Posted by Matt on March 21, 1998 at 22:52:14:
In Reply to: Re: Madeleines posted by Gerard on March 15, 1998 at 19:30:38:
Hi Gerard,
I'm here again looking for help. I have done three bakes with
the Madeleines. The first was with the recipe I gave you from
that french book. I did this bake at work trying to give the
bosses an idea of what they were. While they were dry and a
little tough. (I was in a real hurry and used the volume
measurement....I know shame on me.). They liked the concept.
Soooo, I've been working on coming up with some different
recipes, giving them an option. I haven't tried yours, as I
know you wouldn't mind if I used it for personal use, but this
is to help my bosses business, and I would need the OK from you
before I would do that. I'm funny about those things I guess.
Anyway the second bake I used weight measurements and substituted
the bread flour for cake flour. Over baked them a little,
but the result was much better in tenderness and taste.
Then on the third bake I tried the following which I got from
"Professional Baking" and modified slightly for the test bake.
Here it is:
Eggs 4 pcs.
Sugar 7 oz
Salt pinch Whip until thick and light.
Unsalted melted butter 7 oz.
Vanilla 1/2 tsp
Lemon Zest 1 lemon Stir in
Cake flour 7 oz
Baking Powder 1 tsp Fold in
Bake at 375 F
Looks a lot like a pound cake to me. This one came out very good
and I didn't over bake.The one thing that I'm not getting in
that trademark hump on the top side (when in the mold) of the
cookie. It's not settling down after it cools, that is, that the
cookie stays the same size from when I take it out of the oven
until it's completely cool. I even read some where that when
you scoop the batter into the mold that you don't have to spread
it evenly and that will get the classic hump. That didn't help
either. I possibly may be filling the mold too much, as I am get
ting a 1/8" inch ridge around many of the madeleines.
Gerard, I always value your opinion and on this especially. I
have book knowledge of baking for a huge variety of baked goods,
but other than bread I'm a novice and admit it oh great Pastry
Chef. :-)
The thing I liked about the last batch is that I made a 15 pcs
(1/2 the above recipe) batch and my daughter ate two, I hammered
the other 13 down in 15 min and didn't even realize it. That was
the first batch that got me to do that.
Monday, I want to show my boss a plain one and a choc dipped one
(I'm even going to attempt tempering choc tomorrow.)
Oh I saw some recipes at
http://www2.godiva.com/recipes/recipes/chocolatier/easy-elegance/madeleines-index.html
I know I'm making a big deal about something so simple, but it is
hard to try anything new at our bakery, and now that I'm getting
a shot I want to do it right. I am slowly being transformed from
bread man to cookie boy, and have to teach myself the whole way.
After the madeleines, I'll be scouring my books for some other
treats. I't's a long story. If you are interested e-mail me and
I will send you the why to all this in the e-mail. Everybody here
doesn't need to hear about it.
mel63@capital.net
Thanks for your help
Matt
(novice cookie boy)