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I have a question about baking Madeleines

post #1 of 5
Thread Starter 

I haven't been able to figure out what causes it but basically whenever I make these for no rhyme or reason that I can tell they will "poof" up in the center ... I have no idea what the technical term is but I butter my pans put them in the fridge to cool mix up my batter and park it in the fridge for about half an hour, give it a quick stir and spoon it into the molds and bake at 425 for around 15 minutes or until they have the color I want.

 

Recipe might be helpful

 

1 lemon

2 cups AP flour (250g)

1 1/2 tps baking powder

3 large eggs

3/4 cup (150g) sugar

2/3 cup (150ml) milk

1 stick (115gl) melted butter

 

Combine dry ingredients and mix then add butter, lemon juice, lemon zest, eggs and milk and stir until combined.

 

The recipe comes from "Glorious French Food" by James Peterson

post #2 of 5
They are supposed to do that. http://www.tastingtable.com/entry_detail/national/17273/Baking_Perfect_Madeleines_with_David_Lebovitz.htm
post #3 of 5
Madeleine's are supposed to crown so it sounds to me like you're making them correctly! Do you have a photo of the finished product?
post #4 of 5
Thread Starter 

No sorry I don't ... I will try to remember to take a few pics the next time I make some ... one thing that Lebowitz does that I haven't been doing is beat the egg/sugar mixture until it doubles in volume ... I will try that the next time.

post #5 of 5

My dough is not as loose as the one on his video. My dough can be scooped with a spoon and placed on the mold. I don't have  pan like his but individual little molds. They are a pain, but the product is wonderful and delicious.

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