mint Posted June 5, 2013 Share Posted June 5, 2013 Bought some super moulds at half price today so can somebody please give me a foolproof recipe? Link to comment Share on other sites More sharing options...
woolybanana Posted June 5, 2013 Share Posted June 5, 2013 You mean naughty cakes, as in Mary Magdelaine? Link to comment Share on other sites More sharing options...
Loiseau Posted June 5, 2013 Share Posted June 5, 2013 Here goes! Have made this recipe many times over the years - as you can see, cos the amounts are all in imperial! From a Mapie de Touluse-Lautrec cookbook of the 1960s.MADELEINES (makes 12)2 eggs3oz sugar3oz sifted plain flour3oz unsalted butter, melted3 teaspoons dark rumHeat oven to 180 degC.Beat eggs and sugar together till frothy.Stir in flour. Then stir in melted butter, then the rum.Mix well.Butter the shell-shaped madeleine tins and fill with the mixture.Bake about 15-20 mins. Remove from oven and let them cool to lukewarm before taking them out of tins and placing them on a cake rack to finish cooling.Angela Link to comment Share on other sites More sharing options...
mint Posted June 6, 2013 Author Share Posted June 6, 2013 [quote user="woolybanana"]You mean naughty cakes, as in Mary Magdelaine?[/quote]Better speak nicely to Angela then, hadn't you? Angela, that sounds delish........hmm, I'd never eat madeleines again made sans rum![:D] Link to comment Share on other sites More sharing options...
woolybanana Posted June 6, 2013 Share Posted June 6, 2013 Angela watches my diabetes like a hawk so such delicious looking cakes are only in my dreams. Stick of celery is my limit. Link to comment Share on other sites More sharing options...
mint Posted June 6, 2013 Author Share Posted June 6, 2013 If you ever manage to give Angela the slip, I'd feed you as many of those madeleines as you can gorge yourself on![:D][;-)]Alas, can't make them today as I need to buy unsalted butter, not to forget the all-important dark rum.........[:(] Link to comment Share on other sites More sharing options...
Clair Posted June 6, 2013 Share Posted June 6, 2013 I made some last week to test my newly-acquired madeleines trays (reduced by 70%, couldn't resist!) and this recipe (in French, but easy to follow) was surprisingly easy and successful.translation, just in case...PS: I skipped the milk but added ½ its volume in orange flower water instead.PPS: previous attempts have required resting for hours in the fridge, brown butter, blahblahblah... this recipe didn't and it really was a doddle... though I will use brown butter next time ! Link to comment Share on other sites More sharing options...
Pommier Posted June 6, 2013 Share Posted June 6, 2013 Oooh - I'm tempted by both recipes, but I haven't got a madeleine tin - can I justify one? Please excuse my ignorance, but what's brown butter (or it that just a bit burnt?) Link to comment Share on other sites More sharing options...
mint Posted June 6, 2013 Author Share Posted June 6, 2013 Clair, how many cakes with your mixture?I bought 2 moulds (silicone) of 6 cakes each. Maybe I should rush down to the shop tomorrow and get 2 more. They were 50% off and, like you, I couldn't resist!Like Pommier, I, too, would like to know what brown butter is [8-)]In answer to your question about justifying buying one, Pommier, I'd say just think of the hours of pleasure that you will give, producing madeleines for your family and friends to eat[:D] Link to comment Share on other sites More sharing options...
Clair Posted June 6, 2013 Share Posted June 6, 2013 [quote user="Pommier"]Oooh - I'm tempted by both recipes, but I haven't got a madeleine tin - can I justify one? Please excuse my ignorance, but what's brown butter (or it that just a bit burnt?) [/quote]Brown butter is butter melted over a gentle heat so that the water evaporates and milk solids drop to the bottom of the pan and sizzle gently until they turn brown and infuse the melted butter as they cook.The milk solids are discarded or filtered out.It's a similar process to making ghee, but allowing the milk solids to cook.Called beurre noisette in French. Link to comment Share on other sites More sharing options...
Clair Posted June 6, 2013 Share Posted June 6, 2013 [quote user="sweet 17"]Clair, how many cakes with your mixture?[/quote]I made 36 madeleines (not mini ones) and I ate them all! [:-))] (not on the same day...)My new trays are metal, and I had to use a silicone one for the last dozen. Big difference in the finish product. Metal gave better results. Link to comment Share on other sites More sharing options...
mint Posted June 6, 2013 Author Share Posted June 6, 2013 [quote user="Clair"][quote user="sweet 17"]Clair, how many cakes with your mixture?[/quote]I made 36 madeleines and I ate them all![/quote]Oh, Clair, you are sooooo................IMPRESSIVE! Link to comment Share on other sites More sharing options...
Clair Posted June 6, 2013 Share Posted June 6, 2013 [quote user="sweet 17"][quote user="Clair"][quote user="sweet 17"]Clair, how many cakes with your mixture?[/quote]I made 36 madeleines and I ate them all![/quote]Oh, Clair, you are sooooo................IMPRESSIVE![/quote]It doesn't come naturally and I have to work at it, but yes, I am!! [;-)] [kiss] Link to comment Share on other sites More sharing options...
woolybanana Posted June 6, 2013 Share Posted June 6, 2013 You are also a sadist!! Link to comment Share on other sites More sharing options...
Loiseau Posted June 6, 2013 Share Posted June 6, 2013 Don't tell Wooly, girls, but I made some of Delia's brownies last night for a picnic today. Now I am busy following in the footsteps of Clair and munching all the leftover ones unaided...Angela Link to comment Share on other sites More sharing options...
woolybanana Posted June 6, 2013 Share Posted June 6, 2013 See what I am up against! Link to comment Share on other sites More sharing options...
mint Posted June 6, 2013 Author Share Posted June 6, 2013 But it's all for your own good, Wooly![:D] Link to comment Share on other sites More sharing options...
woolybanana Posted June 6, 2013 Share Posted June 6, 2013 Huh, but not leaving the smells around or the bowls I cant scrape out or even talking about the stuff in my presence!!! Link to comment Share on other sites More sharing options...
Loiseau Posted June 6, 2013 Share Posted June 6, 2013 For goodness' sake! You were 533 miles from the brownies, Wooly! How COULD you have smelled them?I really fancy making some madeleines now, though...Angela Link to comment Share on other sites More sharing options...
woolybanana Posted June 6, 2013 Share Posted June 6, 2013 See what I mean, she even counted the miles. Link to comment Share on other sites More sharing options...
idun Posted June 6, 2013 Share Posted June 6, 2013 Claire is orange flower water popular in your region of France. I had a good friend from Valence who would bring me 'delices' from her neck of the woods and everything sweet had orange flower water in it, well that she brought for me to try.I have never had any madeleines with it in. Link to comment Share on other sites More sharing options...
mint Posted June 6, 2013 Author Share Posted June 6, 2013 [quote user="woolybanana"]See what I mean, she even counted the miles.[/quote]I ain't gonna be in the midst of a domestic, so I'm off to make out my shopping list for all the requisites for my madeleines. Link to comment Share on other sites More sharing options...
Clair Posted June 6, 2013 Share Posted June 6, 2013 [quote user="idun"]Claire is orange flower water popular in your region of France. I had a good friend from Valence who would bring me 'delices' from her neck of the woods and everything sweet had orange flower water in it, well that she brought for me to try.I have never had any madeleines with it in. [/quote]I thought it would go well with the lemon zest... I don't have any Rhum and didn't fancy Calvados! Link to comment Share on other sites More sharing options...
5-element Posted June 8, 2013 Share Posted June 8, 2013 As someone asked earlier: is it OK to make madeleines without madeleine moulds ? I gave my metal madeleine moulds away when it was clear, after several years, that I would never make madeleines. [:(]Now you've made my mouth water with all this talk...And I am so pleased that Clair posted a recipe (now bookmarked) that doesn't require rum, which I really dislike. Lemon zest or orange flower water, yes!!Some people find that the French overuse orange flower water, put too much and into everything. I think it's very easy to overdo it. Link to comment Share on other sites More sharing options...
mint Posted June 8, 2013 Author Share Posted June 8, 2013 Some comments and acknowledgementsFirstly, thank you, loiseau, I tried your recipe first because the quantities were small and I thought that if had to mess up, I'd rather mess up a small amount!Tell me, Angela, I noticed a lack of any raising agent in your recipe. Is that correct as it says plain flour but no mention of baking powder?Anyway, I made 16 yesterday and felt, in view of Clair's consumption, eating about 6 seemed OK [:P]They did rise but they didn't have that little mound in the middle like the bought ones? Also, I didn't have rum but did have some Pernod that someone gave me years ago. The cakes had the faintest whiff and were most unusual! I did think that I should have added a teaspoon of baking powder but I await Angela's instructions.I'm going to try Clair's recipe next and hope the shop still had some half price moulds left.Also, if I manage to find Michel Roux's recipe (saw him make those on a programme called Great British Something or Other), I will post it on here. Link to comment Share on other sites More sharing options...
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