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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 5 years ago

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8 answers 6829 views
petitbleu
added over 5 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!

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GavinAvery
added over 5 years ago

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

petitbleu
added over 5 years ago

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

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GavinAvery
added over 5 years ago

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

Greenstuff
Greenstuff

Chris is a trusted source on General Cooking

added over 5 years ago

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

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Dona
added over 5 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!

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john Garrett
added over 5 years ago

chill your molds

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