Baking Day 4: French Butter Cakes (Madeleines)

Initial Thoughts: I’ve never baked Madeleines before but I’ve always thought they were so cute and the perfect mini cake to give to friends or to have at afternoon tea. I wasn’t sure what to expect since I’ve never baked them before, but I found some gorgeous gold touch madeleine pans that were on sale at Williams-Sonoma so I figured I’d give it a shot.

Preparing the Batter: This recipe is VERY simple. The recipe from the Bouchon Bakery cookbook (where all these baking recipes will be from) makes enough batter for 12 madeleines. Once I prepared the batter, the recipe calls to leave it in the fridge overnight.

Baking: The following day I began by buttering my new madeleine pan by using a silicone brush dipped in melted butter. If you don’t own a pastry brush, I think you can probably just use a paper towel instead too. You keep the buttered pan in the fridge or freezer until the butter hardens, which is a GENIUS idea! I’m not sure why I’ve never thought of this before, but by hardening the butter, it releases the cake a lot easier so you don’t have to worry about “stickage” (I know that’s not a word but I just made it up). Once hardened, I first piped half the batter using a ziploc bag and then spooned the other half into the pan but I realized I had waaaay too much batter in some of the molds so I needed to scoop batter out from the overfilled molds and add it to the other ones. I think this may affect the “puff” of the madeleine because you’re messing with the batter more than you have to. I think using a spoon is the way to go. The madeleines went into the oven at 350 F for 9 minutes. As soon as the tops looked ready, I removed them from the pan directly on a baking rack with the puff side up.

Results: I think I’ve found my new favorite recipe! The madeleines turned out close to perfectly! I’m not sure if it’s due to the pan being “Gold Touch” (not quite sure what that means…will look it up later) but the bottoms of the madeleines browned VERY fast so it’s important to really keep your eye on them. I also removed them once 1 minute too early and I think that affected the puff of the madeleines as well. The cake was super buttery, moist and FLUFFY! Airy and light, these madeleines are dangerous because you can definitely eat a few in one sitting, but these suckers have a loooot of butter in them. Overall I really love this recipe and I plan on making more madeleines in a variety of flavors.


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