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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 3 years ago
8 answers 4504 views
120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added over 3 years 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!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

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

120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added over 3 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

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

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 3 years ago

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

D347253b 88e5 4ba1 ab1b 7b10260231b2  stringio
added over 3 years 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!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

chill your molds