Baking with Julia
Tara of Smells Like Home has chosen…
Traditional Madeleines on pages 166-168.
Next weeks selection will come from Madam Chow of Madam Chow’s Kitchen.
yay!! i love madeleines and will love to try a new recipe!
Sweet!! I’ve always wanted to make these… plus, my sister and mom LOVE them!! :)
awesome choice because my b-day is this week and they’re my favorite cookie EVER!!!!
i made them as soon as i got the book in jan., they’re wonderful!
Awesome city. Something I consider to be great fun is trying different madeleine recipes and I haven’t tried this one yet. I love it.
The pan at the botton are for the large ones?
Thanks for posting this so early, the batter is already in the fridge now. :-)
Right on! I haven’t made madeleines in over a year now – I’m making them now! I also agree with Ulrike, this is great that the selection is posted so early.
Oh yaey!!!! I adore madeleines. And this is a treat that I can easily find time for amidst my studying. Great choice!!! :)
Yay! I was just saying the other day that I wanted to try making some! I bought a pan ages ago but have never used it. Hooray! I can’t wait!
Does anyone have suggestions on how I should make madeleines without a madeleine pan??
Oh damn. I don’t have a pan. I’ll see if I can find a fairly cheap pan. If now I’ll have to sit this one out.
Hmm, I don’t have a pan either, not sure if my little kitchen has room for another pan, we’ll see! If anyone finds a good deal on one please post it! I figure Bed Bath and Beyond probably carries them and I could use a 20% off coupon on it, I might try that.
No pan here either. I wonder if I can improvise somehow… If anyone comes up with an alternative please let me know!
Hmm, do you have to have the pan? Somehow I don’t think hubby is going to like the justification for having to purchase yet another pan, lol.
I read somewhere that you can use a mini muffin pan. I’m sure it’s not authentic or whatever, but at least those of us without madeleine pans can try out the recipe.
Of course, I don’t have a mini-muffin pan either.
sigh… another pan! i would totally go the mini-muffin route (i guess it sorta turns into a tea cake in that case?), but madeleines are my aunt’s fave and i’m seeing her this week… so kind of perfect :)
Yay! I’ve never made Madeleines before!! I can’t wait to try them out…however, I will be using my mini madeleine pan for this one. Thanks, Tara! Good pick!
hell yeah! i have a mini madeline tin just wating to be used! i think a mini-muffin tin would be a good sub.
I don’t have the pan but I just snagged one of my mom’s extra mini muffin pans! Hope that works! Thanks for the tip Bridget!
Well, I’ve been debating buying a pan… now may be as good a time as any – we’ll see. I’ve never had a madeleine still (which is why I have a hard time springing for the pan. FYI – though, I have seen a Donna Hay recipe where she suggests baking them in spoons.
You can see that idea here.
Holly, what a great link to the Donna Hay idea. This is the first recipe that I made from the Dorie cookbook.
I appriciate the early notice of the recipe. I find with so many yummy things in the house I must pace myself. Early notice means I can plan who to share with better.
Since I have made these a few times may I share a couple of thoughts.
Grease (spray oil) your silicone madeleine molds (even though Dorie tells you you don’t need to) it helps keep the shell shape distinct.
Brown the butter for a lovely depth of flavour
The batter keeps well in the fridge (but the baked madeleines do not) so I just baked a tray at a time over a few days.
Hmm, that spoon idea is tempting. Although my husband (and I) would be very unhappy if our spoons got damaged in the oven.
I appreciate the link as well. I have always wanted to make madeleine’s myself. Having never tried them, I too could not justify the pan. But I do have a gazillion spoons here. Excellent suggestion Holly!
The dough is very firm/stiff and airy after refrigerating. It is very hard to fill the right amount into the tin. Although I didn’t fill the mold to the rim it was too much and all ran together!
I recommend to chill the batter in the molds. And it’s much much more than the German “Bärentatzen”-Tin with 12 molds.
They are in the oven now, they won’t turn out good, and I won’t make this recipe again.
Yeah! I’ve been hoping someone would pick these!!!!
okay I know this has nothing to do with madeleines but could someone tell me how everyone is getting these cute pictures in their header. I can not seem to do it. I can insert a photo but then it is too big. Help.
Update on the “spoon” idea from earlier. I did try Donna’s recipe about a week ago in my spoons and it didn’t do anything to the spoons at all. I was a little worried. Anyway, I liked Sabra (at Cookbook Catchall’s) idea to go find unique spoons for this purpose at a thrift store. I haven’t found a madeleine pan yet that cost less at $25US so, a few dollars for spoons seems like a better investment to me if you can’t afford the pan or don’t want to spend the money. Either way, my spoons were fine and they are just plain old stainless steel from BB&B.
As for how the recipe worked, they sunk into nothing because I didn’t have enough spoons and overfilled them. I’m excited to try Dorie’s recipe in the spoons and will try to do that soon and let y’all know how it goes.
Loving the spoon link, thanks Holly! I had no idea about these prop stores… may become my new summer hangout :)
Lori, if you go to the Layout tab in Blogger, and select Edit on the Header element (the one that says Lori’s Lipsmacking goodness), there should be a section in there to upload a picture. good luck!
Oh duh… i didn’t read your whole post! did you choose “shrink to fit”?
I missed this week’s baking, but am excited about this week. I tried these and burned the heck out of them. I am determined to get them right!
Maybe a dumb question, but why mini muffin pan as substitute for madeleine mold and not regular?
Lori, whats your picture prob? I will try to help!
You need the special form to get real madeleines>/a>, they must have an egg-shaped mound in the middle. You won’t get a mound in a normal muffin tin or in a mini muffin tin. If you use this, you just get muffins with a different taste. You don’t get that typical mound with Dorie’s recipe either, look at the picture at page 167, they are too flat for a typical madeleine. We call this in German “Bärentatze”=bear’s claw. The spoon technique also gives no mounds, the middle is shrunken.
oops a broken token, I apologize:
the real madeleines
<a href=”http://cookbookcatchall.blogspot.com/2007/11/spoon-madeleines-and-adventure.html”<spoon technique
If you have a TJ Maxx, they have Madeleine pans for cheap. I got two there a week or two ago.
I made mine in the mini muffin tin and they came out just fine. Not “traditional” really but it didn’t affect the taste just the mound shape. They did puff up like a muffin nicely.
Cb- I don’t think you would get very many if you used a regular muffin pan. There wasn’t a lot of batter. I had just enough to get 24 out of the minis.
I’m not sure where to post this, but are we doing another OSI this week? I didn’t see it mentioned anywhere.
Mine just came out of the oven–and Ulrike was right in my case–no plump little hump appeared. I followed the recipe to a ‘T.’ They are good, though. One note of advice–thoroughly butter and flour the molds, otherwise you’ll wind up with much of the cookie stuck in the pan! In my case, more treats for the cook!
Hi, I’m new here and thinking about starting (informally) with the madeleines. Can I hear some peoples’ opinions of pan materials? I don’t have a pan yet, but am thinking of getting one, and would love to know what you all think of silicone/aluminum/non-stick, etc.
I did get a (small) hump with this recipe. I used a silicone pan. (Leuke regular and mini) My hump was better with the browned butter. When I didn’t brown the butter it didn’t emulsify into the mix as well (so when it was chilled there were little lumps of butter) this seemed better when I added the step of browning the butter.
I will try TJMaxx but if they do not have the pans, I will use the spoon idea. Even if you do not have spoons you would use, you could go to a thrift store and pick up a bunch for cheap!
CB- thank you. My pictures when I load them are too big for the headers. DO you resize before you load?
Pingback: Tuesdays with Dorie: Traditional Madeleines? | kuechenlatein.com
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