Comments on: Classic French Madeleines

By: Audrey

Audrey — Sun, 05 Jan 2025 07:45:39 +0000

In reply to Lovell Levin. Have fun learning and more importantly, have fun in the kitchen! Hope you enjoy the recipes :)

By: Lovell Levin

Lovell Levin — Sat, 04 Jan 2025 18:44:10 +0000

Looking forward in learning about French pastries etc.

By: Audrey

Audrey — Tue, 26 Nov 2024 08:00:32 +0000

In reply to Norma de Meel. No problem at all. There's no doubt the taste will still be delicious, and the "fix" is an easy one. Plus, honestly, I find most people see something big and fluffy and they love it right away. Some "mistakes" are good ones, Norma!

By: Norma de Meel

Norma de Meel — Mon, 25 Nov 2024 14:05:22 +0000

In reply to Audrey. I had to make them the night before my event so icing sugar sprinkled on them will hide any oops! They will be appreciated with no explanations or excuses from me. But a good learning curve. Thanks for your quick response. N.

By: Audrey

Audrey — Mon, 25 Nov 2024 08:10:24 +0000

In reply to Norma de Meel. You likely nailed it, Norma. The excess of egg, especially the whites, would have overinflated the Madeleines. I'm sure they still tasted good, but obviously the texture was affected by the excess of egg. But, I always say, better overinflated than not inflated at all! :)

By: Norma de Meel

Norma de Meel — Mon, 25 Nov 2024 05:00:31 +0000

first time trying madeleine cookies. they turned out very puffy and very cake like. could it be because I used 3 large eggs instead of medium as called for

By: Audrey

Audrey — Wed, 13 Mar 2024 08:05:59 +0000

In reply to Anonymous.

This is so incredibly kind of you, thank you so much! Madeleines are very near to my heart (I think every French will say that), so making these as delicious as possible has always been my goal.

Now, to answer your question… I’ll first start by saying I’ve not make chocolate Madeleines before, and you’d think Herme would have a spot on recipe, as he is a wizard in the kitchen. Now, that being said, 2 tablespoons of cocoa might be a bit much. I do agree with him in that I’d go with cocoa powder as opposed to real chocolate, but I’d likely have started with half the amount of a real high quality, rich cocoa powder. To amplify the flavor, I might also add a half a teaspoon of instant espresso powder (if you can find that). It isn’t a traditional thing in France, but I’ve found that adding instant espresso powder to chocolate recipes really rounds out the flavor.

So, in short… I’d just redo my recipe, but add 1 tablespoon of cocoa powder and 1/4 to 1/2 teaspoon of instant espresso powder to start. I can’t promise a perfect result, but that’s how I would start! Good luck and would love to hear back of any successes on your quest! 🙂

By: Anonymous

Anonymous — Tue, 12 Mar 2024 12:28:06 +0000

Your instructions and recipe produced PERFECT madeleines. That’s what people commented. I asked how were they? They replied perfect, or just perfect. You’d be surprised at how many madeleine recipes I’ve seen that don’t include the all important chilling of the batter in order to produce the tell-tale “bump” in the baked madeleines. I have a question though. I’d like to make a chocolate madeleine. What would you add to the batter, or would the recipe require a whole re-work? Pierre Herme (the acclaimed French pastry chef) had a recipe for chocolate madeleines which I made today, but despite his esteemed reputation, I found his recipe produced a madeleine that tasted a bit on the dry side. Maybe it’s the 2 tablespoons of cocoa powder in his recipe that produces that characteristic. I don’t know, but I’d like a suggestion of how to achieve my aim of a great chocolate madeleine. Would you add real chocolate, just cocoa powder, a combination? I’m keen to hear any suggestions. Thanks again for the great instructions and recipes, I feel it’s helped make me a better baker. My next attempt is your apple tart Tartin recipe. 🙂

By: Vegan Madeleine Recipe: Indulge In Scrumptious Guilt-Free Treats!

Vegan Madeleine Recipe: Indulge In Scrumptious Guilt-Free Treats! — Tue, 19 Dec 2023 07:42:15 +0000

[…] Madeleine pan: A specialized pan with shell-shaped depressions is crucial for achieving the classic madeleine shape. […]

By: Audrey

Audrey — Sun, 06 Aug 2023 07:09:24 +0000

In reply to Diliam. Thank you so much, Diliam! I love those croissants! To answer your question, I have to give you a range... It all depends on the exact amount of batter you put in the moulds, as well as they size of the moulds (they tend to come in various sizes). But you should get no less than 12, and around 18 or so at the top end.