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Madeleines

 
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sistercooper



Joined: 28 Jun 2008
Posts: 9
Location: Australia

PostPosted: Sun Aug 17, 2008 6:21 am    Post subject: Madeleines Reply with quote

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



Joined: 30 Sep 2004
Posts: 1654
Location: Penrith (where jacarandas remind me of change), New South Wales, Australia

PostPosted: Sun Aug 17, 2008 10:56 am    Post subject: Reply with quote

hi there sistercooper...

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

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

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

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

do let us know how they taste!

welcome to C&Z!
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Barbara



Joined: 13 Nov 2004
Posts: 899
Location: Gold Coast Australia

PostPosted: Mon Aug 18, 2008 12:12 am    Post subject: Reply with quote

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

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



Joined: 28 Jun 2008
Posts: 9
Location: Australia

PostPosted: Mon Aug 18, 2008 1:36 am    Post subject: Madeleines Reply with quote

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



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

PostPosted: Mon Aug 18, 2008 12:30 pm    Post subject: Reply with quote

>will let you know<

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



Joined: 23 Jan 2006
Posts: 1324

PostPosted: Mon Aug 18, 2008 3:53 pm    Post subject: Reply with quote

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

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

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



Joined: 13 Nov 2004
Posts: 899
Location: Gold Coast Australia

PostPosted: Tue Aug 19, 2008 12:15 am    Post subject: Reply with quote

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



Joined: 28 Jun 2008
Posts: 9
Location: Australia

PostPosted: Tue Aug 19, 2008 2:30 am    Post subject: Madeleines Reply with quote

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



Joined: 11 Nov 2007
Posts: 236
Location: Madison, WI

PostPosted: Tue Sep 23, 2008 1:46 pm    Post subject: Reply with quote

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


Dory
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Amy Jemima



Joined: 03 Jan 2009
Posts: 5
Location: Sarasota, FL

PostPosted: Sat Jan 03, 2009 3:16 am    Post subject: Reply with quote

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