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Madeleines

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Madeleines

souschef | | Sep 2, 2010 12:18 PM

[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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