I had my eye & taste buds on those madeleines; so decided to give them a whirl this week for rewind. There were many comments posted on the P & Q link from all of you wonderful, very experienced bakers- thank you, thank you. This was my first genoise batter trial- I was very pleased to try it. It seemed like an easy cake batter, except for the darn sifting! Sift and re-sift- I just don’t grasp it- and then most of the other genoise/madeleine recipes I read, did not even use cake flour or sift; what gives here?
My eggs & sugar fluffed up perfectly with the 5 minutes of whipping- then I began the add this add that part (slowly, methodically even^&*). All came together perfectly, then I looked over & saw my extract sitting there that had not been added! Damn it! I very carefully poured it on top & folded some more- wondering if I have dealt it the fateful blow. This is where I took other advice- I had buttered my pans twice & refrigerated them; so I went ahead & filled the molds & refrigerated them also for 3 hours. Despite the fact that my portioning was not totally even in the pans- the little cuties looked promising.
You know, they are very tasty- but nothing spectacular- I adore the shell shape of the madeleine pans and would love to use them for other recipes. Question posed- are there other recipes for madeleine pans?
You will enjoy checking out other TWD bakers recipes this week on this link,
PS- As you see from the picture, i did not have the Dachsie sous chefs in the kitchen today; they were extremely busy outside.