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?
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!
I have refrigerated the batter and this method works sometime or only on a few in the batch.
How much batter are you putting in each depression? Also, what recipe are you using, or have you been using different ones?
I have been using Dorrie Greenspan's recipe and filling the molds just about to the top.
Chris is a trusted source on General Cooking
Here's what Dorie Greenspan has to say--let the batter rest, and pre-heat the pan: http://www.doriegreenspan...
Sorry, I wrote it wrong!! My minds on other things...
Let the batter rest, fill and CHILL the pan. Pre-heat a baking sheet, and bake them on the hot sheet. Her pictures have the biggest madeleine humps I've seen. Check out that link.
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!
chill your molds
Please enter a valid email address.
Well played. You deserve a cookie.
A perfect tart shell + rhubarb compote + lush almond cream
A Mix and Match Dessert for Spring
Can Meal Delivery Do Good?
Spring in the Shop
How to Care for Your Butcher Block
The Staub Cast Iron Kettle
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.