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Characteristic humps on Madeleines?

Everytime I bake my madeleines they come out different. They always taste great, but they are often missing their hump. I have tired many different techniques but really seem to work. Could filling the pans to full be the cause of the problem?

asked by GavinAvery over 1 year ago
8 answers 1900 views
Me_in_munich_with_fish
added over 1 year ago

Have you tried refrigerating the batter for a little while (about 30 minutes) before baking? If you refrigerate it to firm it up a bit, then mound a tablespoon of batter in each depression in the madeleine pan. Don't spread the batter. This should help with the hump!

Default-small
added over 1 year ago

I have refrigerated the batter and this method works sometime or only on a few in the batch.

Me_in_munich_with_fish
added over 1 year ago

How much batter are you putting in each depression? Also, what recipe are you using, or have you been using different ones?

Default-small
added over 1 year ago

I have been using Dorrie Greenspan's recipe and filling the molds just about to the top.

Chris_in_oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 1 year ago

Here's what Dorie Greenspan has to say--let the batter rest, and pre-heat the pan: http://www.doriegreenspan...

Stringio
added over 1 year ago

I followed the link to Dorie Greenspan's post about Madelines. Are they supposed to be THAT humpyy? I've been doing to wrong all these years. That is some big humps!

Default-small
added over 1 year ago

chill your molds