Madeleines

Posted by Matt on March 15, 1998 at 14:02:09:

In Reply to: Re: granulated sugar vs. brown sugar posted by Gerard on March 13, 1998 at 07:15:09:

Hi Gerard,
Sorry for the delay. My computer and I were fighting, but we
worked through the problems.

This is the recipie that I want to spring on my boss. It's from
"Paris Boulangerie-Patisserie," by Linda Dannenberg. Published by
Clarkson Potter/Publishers.

The units are in grams and the recipie is small. I had seen it some
time before and tried it, the result was wonderful. So here we go:

2 large eggs
100 gr granulated sugar

75 gr melted unsalted butter (cooled slightly)
100 grams all purpuse flour (Next I will try cake)
1 teaspoon baking powder
Grated zest from 1/2 lemon
1/4 teaspoon vanilla extract

There isn't any salt in this formula. The first batch tasted fine
without it. If we go with this and I have to up the recipie size,
it may need a pinch of salt.

Basically it goes together like yours except that the eggs are
whipped to a froth. adding the butter and blending well. with
the rest of the ingredients just stired in. The method says to
let the batter sit for one hour. It goes together real easy.
I have since found similar recipies in professional books that
have larger quantities. Also, they treat the eggs a liitle differnt.
The egg and sugar in the pro recipies are treated more like a
genoise and the dry ingredients are folded in. I like the above
recipie and will see if the boss is interested in selling these.

I think that I will try your recipie out at the same time to see
the difference. Your right about the ease of madeleines.
So simple yet so good.

Talk to you latter,
Matt

Follow Ups:

• Re: Madeleines Angela Santiago 13:47:27 12/08/98 (0)
• Re: Madeleines Gerard 19:30:38 3/15/98 (6)
  • Re: Madeleines Matt 22:52:14 3/21/98 (1)
    • Re: Madeleines Gerard 09:44:52 3/22/98 (0)
  • Re: Madeleines Matt 13:32:05 3/16/98 (3)
    • Puff dough, Matt? Gerard 08:05:12 3/20/98 (2)
      • Re: Puff dough, Matt? Matt 23:00:29 3/21/98 (1)
        • Re: Puff dough, Matt? Gerard 09:13:34 3/22/98 (0)