Comments on: classic madeleines http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/ Sat, 11 Feb 2012 22:10:58 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Steph http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-1525398 Steph Wed, 25 Jan 2012 16:24:12 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-1525398 I agree with Candy! I have watched to taste and make Madeleine since I saw the first transporter movie. I have been looking for a pan all over and just bought a small one last weekend at William Sonoma. I am very excited to try them out this weekend : ) Thank you for your recipe!! I agree with Candy! I have watched to taste and make Madeleine since I saw the first transporter movie. I have been looking for a pan all over and just bought a small one last weekend at William Sonoma. I am very excited to try them out this weekend : ) Thank you for your recipe!!

]]> By: Rosie http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-1515469 Rosie Mon, 23 Jan 2012 00:10:43 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-1515469 Living in High Altitude I used to live in sea level too,. I'm now in Colorado, and fight all the time with the perfect Madeleine's recipe. Any of you can Help ????? Living in High Altitude
I used to live in sea level too,. I’m now in Colorado, and fight all the time with the perfect Madeleine’s recipe.
Any of you can Help ?????

]]> By: Camellia http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-1509490 Camellia Sat, 21 Jan 2012 01:40:58 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-1509490 @Yvo: While I was staying on Gold I would go to the Financier on Pearl for breakfast, got to say, the madeleines were not brilliant. They were a little too cake-like for my liking. The cakes weren't dense enough. @Yvo: While I was staying on Gold I would go to the Financier on Pearl for breakfast, got to say, the madeleines were not brilliant. They were a little too cake-like for my liking. The cakes weren’t dense enough.

]]> By: chris http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-947949 chris Mon, 26 Sep 2011 21:38:25 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-947949 Madeleines were always my favorite cookie when I lived at sea level. I have six tins and made them all the time. I now live at high altitude and cannot successfully make the cookies. They fall flat and have a tough texture. HELP? Madeleines were always my favorite cookie when I lived at sea level. I have six tins and made them all the time.

I now live at high altitude and cannot successfully make the cookies. They fall flat and have a tough texture.

HELP?

]]> By: tin http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-827972 tin Sun, 07 Aug 2011 21:33:33 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-827972 I'm currently studying Basic Patisserie at Le Cordon Bleu in Ottawa. When we made madeleines, we refrigerated the batter for about 20 minutes before piping(or use a spoon if you prefer) them onto the molds. The chef said that it's better if there's a large hump rather than having a flat madeleine. I’m currently studying Basic Patisserie at Le Cordon Bleu in Ottawa. When we made madeleines, we refrigerated the batter for about 20 minutes before piping(or use a spoon if you prefer) them onto the molds. The chef said that it’s better if there’s a large hump rather than having a flat madeleine.

]]> By: laura http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-821960 laura Thu, 04 Aug 2011 07:03:20 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-821960 I learned how to make Madeleines at Le Cordon Bleu in Paris. We brushed our pans with butter and then refrigerated them. We piped them in the very cold pans, but you could dollop them in. Just do not fill the shells all the way. Then we returned the pans to the fridge for about an hour. The cold dough hitting the very hot oven (we baked them around 400 for 8-9 min) made them rise and give us the hump. Also it made them light because the cold butter kind of bursts inside when hitting the heat, causing it to fluff. That is why you chill pie crust before baking and what gives it its flakiness. I learned how to make Madeleines at Le Cordon Bleu in Paris. We brushed our pans with butter and then refrigerated them. We piped them in the very cold pans, but you could dollop them in. Just do not fill the shells all the way. Then we returned the pans to the fridge for about an hour. The cold dough hitting the very hot oven (we baked them around 400 for 8-9 min) made them rise and give us the hump. Also it made them light because the cold butter kind of bursts inside when hitting the heat, causing it to fluff. That is why you chill pie crust before baking and what gives it its flakiness.

]]> By: deb http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-659710 deb Sun, 15 May 2011 16:57:24 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-659710 Your oven may run hotter than mine did. Small variances in ovens don't matter terribly with bigger baked goods, but with something so thin, it could definitely contribute to dryness. No harm in using a toothpick in one, either, to see if it has baked through and removing it once it has. Your oven may run hotter than mine did. Small variances in ovens don’t matter terribly with bigger baked goods, but with something so thin, it could definitely contribute to dryness. No harm in using a toothpick in one, either, to see if it has baked through and removing it once it has.

]]> By: Dona http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-659692 Dona Sun, 15 May 2011 16:42:12 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-659692 I just tried this recipe and I did let it sit over night and it came out really dry and not moist or valet at all... Should I bake it for less time? I baked it for 12 min at 400' any suggestions? Plus I overfilled the molds and this bump was formed in the middle of each Madeline :( I just tried this recipe and I did let it sit over night and it came out really dry and not moist or valet at all… Should I bake it for less time? I baked it for 12 min at 400′ any suggestions? Plus I overfilled the molds and this bump was formed in the middle of each Madeline :(

]]> By: joan b. http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-557919 joan b. Sat, 15 Jan 2011 14:30:03 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-557919 What is the best way to store Madeleines at home? What is the best way to package the cookies for posting them for gifts? Many thanks. What is the best way to store Madeleines at home? What is the best way to package the cookies for posting them for gifts? Many thanks.

]]> By: JulsC http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-485356 JulsC Sat, 11 Dec 2010 21:19:24 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-485356 Has anyone ever tripled the original Madeleine recipe? Do you have to change the amount of any ingredient like the egg? Has anyone ever tripled the original Madeleine recipe? Do you have to change the amount of any ingredient like the egg?

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