CH Runners
Not Running => Food => Topic started by: moroccangirl on November 07, 2014, 11:32:01 AM
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Are they supposed to be light and airy or dense? I finally bought a madelaine pan and can't wait to make them! Only because I think they are so pretty. I read some comments on a few recipes. Some people complained that they were too light and airy and some complained that they were too dense. Which are they supposed to be??
The ones I have dated have been in between, or from starbucks, where everything is dense.
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light and airy!
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Thanks! Then i'll try the recipe where the commenter complained "these are too light and airy". lol
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The madeleines I've had in France were dense, not spongy. The starbucks' madeleines were a copy of an impostor. Not.even.close. They lacked the famous bump, and they were spongy like cake. Authentic madeleines are almost dry. You can make them light and airy if you want, but they aren't authentic.
This is the recipe from the patisserie Ble Sucre in Paris made famous by its madeleines.
http://www.thepariskitchen.com/ble-sucre-bakery-fabrice-lebourdats-madeleines/ (http://www.thepariskitchen.com/ble-sucre-bakery-fabrice-lebourdats-madeleines/)
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I got some at Costco that were spongy. I think they would have been better if they had a crispness to them.
Also, there's a famous passage in a book by Proust, where he reminisces for ten pages about a madeleine from his childhood. He dunked it in tea, I think. So, I think it's supposed to be dunk able.
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The madeleines I've had in France were dense, not spongy. The starbucks' madeleines were a copy of an impostor. Not.even.close. They lacked the famous bump, and they were spongy like cake. Authentic madeleines are almost dry. You can make them light and airy if you want, but they aren't authentic.
This is the recipe from the patisserie Ble Sucre in Paris made famous by its madeleines.
http://www.thepariskitchen.com/ble-sucre-bakery-fabrice-lebourdats-madeleines/ (http://www.thepariskitchen.com/ble-sucre-bakery-fabrice-lebourdats-madeleines/)
Thanks!! I have never seen one with the bump. I actually don't like it, but I know it's only because I'm not used to it. Can't wait to try them sometime this week.
I mainly bought the pan because Madeleines are so pretty, but also because Sophia loves them so it's an easy thing I can send with her on her daycare mornings for a snack.
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srsly would know WAY better than I... the closest I've ever been to Paris is the backwater town of Paris, Ontario...
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I got some at Costco that were spongy. I think they would have been better if they had a crispness to them.
Also, there's a famous passage in a book by Proust, where he reminisces for ten pages about a madeleine from his childhood. He dunked it in tea, I think. So, I think it's supposed to be dunk able.
That's how they are sold in the pastry shops in France, dense and dry. But the ones you'd find in Blé Sucre are dipped in lemon or orange glaze which helps keep them moist. I highly recommend the recipe I posted.
It's very important to let the batter rest in the fridge for a few hours or overnight, then piped into a pan that has been buttered and floured (tapped over the sink to remove excess). Bake in a very hot oven til the edges are dark brown and after humps rise, then collapse. Tap the pan onto a counter to dislodge the madeleines. Then cool on racks before dipping in citrus glaze. then pop back in the oven until the glaze bubbles. Remove and let cool completely.