Comments on: My First Madeleines http://pinchmysalt.com/2010/01/07/my-first-madeleines/ Food, Recipes, and Photography Fri, 10 Sep 2010 06:34:24 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: Around The Internet Kitchen: The Code of It All | Macheesmo http://pinchmysalt.com/2010/01/07/my-first-madeleines/comment-page-1/#comment-17310 Around The Internet Kitchen: The Code of It All | Macheesmo Fri, 16 Jul 2010 15:55:52 +0000 http://pinchmysalt.com/?p=4127#comment-17310 [...] My First Madeleines.  Not my first ones obviously.  I’ve never tried them.  But Nicole’s first ones.  I must say I would have to give her a grade of A+ based on photos only.  If I had one of those nifty madeleine trays, I’d be making these suckers. (@ Pinch My Salt) [...] [...] My First Madeleines.  Not my first ones obviously.  I’ve never tried them.  But Nicole’s first ones.  I must say I would have to give her a grade of A+ based on photos only.  If I had one of those nifty madeleine trays, I’d be making these suckers. (@ Pinch My Salt) [...]

]]> By: swati http://pinchmysalt.com/2010/01/07/my-first-madeleines/comment-page-1/#comment-16029 swati Fri, 14 May 2010 20:12:36 +0000 http://pinchmysalt.com/?p=4127#comment-16029 I liked the way you explained your experience of making it first time. Before last couple of weeks ,I made madelines for first time too. As I was reading your post i found it so similar to my experience . Thanks for your suggestion to use butter. I liked the way you explained your experience of making it first time. Before last couple of weeks ,I made madelines for first time too. As I was reading your post i found it so similar to my experience .

Thanks for your suggestion to use butter.

]]> By: monica http://pinchmysalt.com/2010/01/07/my-first-madeleines/comment-page-1/#comment-15708 monica Thu, 08 Apr 2010 10:44:08 +0000 http://pinchmysalt.com/?p=4127#comment-15708 J'adore madeleines! J’adore madeleines!

]]> By: More Madeleines — Pinch My Salt http://pinchmysalt.com/2010/01/07/my-first-madeleines/comment-page-1/#comment-15280 More Madeleines — Pinch My Salt Wed, 03 Mar 2010 22:11:11 +0000 http://pinchmysalt.com/?p=4127#comment-15280 [...] my first madeleines from the beginning of the year?  Well, I decided to give them another try – this time with a [...] [...] my first madeleines from the beginning of the year?  Well, I decided to give them another try – this time with a [...]

]]> By: Marcos http://pinchmysalt.com/2010/01/07/my-first-madeleines/comment-page-1/#comment-15108 Marcos Wed, 17 Feb 2010 21:23:38 +0000 http://pinchmysalt.com/?p=4127#comment-15108 Another lurker popping out of the woodwork to say how I appreciate you writing up making these. I also had stumbled on Heidi's recipe last fall, and while I will admit to having made them in mini-muffin pans instead of Madeleine pans, the taste was still wonderful. And now that you've reminded me, I need to head over to Amazon so I can do these a bit better justice. Yum! Another lurker popping out of the woodwork to say how I appreciate you writing up making these. I also had stumbled on Heidi’s recipe last fall, and while I will admit to having made them in mini-muffin pans instead of Madeleine pans, the taste was still wonderful. And now that you’ve reminded me, I need to head over to Amazon so I can do these a bit better justice. Yum!

]]> By: alison http://pinchmysalt.com/2010/01/07/my-first-madeleines/comment-page-1/#comment-14857 alison Sat, 30 Jan 2010 02:19:51 +0000 http://pinchmysalt.com/?p=4127#comment-14857 we used mini madeleine pans and made them for petits fours trays in culinary school (a traditional french pastry program) and they were so good and beautiful. as a fellow lemon lover, i've glazed them with a 10x sugar and limoncello mixture and it was just delicious.. i've used it on several types of madeleines--lemon, orange, green tea.. pairs so well to highlight a few points and questions mentioned: buttering and flouring the pan is key--allows you to just pop them right out and makes clean up easy. you get much more oven spring if you chill your batter (even just for a bit..) and that gives you a beautiful bump--we were always taught to display them with the bump side up because that was what showed the skill/nuance of madeleines. you'd be amazed at how much of a bump you can really have! i think the absolute best way to fill the pans (especially neatly if you are making a few batches and need to reuse pans and want to reduce on clean up time) is by using a piping bag (no tip needed and just toss it back in the fridge between batches). we used mini madeleine pans and made them for petits fours trays in culinary school (a
traditional french pastry program) and they were so good and beautiful. as a fellow lemon lover, i’ve glazed them with a 10x sugar and limoncello mixture and it was just delicious.. i’ve used it on several types of madeleines–lemon, orange, green tea.. pairs so well

to highlight a few points and questions mentioned:

buttering and flouring the pan is key–allows you to just pop them right out and makes clean up easy.

you get much more oven spring if you chill your batter (even just for a bit..) and that gives you a beautiful bump–we were always taught to display them with the bump side up because that was what showed the skill/nuance of madeleines. you’d be amazed at how much of a bump you can really have!

i think the absolute best way to fill the pans (especially neatly if you are making a few batches and need to reuse pans and want to reduce on clean up time) is by using a piping bag (no tip needed and just toss it back in the fridge between batches).

]]> By: Avanika (Yumsilicious Bakes) http://pinchmysalt.com/2010/01/07/my-first-madeleines/comment-page-1/#comment-14773 Avanika (Yumsilicious Bakes) Sun, 24 Jan 2010 10:38:37 +0000 http://pinchmysalt.com/?p=4127#comment-14773 I want a madeleine pan oh so bad! They look so good, I feel like I'm missing out. Thanks for the step-by-step, as soon as I am fortunate enough to own a pan, I'm coming back to this post! I want a madeleine pan oh so bad! They look so good, I feel like I’m missing out. Thanks for the step-by-step, as soon as I am fortunate enough to own a pan, I’m coming back to this post!

]]> By: Di http://pinchmysalt.com/2010/01/07/my-first-madeleines/comment-page-1/#comment-14629 Di Tue, 19 Jan 2010 03:37:58 +0000 http://pinchmysalt.com/?p=4127#comment-14629 Ooh, pretty. =) Now you've got me wanting to make madeleines again. It's been quite a while since I've baked any. The pans are calling me... =) Ooh, pretty. =) Now you’ve got me wanting to make madeleines again. It’s been quite a while since I’ve baked any. The pans are calling me… =)

]]> By: Wendy http://pinchmysalt.com/2010/01/07/my-first-madeleines/comment-page-1/#comment-14599 Wendy Sun, 17 Jan 2010 00:04:10 +0000 http://pinchmysalt.com/?p=4127#comment-14599 That post has justified my decision to get a madeleine tin and make them for afternoon tea... you have photographed everything so beautifully, as well! That post has justified my decision to get a madeleine tin and make them for afternoon tea… you have photographed everything so beautifully, as well!

]]> By: Nicole http://pinchmysalt.com/2010/01/07/my-first-madeleines/comment-page-1/#comment-14493 Nicole Tue, 12 Jan 2010 17:39:55 +0000 http://pinchmysalt.com/?p=4127#comment-14493 <b>Jenny:</b> It's hard to tell in the photo, but the pans were brand new and identical. You're right, the type of metal, as well as the finish on baking pans makes a huge difference! :-) Jenny: It’s hard to tell in the photo, but the pans were brand new and identical. You’re right, the type of metal, as well as the finish on baking pans makes a huge difference! :-)

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