, thereby cleverly avoiding getting another whisk dirty). Beat at high speed until at least tripled in volume. Stir in 1 tsp vanilla. Sift in 1 c previously sifted flour in 3 additions and fold carefully after each. Fold in 1/2 c melted and cooled butter (yes I sometimes use beurre noisette) and transfer to smaller bowl for easy spooning of the mix into the carefully-greased pans. Bake at 400 deg F for about 10 mins, until golden brown shows around the edges. Turn out on rack and powder them up real good with sifted icing/confectioner's sugar. Eat at least 2 while hot.
                              Himself takes care of the rest.
                              Have pics but they won't post...grr

                              1. re: buttertart

                                "powder them up real good with sifted icing/confectioner's sugar"

                                Buttertart, I never powder up anything with icing sugar or cocoa as I find that they both make me cough. Truffles rolled in cocoa have the same effect on me. I guess that cocoa and I really don't go together.

                                1. re: souschef

                                  Oddly, M (quite asthmatic) has no problem with the icing sugar. Nor with cats. It's only the things he doesn't like that bother him ;-)
                                  I hope you know "up real good" is a reference to a segment on SCTV in which John Candy and Rick Moranis played hick movie reviewers whose highest accolade was "they blew 'im up REAL good". V funny.

                                2. re: buttertart

                                  I will try to post the pics you emailed me.

                                  1. re: buttertart

                                    Buttertart - you're a genius! Thank you! As a relatively new Madeleines baker, I had been using the David Lebovitz recipe for lemon-glazed Madeleines and had been fairly pleased until the last batch - hence my quest for a new recipe and you came to the rescue!

                                    I used your recipe and method with a few adjustments. In lieu of orange zest I used 1 tsp. pure orange extract. I also added 1/2 tsp. cardomom and 1/2 tsp. baking powder. I also glazed with a Triple Sec powdered sugar glaze when cooled.

                                    I definitely followed your recommendation to eat two as soon as possible when out of the oven and then had two after glazing just to make sure they were edible. So far so good.

                                    That was such a great idea to put part of the batter into the melted butter. That was marvelous -- I wish I had added a little but more, but that was my first time doing a technique like that and wasn't quite sure how much to add. I let the batter sit for at least 2 hours and let the melted butter & floured pans chill in the refrigerator about that long as well.

                                    I got 24 perfect Madeleines with your recipe. (Now at 20 -- I hope the person I am giving them to doesn't read this!). The only thing I would say is that they stayed rather blond after cooking (not the light buttery brown color I had with the Lebovitz recipe) but that isn't necessarily a bad thing and could very well because of the modifications I made to your recipe.

                                    All in all a great success with lots of thanks to you, Buttertart!

                                      1. re: souschef

                                        Oh - thanks! I did add baking powder to Buttertart's recipe just to make sure there was some humping action going on because I am taking them with me in a few minutes as a gift and just wanted to make sure they were all poofed up. I'm going to try the recipe again without the baking powder when I can eat them all myself and not have to gift them so I can see the difference. I really enjoyed making them this time around.

                                        I appreciate EVERYONE's input so much!

                                          1. re: souschef

                                            My pleasure! Any time I can employee innuendo and or immature humor or puns I just can't seem to resist!

                                            I'm going to butter some pans this morning and put them in the fridge so they can be chilling and hopefully make round 2 of Buttertart's recipe sans baking powder this afternoon or tomorrow morning . Have a great day everyone! I'm so lucky for my CH friends!

                                            1. re: Tehama

                                              You subject your employees to innuendo and immature humour???

                                              I've never made madeleines using Buttertart's recipe. Time to give it a try, I think.

                                              I don't bother to chill the moulds; I just chill the batter, per the recipe I use.

                                              1. re: souschef

                                                I'm very tickled to read this!!! I think you'll love the no b.p. version too...there are two styles, not all madeleines in France are humped. ;-)

                                                I never let this batter sit or chill it.

                                                So make them already, Mr. souschef.

                                                1. re: souschef

                                                  SousChef, hehehehe! that was awesome.
                                                  ButterTart - I'm going to make your original version likely today. I've got the buttered pans chilling already, but I'm also going to give it a go without resting the batter, too, just to see the difference.

                                                    1. re: buttertart

                                                      ButterTart - thanks to you another rousing success! Though the humps weren't very pronounced, that was quite alright. They were delicious! I don't know why, (because I didn't alter the recipe other than not adding the baking powder like I did the first time) but the buttery flavor in the second batch was stronger than the first time I used your method/recipe. So that was good!

                                                      Also, I didn't let the batter rest this time either, per your instructions. The only thing I might add is that the batter was almost "runney" which made it harder to carefully fill the molds than when I let it rest for a while and used a melon baller to put the firmer batter into the molds.

                                                      All in all - a great success and I thank you so much!

                                                      1. re: Tehama

                                                        I'm very happy to have been of service!
                                                        Credit where credit is due: It's Marion Cunningham's recipe from her wonderful "Fannie Farmer Baking Book", which, if I were to be restricted to one book on baking only, is the one I would choose.

                                                        1. re: buttertart

                                                          Ooohhh! More good advice! Thank you!

                              2. re: souschef

                                I've seen several recipes (incl. David Leibovitz) that advise: brush with melted butter and then flour. Does melted butter work as well as mushy butter? I use the paper towel method too; it's sloppy but eventually works.

                                1. re: mnosyne

                                  Brushing with melted butter is easier to get into all the folds. Also brushing leaves a more even coating. To make sure the madeleines do not stick, I refrigerate pan after the first brushing then brush it a second time. I never flour.

                                  1. re: PBSF

                                    That's a good idea because the flour/butter does leave a bit of a film on the finished madeleines.

                                    1. re: PBSF

                                      This is what I do, too, plus my easy go to recipe calls for melted butter so it's easy to melt extra. I have regular pans, not non-stick, and have never had it stick. I don't flour, either.

                                    2. re: mnosyne

                                      I have tried melted butter, but prefer mushy as there seems to be less sticking. I guess you could use melted butter and let it set before flouring. Don't know where I got it but I always thought that flouring was essential.

                                      I once forgot to flour a Bundt pan. The results were not pretty.

                                  2. re: Caitlin McGrath

                                    Pro bakers often use this mix or even more likely, veg shortening, oil and flour, blended together. It's referred to as Baker's Grease, and is equal parts shortening, vegetable oil and flour. Shortening is used for longevity and is cost effective, as butter will go rancid and this stuff is not normally refrigerated in large bakeries. Vegetable shortening/flour is better for greasing bread pans than something more delicate tasting, where butter is a better option.

                                    I do what souschef does, unless I'm doing lots of baking and mix up a small quantity of flour-butter paste; room temp butter, applied with fingers or dedicated paper towel, then flour.

                                    Oh, and souschef, thanks very much for posting your recipe.;-)

                                    1. re: bushwickgirl

                                      You're welcome BWG. Did you try out the recipe, and if so, how did the madeleines turn out?

                                      You were briefly on the canelé thread, and then disappeared. I thought you were supposed to make them as well. What happened?

                                      1. re: souschef

                                        I haven't tried your recipe yet but will and I'll get back to you.

                                        Yes, I will, but the canele thread got a bit bigger than I could handle. One of these (rainy) days, I'll wade through them all.

                                        1. re: bushwickgirl

                                          Three other bakers (Pilinut, Trewq, and Cynsa) and I did a lot of experimentation when it came to making canelés, and we have nailed down ingredients and methods. If you want to see what we went through, go through all of the threads, but if you would like to just see my final recipe, go to Part V, where I posted it for Buttertart, who is supposed to soon start baking some.

                                          1. re: souschef

                                            Oh, thanks, you just saved me days of reading...and experimenting.

                                              1. re: buttertart

                                                Me too. Amazon has nice looking tin lined copper 2" Mauviel molds for $20 per, not too $$, and Matfer for slightly more, and beeswax pellets:


                                                1. re: bushwickgirl

                                                  J.B. Prince in NYC has the Mauviels for $16.20 each.

                                                  1. re: souschef

                                                    Thanks, significant savings there. I wonder if they deliver. I have some ambulatory issues that make it quite difficult to get around (subway stairs, walking in general and all that.) I prefer things brought to me and unfortunately sometimes have to pay extra for that.
                                                    Mm, maybe mrbushy would go...

                                                    Buttertart should take note, or probably already knows about this?

                                                    1. re: bushwickgirl

                                                      They do deliver. You order them online, and they include a delivery charge. No handling fee. If you're that close that mrbushy could go, I imagine that the delivery charge would be minimal. It was buttertart who put me on to this company; thanks again, bt.

                                                      1. re: souschef

                                                        You're very welcome. A company I used to work for handled the transportation of some of their French-made stuff and I got to go visit them once. Fairyland for the obsessed like us. It was the first place I ever saw Global knives - this was in the mid-90's. I love my Global veg knife, perfect for small hands.
                                                        I think they prefer mail-order to walk-in traffic, it's (or at least was) more like a wholesaler's showroom than an actual store.

                                                    2. re: souschef

                                                      I was just all over that site and could not find the Mauviel molds. Can you link to them?

                                                        1. re: souschef

                                                          Thanks. I bookmarked it in case I ever find myself in a lunatic asylum with nothing to do!

                                                          1. re: roxlet

                                                            Thanks, I couldn't find them either at the Prince website, even after looking through "molds." But I failed to look through single serving molds, duh.

                                                            I just read through Canelé thread V, and let me tell you, I'm a little nervous about the whole thing. I guess I just have to jump in and try it.

                                        2. re: souschef

                                          After baking three batches of madeleines, this is my favorite recipe with its 30-minute rest in the refrigerator. Thank you for the 3-dozen lovelies.

                                          1. re: Cynsa

                                            Sorry Buttertart! "My" recipe is . . . BETTER! <insert tongue-sticking-out emoticon here>

                                            1. re: souschef

                                              DH likes Buttertart's recipe better...

                                                  1. re: souschef

                                                    Knows which side his bread's buttered on ;-)

                                            2. re: Cynsa

                                              Spring is moving into summer in Austin, but a lovely bit of late cool had me wondering how I should take advantage of a likely last chance until October to cook the foods I usually like when it is cool. I opted for white beans with tomatoes and fennel. Now you have distracted me and my revised forecast is showing a madeleines and tea front pushing through at 3:30.

                                              1. re: tim irvine

                                                What's your recipe? mmmmm, wish I were in line at Franklin's BBQ.

                                        3. I made madeleines for the first time a week ago and they tasted delicious BUT the dough split at the little humps on the back, don't know what I did wrong. I didn't let the batter rest though, because my very brief recipe didn't tell me to, however I did whisk by hand (I can't find my KA whisk attachment, it might be packed up already) and it didn't really turn white or triple in volume and when I added the flour, the batter became quite doughy. It still turned out delicious but I've never had a madeleine before and so don't have anything to compare it to.

                                          Any tips or ideas why it turned out that way? Is the batter supposed to be doughy?

                                          6 Replies
                                          1. re: staub

                                            A Madeline is supposed to be a light, airy cake. The batter is not supposed to be at all doughy. It's possible that you did not beat the batter enough (to the ribbon stage), or that you overmixed the flour; the batter does also have to rest. One important thing I mentioned in my recipe (this is not from La Varenne; it is from RLB): you have to whisk a bit of batter into the butter; else when you add the butter it sinks to the bottom, and you end up overmixing to get the butter incorporated. Throw away your recipe and use buttertart's or mine.

                                            1. re: souschef

                                              Thank you souschef for your much-appreciated advice!

                                              1. re: souschef

                                                There is a more poundcakey-textured one though, les "vraies" de Combray I think...with the humps on the backs...but this sounds like an underbeating problem. I far prefer my usual recipe.

                                                1. re: buttertart

                                                  Interesting, perhaps this is the version of my recipe? I used the recipe from the big French biblical home cookbook "I Know How To Cook" (translated from the original "Je Sais Cuisiner") and find it surprisingly lacking, unfortunately. Although I was under the understanding that all madeleines had those characteristic humps on the back as that's what made it a proper madeleine?

                                                  I think you're right about the underbeating, it didn't triple in volume, turn white, or have a ribbon-y texture though I think that was more human error (and weak forearms LOL) then the recipe.

                                                  1. re: staub

                                                    It probably is for that style. But there isn't only one style that's acceptable. (Do you like that book in general?)

                                                    1. re: buttertart

                                                      It's okay. I got it because apparently everybody in France has it (or something like that) but the directions are very brief and they don't explain much. I much prefer Julia Child's "Mastering the Art of French Cooking" (although that book is often too verbose). I think it's great if you already know the recipes or basics and just need to know the ingredients or the order to do things. It's probably more adapted for French people who grow up watching their mothers (and fathers?) cook and already have a general idea of how to cook the recipes.

                                            2. I finally did it! I bought one each (regular and non-stick) of the Williams-Sonoma pans to see if there is a difference in the results. Then I used souchef's delicious recipe, and special mention MUST be made of his lifesaving tip to mix part of the whipped egg mixture into the butter; I used buttertart's 400F temperature (partly because the oven wouldn;t go higher on "bake" mode). I used PBSF''s double butter method on my regular pan, then used baker's spray on half the molds, both regular and (buttered) non-stick.

                                              I also adopted buttertart's cooling procedure--eat two while hot. I'll post more about the results tomorrow,

                                              4 Replies
                                              1. re: pilinut

                                                Eating two ensures the success of the batch. I'll try the Wilton cake release stuff on the pans next time. How did you come out on non-stick vs not coated?

                                                1. re: buttertart

                                                  I buttered both trays with soft, room temp butter using a silicone brush, then I put the plain pan into the freezer a few minutes before buttering it again. Then I sprayed half of each tray with Crisco baking spray.

                                                  All the madeleines in the non-stick flew out of the molds with no coaxing at all, colored a nice golden-brown. The ones in the regular pan exhibited a difference in ease of release between the ones on which I used baking spray and the ones that were greased with only butter. The former came out with a very little bit of coaxing, but the latter required the careful persuation of a small knife. In addition, the ones in the brown non-stick pan were more deeply colored. Those in the other pan were paler, but had a more pronounced Commercy "bump".

                                                  I am wondering if I may have over-folded the batter a bit: the texture was coarser than I had expected, though the flavor was very good! Thank you, souschef! Mother, for one, was quite pleased--though how much of the pleasure was because madeleines are not still more canelés, I am not sure.

                                                  BTW, how long do these little cakes keep? Can they be frozen successfully?

                                                  1. re: pilinut

                                                    I'm surprised you buttered the pans without flouring them after. I did that once by mistake with bundt pans and had to take the cakes out in pieces. When I redid the cakes, this time not fogetting the flour, there was no problem.

                                                    Why would you want to freeze them instead of eating them right away? I'm glad you gave Pilinut Mère a break from canelés :)

                                                    It was a pleasure to give you the recipe, Pilinut. Try the chocolate version the next time.

                                                2. re: pilinut

                                                  Credit for the lifesaving tip goes to RLB; it's in her génoise recipe. It's not in the original Madeleine recipe in LVP, but seemed like the logical thing to do (Vulcan hat on here).

                                                3. Buoyed by the success of my first batch of madeleines (Merci, souschef!), I decided to be brave and try a new recipe. Unable to resist the siren call of browned butter, I opted for Bruno Doucet's recipe in his "La Regalade" cookbook. But since it called for 800g of butter (and DH and I are capable of consuming the results) prudence demanded that I scale down the recipe. Below is the La Regalade recipe, paraphrased, abbreviated, and translated to the best of my very limited ability:

                                                  800 g butter, browned ("noisette"), strained through chinois and cooled
                                                  10 eggs
                                                  500 g sugar
                                                  800 g flour
                                                  55 g "levure" (I hope our baking powder is similar enough)
                                                  25 g milk
                                                  125 g honey

                                                  Beat eggs and sugar until light colored. Incorporate flour and baking powder.

                                                  Stir milk and honey together over heat until combined. Add to egg mixture, mixing well. Incorporate cooled butter. Let rest, refrigerated, 6 hours. Bake at 200C for 6 - 8 minutes.

                                                  I scaled down the recipe as follows:

                                                  160 g clarified browned butter
                                                  3 eggs (approx. 200 g in shell)
                                                  112 g sugar
                                                  160 g flour (sifted together with baking powder)
                                                  10 g baking powder
                                                  8 g milk
                                                  24 g honey
                                                  1/2 teaspoon vanilla (Not in the original recipe, but I like vanilla.)

                                                  I think the recipe is very promising, but I have a couple of issues, and I'd appreciate your suggestions.

                                                  1. I think there may have been a bit too much butter--the cakes had a slightly oily quality. Should I have cut the clarified butter by 20%, to 128 g (which is what 160 g of butter is supposed to yield after browning and straining)?

                                                  2. The crumb was coarser than I would like. Did I overbake or overmix the madeleines? Or should I use cake flour instead?

                                                  3. Despite brushing the tinned molds with clarified butter, then spraying them with Crisco baking spray, the madeleines still stuck a bit. Do I need to use a lot more butter? Or should I just go to Williams Sonoma and get another nonstick madeleine pan, which worked beautifully with just a brushing of butter?

                                                  14 Replies
                                                  1. re: pilinut

                                                    Pilinut, I do think you should cut down on the butter.

                                                    By coarser texture, do you mean it was denser or more open ?

                                                    I maintain that you have to butter and flour the pan.

                                                    BTW "levure" IS baking powder.

                                                    1. re: souschef

                                                      I don't think they were dense at all. They are so light, in fact, that I had to restrain myself from eating three every time I passed the cookie jar. By "coarser" I mean a bigger crumb, which I am guessing corresponds to "more open"? I am wondering if I may have used too much butter AND baked them too long (though I do like my madeleines lightly browned).

                                                      Should I try cake flour? I was wondering if the French formulation of baking powder differs from the American one I use, Rumsford: "monocalcium phosphate, sodium bicarbonate, cornstarch". Is the Canadian one the same?

                                                      P.S., Even with the La Regalade recipe, I used your suggested method of mixing some of the beaten egg mixture into the browned butter.

                                                      1. re: pilinut

                                                        The Canadian one (Magic brand) has the same stuff.

                                                      2. re: souschef

                                                        Third try, second time with the Regalade-Souschef hybrid recipe (more egg than La Regalade's, more butter than Souschef's, more sugar than either, and half cake flour, half AP).

                                                        My basic recipe was 1/4 of the Regalade recipe, and this time I used 200 g of Beurremont 83% butter, which yielded exactly 166 g of strained browned butter! Had I portioned the batter more carefully, I could have gotten 3 dozen nicely shaped madeleines, but I was a bit overgenerous with the first couple of dozen and ended up with 34 rather pudgy specimens. I varied this batch by adding chopped candied lemon peel and walnuts to some and slipping in a large 70% chocolate drop in some others. I left some plain. DH likes the lemon-walnut best, followed by the plain. He thinks the chocolate dragée overwhelms the rest of the madeleine. Personally, I like the plain ones best, though I am itching to add the toasted milk solids back into the batter.

                                                        As for the molds, I got another W-S nonstick: not only do the cakes release easily, but they're prettier, too! And I just butter these molds--no flouring needed. I heavily buttered, then floured the tin one, and the results were better than the last time, though there was a little bit of sticking.

                                                        Has anyone tried substituting almond meal for some of the flour? Incidentally, I tried sprinkling grated parmesan on a few of my earlier, less sweet batch of La Regalade madeleines, and the sweet-salty contrast was quite nice. Those madeleines would have been ideal with a nice glass of wine before dinner.

                                                        1. re: pilinut

                                                          I have used almond meal in addition to the flour, not instead of, and it worked well. It was a long time ago, so I can't remember quantities. I think I just used a couple of tablespoons of the stuff. It was just a bit more dense. You could compensate by using more cake flour instead of AP.

                                                          You really should try my chocolate variation.

                                                          1. re: souschef

                                                            Your chocolate version is next on my hit list. But my jeans have been getting tighter and tighter--and it isn't even Thanksgiving yet!

                                                            BTW, can I bake madeleines this week, freeze them, and warm them up for Thanksgiving dinner? Does freezing madeleine batter work, too?

                                                            1. re: pilinut

                                                              Easily solved - buy looser jeans!

                                                              I imagine madeleines can be frozen, but I have not done it as I have an aversion to freezing baked goods. I doubt you can freeze the batter, as you would lose the air in the mousse. As well, I have no idea what would happen to the butter in the batter.

                                                              1. re: pilinut

                                                                Did you see "Eat, Pray, Love"? She's eating wonderful pastas in Rome and her jeans are getting tight -- she goes shopping for bigger jeans.

                                                                1. re: pilinut

                                                                  Listen up, needing to buy bigger jeans means your general health is good. Never lose sight of that.

                                                                  1. re: buttertart

                                                                    So true.

                                                                    Pilinut (who complained about her jeans) is so slim that you would never take her for a baker.

                                                                    1. re: souschef

                                                                      There are those lucky souls out there!

                                                                      1. re: buttertart

                                                                        Yes, in my next life I'm going to eat anything I wish and yet remain a size 4. (I've never been a size 4.)

                                                                      2. re: souschef

                                                                        I was probably a size 4 when I was 10--before I could bake anything edible. But now that my jean size is making itself comfortable in the double-digit range, I am going to start blaming souschef for posting that madeleine recipe and for insisting I add chocolate to it! What disgusting decadence comes next? Ganache fillings? Praline? Buttercream and marzipan icing? Custard?

                                                                        1. re: pilinut

                                                                          I meant that in all seriousness. You looked quite svelte to me.

                                                          2. I made madeleines using David Lebovitz's recipe, minus the lemon. They turned out really well, with a pound cake like texture, maybe a little bit lighter. This is what I'm use to.The recipe did not call for baking powder. I used AP flour.

                                                            I had mint chocolate madeleines from a street cart vender, and the texture was lighter and fluffier, almost chiffon-like. My family liked this fluffy, cakey version than the denser version.

                                                            I want to make this fluffy version, but use Lebovitz's recipe as the starting point. Is it the baking powder and/or the flour that is giving madeleines that "light and airy" texture? Should I be using cake flour, instead of, AP flour?

                                                            I don't think it's the under/over beating problem, since I usually have a good eye for that. I also followed the advice of adding a bit of batter to the butter before incorporating the whole thing(awesome advice). I would love some suggestions before I start on my own madeleine rampage.

                                                            p.s. I love this thread. I think I read it 3 times.

                                                            7 Replies
                                                            1. re: Eat.Choui

                                                              The Fannie Farmer recipe I use, which is essentially génoise with butter, gives the fluffy texture that you desire.

                                                              1. re: buttertart

                                                                I found out that with chocolate madeleines you can never have too much chocolate.

                                                                Wanting to reduce the amount of the Felchlin chocolate that I use ($30/kilo), I went from 100gm down to 75gm, then down to 50gm. My guinea pigs told me that they preferred the ones with the most chocolate. Of course, if you're using TJ's Pound Plus price is not an issue, but it's not as good as Felchlin.

                                                                Has anyone (Buttertart?) tried chestnut flour in them?

                                                                1. re: souschef

                                                                  No, not yet (chestnut flour) - but I must. Maybe today.
                                                                  I don't think M would go for chocolate ones, he's a purist.

                                                                  1. re: buttertart

                                                                    I'm a purist too, but with a chocolate bent. You should try it on the esteemed M, unless he is not a lover of chocolate. Maybe you should toss in some walnuts?

                                                                    1. re: souschef

                                                                      Hmm...we shall see...how do you do your chocolate ones again? Sorry if it's upthread, getting ready to go out for a swish lunch since today is a holiday and restaurants that are closed for lunch on the weekends are open hooray!

                                                                      1. re: buttertart

                                                                        You melt chocolate with the butter. I use 100gm of chocolate with 115gm of butter. Hell, live a little - use equal quantities of chocolate and butter.

                                                                        Enjoy your swanky lunch. I'm having a Parisian ham and Pecorino sammich fir lunch, with tomater.

                                                              2. re: Eat.Choui

                                                                I don't use baking powder either, wonder why some have it, some don't and what's the difference in the final process.

                                                              3. Souschef, Have you ever done financiers? Just curious. It seems that financiers and madeleines are two of the things that pastry chefs learn early.

                                                                I've never eaten or made a madeleine or a financier so I guess i am just curious.

                                                                5 Replies
                                                                1. re: Hank Hanover

                                                                  I made financiers about 6 monhs ago, and posted on a prior baking thread about them. The following is a permalink to my first post on that thread; I have a few other posts there as well:


                                                                  I can see how pastry chefs learn early how to make madeleines as they are very easy to make.

                                                                  1. re: souschef

                                                                    I tried translating the quantities in your recipe. Maybe you or someone else watching the thread can let me know if I have the correct quantities? Hopefully, I can make these tonight!

                                                                    4 eggs
                                                                    2/3 cup superfine sugar
                                                                    grated zest of 1 orange or lemon or 1 teaspoon orange flower water
                                                                    5/8 cup flour
                                                                    2/3 cup butter, melted
                                                                    1 teaspoon baking powder


                                                                    1. re: lilgi

                                                                      I ended up trying Patricia Wells recipe. I'm sure I didn't do the proper conversions above and didn't want to take any chances. They looked great, humps and all with no breakage, but I would have thought that they should have slightly less "cake" and a bit more crunch.

                                                                      The batter was very firm when I removed it from the fridge and had to be scraped off the spoon for each mold. I'm not sure I remember doing this last time I made these.

                                                                      Apologies for coming in late to this thread, I decided to do these last minute tonight and Souschef directed me here from another thread. Hope to have a good basis for comparison next time!

                                                                      1. re: lilgi

                                                                        Sorry, but I only just saw your posts. Madeleines should have no crunch at all. The batter does have to be firm. Sounds like your madeleines were perfect.

                                                                        A couple of corrections to your quantities:

                                                                        1 cup flour and 1/2 cup butter. The rest are okay.

                                                                        1. re: souschef

                                                                          Happy to hear that, and thanks for the corrections!

                                                                          One thing that might have been off then, is that for her recipe I'm supposed to fill the molds 3/4 full. It was impossible to judge with the batter so thick so I ended up with only 24. Probably affects the final outcome I would think but will try again with less.

                                                                          I'm glad for the helpful tips I learned here; I used the brush on butter technique and incorporated some of the batter into the butter before pouring. I'll try your recipe next time around. Thanks again!

                                                                2. Madeleines
                                                                  From "Les Desserts de mon Enfance" by Gaston Lenotre*

                                                                  3 large eggs
                                                                  130 gr white sugar
                                                                  zest from half lemon (I used zest from one small orange)
                                                                  150 gr AP flour
                                                                  125 gr melted butter, cooled
                                                                  1 teaspoon baking powder
                                                                  pinch of salt
                                                                  20 gr acacia honey

                                                                  *I dare not post conversions for fear that they may not be correct. I had my son do them for me using 3 ccokbook tables -_-

                                                                  Put eggs, sugar, salt and honey in the bowl of a standing mixer. Whisk at high speed until ribbon stage. Carefully whisk sifted flour, baking powder, lemon zest and cooled melted butter.

                                                                  Cover the bowl with cling wrap and refrigerate for 24 hours.

                                                                  After the 24 hours rest, take the dough from the fridge and put the bowl on the counter for 1 hour.

                                                                  Meanwhile, brush non-stick madeleines pans with melted butter and keep in the fridge.

                                                                  After 1 hour, fill each cavity of the pans to 2/3 with dough.

                                                                  Put the pans in the middle of a 220° C oven for 8 to 10 minutes. Be careful not to overcook (color must be light golden, not brown). Let cool on wires and keep in a tied fit container. Madeleines freeze very well.

                                                                  Not looking to invoke any comparisons to a passage in a book; I'm under the impression that Proust was heavily medicated. This was the recipe I adopted after 3 trials. Almost the same as La Varenne Pratique but my preference here was because:

                                                                  a) Everything needs salt, at least in my kitchen otherwise my tastebuds don't dance
                                                                  b) 1 less egg
                                                                  c) I liked the addition of honey, will also try with some orange flower water

                                                                  Much more buttery than Patricia Wells; we liked this one leaps and bounds over her recipe.
                                                                  Btw, this was a recipe translation that I found while googling. If something is not right with this please let me know to correct here. In any event I will still keep this recipe :)

                                                                  7 Replies
                                                                  1. re: lilgi

                                                                    Interesting. Most "cake" recipes have you make a mousse of eggs and sugar and then fold in the flour in order to not deflate the mousse. This recipe has you whisking in the flour; I wonder what kind of difference it makes. Also, it does not tell you to sift the flour with the baking powder and salt, which is unusual.

                                                                    1. re: souschef

                                                                      I had a very good result, but mind you I've never seen the original recipe and the instructions were translated.

                                                                      Edit: Forgot to mention that the translation was by a French speaking woman, not the other way.

                                                                      I keep remembering things as I'm able to edit: What I did was add the salt, baking powder and zest IMMEDIATELY mixing quick with KA before the flour, not having sifted together; egg mixture was still thick and then slowly added flour, then the butter/batter mixture.

                                                                      1. re: lilgi

                                                                        If you try the recipe I posted (with a pinch of salt!), please let me know how it compares with the one you posted. I imagine that the one you posted, with one less egg and more flour, would make a denser, heavier cake.

                                                                        1. re: souschef

                                                                          I'll have to wait next week for my throwdown hehe. I have the new pastry cream recipe coming up (I'm doing eclair) and I'm redoing the boston cream pie cupcake, a Martha Stewart idea I was head over heels with over the holidays, and by far my biggest disappointment. I'm going to use my favorite Magnolia cake recipe and a bavarian cream this time, ganache was fine I think. This pajama baker is ready for bigger pajamas :P

                                                                          1. re: souschef

                                                                            are you using unsalted or salted butter?

                                                                      2. re: lilgi

                                                                        It was the combination of the stale madeleine and the tilleul.

                                                                      3. I'll do a side by side hopefully next week. I imagine that a bit of salt is going to bring out the bit of honey/sweetness in one and egg in the other. I'll have to give my crew a short rest from madeleines before I experiment again.

                                                                        Buttertart, maybe his experience was a little of both ;)

                                                                        3 Replies
                                                                        1. re: lilgi

                                                                          I think, and I'm with you on the salt, jamais de sucré sans sel chez moi.

                                                                          1. re: buttertart

                                                                            If I read this correctly, I'd have to say "Absolument!"

                                                                            1. re: lilgi

                                                                              Never sweet without salt. Kinda like life.

                                                                        2. I finally made chestnut madeleines, and am I ever glad I did; they were incredible straight out of the oven!

                                                                          I used the LVP recipe, with 100gm of AP flour and 125gm of chestnut flour, and with lilgi in mind, a pinch of salt. I sifted all of the dry ingredients three times (as instructed by AM in "Pure Dessert"). No lemon or orange zest, but I did use vanilla sugar and extract.

                                                                          Excuse while I take off to scoff another one.......

                                                                          3 Replies
                                                                            1. re: souschef

                                                                              Oops! I screwed up. That was 25gm of chestnut flour, NOT 125gm.

                                                                            2. I've done a quick scan through most of the recipes on this thread, am I the only one that uses powdered sugar blend with the flour in the batter? Flavor light lemon, zest, grand marnier or vanilla. Been making madeleines for years, I love love these little cakes. Time to whip out my pans. I have one of each, a tin, and a dark one. I find they both work just great. Sometimes I'll dip one end in melted dark chocolate, so good.

                                                                              8 Replies
                                                                              1. re: chef chicklet

                                                                                Do you beat the eggs with powdered sugar, or on their own?

                                                                                1. re: souschef

                                                                                  Beat the butter into the eggs until fluffy, then gradually beat in the sugar. add the eggs one at a time on high after each addition. Add the flour add vanilla or lemon etc...sometimes a little lemon zest. This makes beautiful little madeleines like little tender cakes. I love this cookie or whatever it is.

                                                                                  1. re: chef chicklet

                                                                                    Hey Chef C, what are you smoking?

                                                                                    "Beat the butter into the eggs until fluffy, then gradually beat in the sugar. add the eggs one at a time on high after each addition."

                                                                                    Beating the butter into the eggs is highly unusual. Then after you add the sugar you add the eggs one at a time? But I thought you had already beaten the eggs with the butter <insert confused emoticon here>

                                                                                    1. re: souschef

                                                                                      not smoking anything I can promise you, sorry for the confused recipe, I'm having back surgery Monday and I'm a little nervous and having trouble focusing. Let's see what'd I type.....
                                                                                      what I should of written is this, oh, I've also made recipes that use the bakers sugar, I just prefer this one.

                                                                                      1 cup (1 lb of softened butter)
                                                                                      2 1/2 cups sifted powdered sugar
                                                                                      4 eggs ( i use room temp)
                                                                                      2 cups ap flour - sifted
                                                                                      1/2 tsp of vanilla, or 1/2 tsp lemon or a little zest of lemon or orange, even grand marnier works

                                                                                      Beat 1 cup of (softened) butter until fluffy; gradually beat in the powdered sugar. Add the eggs one at a time, increasing the speed to high with each additions of each egg. Then add the flour and the vanilla etc... sorry about that
                                                                                      use about 1 T of batter for the regular sized madelienes, they lose their pretty shape if you over fill.
                                                                                      bake at 350 for 20-25 mins I like them golden, lightly browned.
                                                                                      I also butter the tins with a paper towel and dust lightly with flour. They need to be popped out right away to cool on a rack (if they last that long)
                                                                                      Actually have the butter and eggs out coming to room temp... will make some later.

                                                                                      1. re: chef chicklet

                                                                                        Powdered/superfine/baker's sugar.....I always thought they were essentially the same thing, and that it did not make a difference what you used. I said "essentially" because I realize that there is a difference.

                                                                                        1. re: souschef

                                                                                          Americans say powdered sugar or confectioner's sugar (or 10x sugar, an old appellation) for icing sugar. Baker's sugar is finer than superfine and is closest to English caster sugar.

                                                                                          1. re: buttertart

                                                                                            I buy Bakers sugar,you're right it is very fine, I like it especially when I make anything with a custard because it dissolves so quickly.

                                                                                          2. re: souschef

                                                                                            I've made them with superfine and regular granulated sugar,I'm not sure I can really tell the difference, can you? I noticed that you powdered your madeleines afterwards, I've never done that, just the dark chocolate dip. Such a fun cookie to eat and serve.

                                                                                2. Since I enjoyed that last batch of chestnut madeleines so much, I decided to make more today; mixed the batter last night, left it in the fridge, and baked the madeleines this evening. This time I used cake flour instead of AP.

                                                                                  They were not as tasty this time. I can't remember if I forgot to add "good vanilla". I wonder if leaving the batter in the fridge for 24 hours instead of 20 minutes had anything to do with it; mind you, the Lenôtre recipe tells you to do so (but of course I didn't use his recipe).

                                                                                  14 Replies
                                                                                    1. re: lilgi

                                                                                      Because the LVP recipe always works for me, so why mess around with anything else.

                                                                                      1. re: souschef

                                                                                        Ah, and here I thought Gaston skipped Madeleines class ;)

                                                                                        I consider myself lucky to find recipes like yours, and his as well, since I'm not into owning cookbooks (haven't bought any in years and getting rid of most of mine). Anyone that knows me will tell you I'm truly a minimalist. I'm glad that I was able to try 2 authentic/outstanding recipes by researching online; it's how I acquire most of my recipes nowadays.

                                                                                        1. re: lilgi

                                                                                          Gaston was making madeleines long before La Varenne was a gleam in Anne Willan's eye.

                                                                                          So if you're not into collecting cookbooks I guess you can be considered the anti-buttertart. Online is fine, but I would tend to lose those printouts. I have enough recipe books (but less than buttertart) that I don't bother with online.

                                                                                          So if you're a true minimalist what do you consider art? A blank canvas? Or maybe even a blank wall?

                                                                                          1. re: souschef

                                                                                            I've collected recipes over the years (from whatever books I have, and online) and retype them, fit to size on one page, laminated and in 2 binders on my kitchen counter. I love this system, and I pull out whatever I need for that day.

                                                                                            But realize, I'm not a professional and I gather more than enough info for my needs. Cookbooks are great, but when they get dated I won't even look at them. Some of the first cookbooks I ever got rid of were the Julia Child ones and Fannie Farmer (I don't know what I'm still doing with the red hardcover Betty Crocker). But my getting rid of them has much more to do with my style of cooking. I know hounds keep these for sentimental reasons but that's not me (except for my ccc recipe, long story.)

                                                                                            Souschef, your post really gave me a good laugh because I have no art here; can't commit to any pieces yet and yes, I do like my walls very plain! Photos too, at a mere minimum, and lots and lots of walking space, even for a small place :)

                                                                                            My art preferences include anything with Japanese influence, I prefer Japanese and Greek cuisine and I'm Italian. (I'm starting to collect Indonesian recipes too, want to give a few dishes a try at home.)

                                                                                            So you see, I'm at odds with CH leaning more heavily towards French, Italian, and Chinese cooking. But I still manage to get some terrific ideas and inspiration from you guys, learned tons so far, even though I've been cooking since I was a kid, so I do know my way around the kitchen just a little bit. I'm up late planning meals for next week with a bit of insomnia, but had some fun with this post :)

                                                                                            1. re: lilgi

                                                                                              Gigli, I'm glad you took my post in the spirit in which it was intended; this site needs emoticons! After I wrote it i was concerned you would consider it insulting; glad you didn't.

                                                                                              If you like Japanese art you should listen to the song "Poema" by Susana Baca of Peru. The opening line (in Spanish) is "For you I painted a smile on Japanese paper". Great concept, and the song is minimalist; I assume that your ears are small and minimalist too :)

                                                                                              Why are your cuisine choices at odds with CH? I'm interested mainly in French and in baking; you guessed it, French too.

                                                                                              I just baked the second batch of madeleines from the batter I mixed two days ago. They are even less tasty than the ones I baked yesterday, and I didn't get as many as I should have. On my next attempt I will up the amount of chestnut flour and reduce the amount of AP flour.

                                                                                              1. re: souschef

                                                                                                Maybe not at odds, but definitely a minority. My 'lil ears" will be looking forward to "Poema", ty!

                                                                                                Buttertart, it will never be the end of the universe, we love good food! Although I could never develop my palate for Indian food, and I often feel that I'm missing out, but c'est la vie.

                                                                                                (Note to myself: be kind to Buttertart, may need salt baked shrimp/squid recipe or consult in future.)

                                                                                                1. re: lilgi

                                                                                                  Lilgi, are you missing out because Indian food in general is spicy hot ? My system cannot tolerate spicy hot, so even though I really like Indian food I rarely eat it. When I can get an Indian cook to tone it down it's really good.

                                                                                                  1. re: souschef

                                                                                                    Not at all, I can eat hot food, but I have an aversion to many of the different spices and I don't know why. I was exposed to plenty of Indian cooking through a college roommate (her style would be the Delhi region where she grew up). Bless her, best friend in the world, the only things I could eat were chapati and I think Halwa? (caramelized cream of wheat, lots of butter, sugar, almonds). She knew I loved this and would make it for me all the time.

                                                                                              2. re: lilgi

                                                                                                And this exactly why I love CH so much. The variation and myriad of cooking styles and personalities that show up in their cooking. Me, I can't bear to part with a scrap of paper given to me 30 years ago while speaking to a lovely woman in the grocery store with her recipe for a lemon meringue pie!

                                                                                                I wish I were more like you, having the ability to filter through what important and whats not. I attach so many memories to my food and the people that I either got the recipe from, or a book they referred me to. I'm sure I'd drive you crazy.
                                                                                                Yes, I'm just a hopeless romantic, that's me.

                                                                                                1. re: chef chicklet

                                                                                                  chefchicklet, you DON"T want to be more like me, if you ever saw me in a cleaning frenzy you'd run and hide.

                                                                                                  I do have many saved up old recipes though....retyped. I do know what you mean about keeping the the little handwritten sheets written out with all the love and care in the world, some I've kept for a very long time :)

                                                                                              3. re: souschef

                                                                                                We had better never meet, then, lilgi and I! Might bring about the end of the universe as we know it.

                                                                                                1. re: buttertart

                                                                                                  Buttertart m'dear, you have been watching too much sci-fi.

                                                                                                  1. re: souschef

                                                                                                    You started it, with the canelé threads. I had gotten over a much earlier obsession before that.

                                                                                      2. One thing I forgot to mention about the chestnut madeleines is that for some reason the shell side does not get as browned as with ordinary madeleines. This is with both the tin pan and the dark nonstick one. I wonder why.

                                                                                        1 Reply
                                                                                        1. re: souschef

                                                                                          That is very odd because one would think there is residual sugar in chestnut floand they would be more rather than less susceptible to browning.
                                                                                          These are to be confectted chez nous this weekend.

                                                                                        2. I was just looking at the book "Paris Boulangerie-Patisserie: Recipes from Thirteen Outstanding French Bakeries" on Amazon, and noticed a very interesting comment in one of the customer reviews:

                                                                                          "Get used to baking with weights and this book is perfect. Something as simple as a Madeleinne is created perfectly in weight measures but just a shot in the dark when using volume measurments."

                                                                                          7 Replies
                                                                                          1. re: souschef

                                                                                            Get used to spelling correctly, commenter, and you'll have more luck with Google searches...;-)
                                                                                            I have that book but have never used it. Fun to read though and should be quite up your street.
                                                                                            Another on you'd likely like is Dorie Greenspan's Paris Sweets, my favorite of hers (the other ones are very good but plagued with cinnamon, raisins, and peanuts in a lot of the recipes).

                                                                                            1. re: buttertart

                                                                                              I saw a cheap copy of the Dorie book and was wondering (sorry to harp on this) - does she bake by weight or volume ?

                                                                                              And yes, cinnamon is a plague.

                                                                                              1. re: souschef

                                                                                                I have to look. I think only volume... ;-(
                                                                                                Spend a day packing it into the little boxes at a McCormick's factory and wake up blown up like a balloon the next (and quit the job) as I did one glorious day between high school and university and you will not be able to face it, that's for sure.

                                                                                                1. re: buttertart

                                                                                                  Isn't it amazing what you can develop allergies to ?

                                                                                                  1. re: souschef

                                                                                                    Cinnamon and mangoes (the peel) are it for me, the mangoes because of childhood poison ivy, a mango relative.

                                                                                                    1. re: buttertart

                                                                                                      What about pistachios and cashews? They're also in the same family. My daughter is allergic to the nuts and we keep her away from mangoes. it's not commonly tested but we decided it wasn't worth trying.

                                                                                                      1. re: chowser

                                                                                                        Not the nuts, perhaps the fruits, although I have eaten candied cashew fruit with great pleasure and no ill effect.

                                                                                          2. Made my usual recipe (2 eggs, 1/2 c sugar, 1/4 tsp salt, lemon or orange rind; 1 c sifted flour; 4 oz melted butter; eggs etc heated over hot water until hot to touch, half sifted flour folded in, then butter, then rest of flour, oven at 400 for 10 to 12 mins, from Marion Cunningham's The Fannie Farmer Baking Book) this weekend and had the following aperçus:

                                                                                            1. The Wilton cake release is THE BEST thing ever for greasing the pans (I jhave metal ones), they come out with just a little nudge, all ridges intact.

                                                                                            2. Use a wide frying pan for the water bath to heat the eggs - tip the stainless steel mixer bowl sideways in it rather than standing it up straight and the eggs heat in about a minute, whisking, as opposed to several minutes with the mixer bowl standing up in the water.

                                                                                            3. The method that ROSE Levy Bernabaum espouses in The Cake Bible for génoise making works excellently in these - once you fold half of the flour in, take a big spoonful of the egg/flour mix and stir it well into the melted butter - fold that into the batter and then fold in the rest of the flour. The emulsions mix much better because they are more similar in nature. The egg foam collapses so much less that I had some overflow in the smaller-welled pan.

                                                                                            3. An essential part of the recipe is eating 2 hot straight out of the oven. After all, you have to make sure they're worth serving to your loved ones.


                                                                                            7 Replies
                                                                                            1. re: buttertart

                                                                                              So glad you are taking a couple for the team! They look glorious!

                                                                                              1. re: buttertart

                                                                                                Nice! I've never made them with heating the eggs first. What does it do to the texture? I'm going to have to try this next time. Plus, I have to find myself the cake release. I've been brushing it w/ melted butter but invariably, there are little cracks I miss.

                                                                                                1. re: chowser

                                                                                                  I think it makes the egg foam more stable.
                                                                                                  There's a pic in this post from an earlier go, this time the crumb was a bit finer. These are the light ones, not the heavier slightly poundcakey humped ones.

                                                                                                2. re: buttertart

                                                                                                  ROSE LEVY BERANBAUM sorry for ridiculous typo. WHY do I have such problems with this lady's name...

                                                                                                  1. re: buttertart

                                                                                                    "take a big spoonful of the egg/flour mix and stir it well into the melted butter"

                                                                                                    I find that it gets incorporated better into the melted butter if you use a whisk for the stirring; a spoon does not do as good a job.

                                                                                                    1. re: souschef

                                                                                                      I used a whisk, but used a spoon to convey the mixture into the bowl with the butter. It's a great trick for which I will be forever grateful to RLB (palying it safe from now on).

                                                                                                  2. Hi all! Just made my first - and successful - batch of Madeleines and I am in love. They came out perfect. For the most part I followed Julia Child's recipe almost verbatim, but added baking power per Lebovitz and did the lemon glaze. I cooked for 15 minutes but now I can't remember if I baked at 375 deg. or 425 deg. in large Madeleine pans.

                                                                                                    Can't wait to try everyone else's tips, tricks, and recipes!


                                                                                                    10 Replies
                                                                                                    1. re: Tehama

                                                                                                      My recipe slightly adapetd from the Fannie Farmer Baking Book one:
                                                                                                      Grease molds well (I use the Wilton cake release for this -- best thing I've found for it).
                                                                                                      Sift some all-purpose flour, measure 1 c sifted.
                                                                                                      Melt 1 stick unsalted butter, let cool to warm.
                                                                                                      Zest a lemon.
                                                                                                      Put 2 eggs, 1 tsp or more of lemon or orange zest, 1/2 c sugar, and 1/4 tsp salt in a stainless steel bowl (I use my trusty Kitchen Aid mixer's), put the bowl in a pan of simmering water, whisk until very warm to your finger. Beat on high about 4 mins, until tripled in volume. Beat in 1 tsp vanilla.
                                                                                                      Put the flour in a sifter, sift 1/2 of it over the egg mixture. Fold in. Pour in the butter followed by the rest of the flour. Fold in.
                                                                                                      Fill molds about 2/3 of the way. Bake at 400 deg F for about 10 minutes, until browned around the edges.
                                                                                                      Makes 24 (in my molds, which are semi-ancient).
                                                                                                      Below, today's batch, just done and dusted with powdered sugar.

                                                                                                      1. re: buttertart

                                                                                                        Now that my pans are clean, I'm ready to have another go! Thank you so much for the recipe, Buttertart, and the photos - they look delish!

                                                                                                        I just got my Grandmother's Madeleine's tins from her kitchen this weekend and couldn't wait to give them a whirl - so, yes, - mine are ancient, too. She had 3; one from England and 2 from France per the stamping on the back. It makes me feel like I have her with me when I use any of her cooking instruments.

                                                                                                        1. re: Tehama

                                                                                                          Nice re the pans, I have a number of things from my mother and feel the same way about them.

                                                                                                        2. re: buttertart

                                                                                                          Those are pretty, buttertart and Tehama. They make me want to pull out mine and make some now. I've only brushed mine with melted butter and that's worked fine but is time consuming. Buttertart, I've heard you rave about the Wilton spray. Do you find it leaves a sticky coating on your baking pans? That's one reason I've hesitated because other sprays have, especially on nonstick surfaces. But, it would make things like madeleines, bundt pans, etc. so much easier. Oh, and where do you find it? Michael's type stores?

                                                                                                          1. re: chowser

                                                                                                            The Wilton Cake Release isn't a spray, chowser. It comes in a plastic squeeze bottle, and you squeeze it onto the pan and then spread with a pastry brush. I use it for things like complicated bundt pans and such where getting the cake out in one piece is a challenge. I never have a problem when I use the Wilton. So far, I haven't noticed any type of sticky coating on pans, nonstick or otherwise. I buy it at Chef's Central, near my house, but they might have it at a Michael's type store, or any kitchenware store that carries a lot of Wilton products. They also sell it on Amazon.

                                                                                                            1. re: roxlet

                                                                                                              Thanks. I thought it was a spray and that would make it much easier. Do you like it better than melted butter? I've never had problems w/ melted butter, even w/out flour.

                                                                                                              1. re: chowser

                                                                                                                It's very easy. It's just there in the pantry. I recently got a butter bell, and now that I have softened butter on the counter, I also use that. But for things like bundt pans with lots of indentations, I'd say that yeah, the Wilton Cake Release works faultlessly.

                                                                                                                1. re: roxlet

                                                                                                                  I tried butter/flour slurry and it made a coating on the madeleines that was unpleasant. You can dummy up the Wilton with equal parts veg oil, flour, and shortening, evidently.
                                                                                                                  It doesn't gum up your pans like PAM and so forth can.

                                                                                                              2. re: roxlet

                                                                                                                Michael's definitely carries Wilton Cake Release; I've bought it there.

                                                                                                            2. re: buttertart

                                                                                                              I just realized I posted this recipe a number of times. Shut up already, buttertart.

                                                                                                          2. I made some Madeleines last week, and noticed that while the back of one rose very high the rest puffed up to the the usual amount. Wonder why; would be nice if they all rose like that.

                                                                                                            6 Replies
                                                                                                            1. re: souschef

                                                                                                              Two of mine humped too! What the heck. No baking powder in mine.

                                                                                                              1. re: buttertart

                                                                                                                They are supposed to hump. I took a picture comparing the two, which I'll post tomorrow.

                                                                                                                1. re: souschef

                                                                                                                  You know, that is precisely why I made the call to add the baking powder (per Lebovitz) to the Julia Child recipe I used for my virgin attempt at Madelines; I just wasn't sure how they would properly rise without the baking powder. Anyhow - all mine humped up beautifully. Or else it was beginner's luck....

                                                                                                                  1. re: souschef

                                                                                                                    Some are, my recipe doesn't usually. There are 2 types of madeleines, m'sieur.

                                                                                                                  2. re: souschef

                                                                                                                    Your oven is probably like mine, its hotter in the back. I need a new seal on mine :( I use an old double sided Hotpoint from 1950.

                                                                                                                  3. You guys are EVIL! I'm stuck in Manila without my madeleine pans and I'm contemplating purchasing another set of pans just so I can join in the fun. But there's no Williams Sonoma here, just some Fox Run brand. And I'll definitely have to resort to weighing eggs because the ones here vary in size. The butter will cost me a small fortune.

                                                                                                                    1 Reply
                                                                                                                    1. re: pilinut

                                                                                                                      STUCK in Manila? With the cold weather approaching I would like to be "stuck in Manila". My first Madeleine pans were made in Portugal, and they worked, so the brand may not be important. Why is butter so expensive there? There was a poster from India in another thread who had the same problem about butter.

                                                                                                                      Go for it Pilinut. Make those madeleines. Can't you just taste them? How about canelés?

                                                                                                                    2. My madeleine batter rests in a bowl for an hour in the fridge. When the hour is up, I spoon the rested batter into the madeleine pans. Then its back to the fridge for another hour. I preheat my oven with a cookie sheet placed in there so when the cold batter in the mad pans it the cookie sheet, they seem to turn out much better and the bump is nice and high. I learned this trick from an old Dorie Greenspan blog.My frenchman gets fresh home-made madeleines from me three times a week. He tells me Proust would be proud!

                                                                                                                      3 Replies
                                                                                                                      1. re: jarona

                                                                                                                        What recipe do you like?
                                                                                                                        I'm so impatient, 30 minutes in the fridge is long... but, I will try your extra cold batter in the mad pan for more fridge time and onto the hot preheated cookie sheet.

                                                                                                                        1. re: Cynsa

                                                                                                                          Here's the recipe I use:
                                                                                                                          2/3 Cup of flour
                                                                                                                          1 tsp. baking powder
                                                                                                                          pinch salt.
                                                                                                                          OK. mix all these dry ingredients. Set aside.

                                                                                                                          Melt one stick of butter. Let cool slightly, but you still want it liquid.

                                                                                                                          1/2 cup sugar
                                                                                                                          2 eggs
                                                                                                                          Mix the two ingredients for two minutes. High speed. Kitchen aid or whatever mixer you use.

                                                                                                                          After the two minutes is up add: vanilla (Use the amount you like). The graded peel of one lemon and it's juice.

                                                                                                                          Mix for another minute.

                                                                                                                          OK. Now. Fold the dry ingredients into the sugar/egg mixture. Fold nicely and make sure everything is well blended.

                                                                                                                          OK. Now. Fold in the butter. Fold it in well and untill all traces of the butter is blended.

                                                                                                                          OK. Now. Pour the batter into a bowl. Cover with cling, but place the cling directly over the batter. OK?

                                                                                                                          Now. leave it in the fridge for an hour. After the hour is over, prep your mad pans. Gods honest truth here. I used to butter and flour. A couple of weeks ago, I used all the butter to melt and didn't have enough for the mad pans. Ii used PAM. then floured the pam'ed pans. Didn't the mads turn out of the pan better than with the butter---so I leave it up to you to either use butter/flour to prep the pans or the pam/flour. Your choice.

                                                                                                                          OK. So. after the hour is up, spoon the batter into the mad pans. Return the mad pans with the batter into the fridge for another hour.

                                                                                                                          Place cookie sheet in oven. Preheat to 400.

                                                                                                                          Bake the mads at 400 for 11 to 12 minutes depending on your oven.

                                                                                                                          Take 'em out, cool and sprinkle with confectioners sugar!

                                                                                                                          Hope you like the recipe!

                                                                                                                          1. re: jarona

                                                                                                                            thank you :-) this will be my next batch