Wow these were AMAZING. I just made them and finally found the recipe I've been looking for all these years. I've tried so many recipes, even attending a leisure class at the culinary school, to no avail... so thank you!!
I read that many do not get the bump and that they turn out flat. The tip to achieve the bump is that once you make the batter, put plastic wrap on the bowl and refrigerate for 1 hour or 15-20 minutes in the freezer. Then put in the pan, you can refrigerate again for another hour if you like, but not necessary. This will give you a big bump after baking. Good luck :))
The bump comes from baking at 400 for 3 min then 350 for 7 min or so 😉 Also batter should rest 2 hours at room temperature .... I add 20 gr of honey in my recipe to give dark surgery edges ) Check frenchcooking academy channel he has same recipe but better
I did all of that (heated while mixing so as to not scrabble the egg and then set my timer so I whipped it long enough). I don't know what went wrong. I went through each step as though you were in the kitchen with me.... I'm not giving up! I'll try again and reduce the butter to the original amount (I wanted the softer style and jumped ahead). They were flat, BUT still very tasty, LOL Thank you
Hi there I changed what you did I melted the butter, I used ½ a lemon zest, and used Lakeland Silicone Mini Madeleine Mould x24.i had to cook them for 20 mins not 12 mins like you said they were soft yellow not brown.my god they were out of this world!!!!!!!!!!!! I’ll get same size mould you used and not melt the butter as when I did it I spoon it in to mould. But thank you for your help showing me how easy it is to make them
Is it 1/2 cup of flour before sifting? I sifted then measured 1/2 cup of flour and my cookies were almost soupy. I also tried 5 oz. of butter instead of three. I can't wait to get it right.
was the bater chilled in the fride or allowed to rest? Mine turns out looking more liquidy. Fluffy liquid, but liquidy. Also, my madeleines keep deflating, any suggestions?
Hi Chef Chris I have the same problem: they deflate when got out of oven, but they taste heavenly. I tried many batches but end up the same problem. please help. Thank you
How far ahead can you make these? My kids have to make them for a country project for their classes...60 total..oof! They seem like they'd harden or go chewy if you were to make them too far ahead.
Not having a great time making these and I love baking. I copied the recipe from the show. My cookies are flat! I'm guessing because there isn't any baking soda? So, I tried to go on to the website at the end of this show and I can't locate the recipe at all. I'm using a silicon madeleine cookie sheet for the first time (and possibly the last time!). I doubled the butter for a softer cookie but this is redonkulous. Can anyone help me figure out what I'm doing wrong.. :(
Wow these were AMAZING. I just made them and finally found the recipe I've been looking for all these years. I've tried so many recipes, even attending a leisure class at the culinary school, to no avail... so thank you!!
This is the one! After watching trying many receipts but this is the real one. It is so good! Thx
thanks for the recipe and the awesome tips. husband and guests went apes for it. I serve it warm with raspberry preserve or vanilla ice cream.
I read that many do not get the bump and that they turn out flat. The tip to achieve the bump is that once you make the batter, put plastic wrap on the bowl and refrigerate for 1 hour or 15-20 minutes in the freezer. Then put in the pan, you can refrigerate again for another hour if you like, but not necessary. This will give you a big bump after baking. Good luck :))
The bump comes from baking at 400 for 3 min then 350 for 7 min or so 😉
Also batter should rest 2 hours at room temperature .... I add 20 gr of honey in my recipe to give dark surgery edges )
Check frenchcooking academy channel he has same recipe but better
I like the ice cream scooper idea, I’ve been using spoons and messy and I like this idea way better
what a nice video. very good tips all throughout.
I did all of that (heated while mixing so as to not scrabble the egg and then set my timer so I whipped it long enough). I don't know what went wrong. I went through each step as though you were in the kitchen with me.... I'm not giving up! I'll try again and reduce the butter to the original amount (I wanted the softer style and jumped ahead). They were flat, BUT still very tasty, LOL Thank you
Hi there
I changed what you did I melted the butter, I used ½ a lemon zest, and used Lakeland Silicone Mini Madeleine Mould x24.i had to cook them for 20 mins not 12 mins like you said they were soft yellow not brown.my god they were out of this world!!!!!!!!!!!! I’ll get same size mould you used and not melt the butter as when I did it I spoon it in to mould. But thank you for your help showing me how easy it is to make them
the best video of Madeleine baking:-)
Looks wonderful! Guess I'll have to invest in a new pan!
Thank you for this recipe and your helful hints.
Thank you for making it so easy...
I was watching Yakitake Japan where they bake bread, and it also makes me want to bake some bread too haha
Thank you very much for the info, Chef!
this recipe seems one of the better ones
Awesome video! Can't wait to make them =]
Is it 1/2 cup of flour before sifting? I sifted then measured 1/2 cup of flour and my cookies were almost soupy. I also tried 5 oz. of butter instead of three. I can't wait to get it right.
If I wanted to make the cookies with a lemon zing, should I just add the lemon juice with the mix or apply it onto the cookies?
Why do you use softened butter instead of melted? Thanks for the answer!!
does this recipe calls for a crunch madeleine or is it soft? If i want a soft madeline...double the butter you said? Thanks Chef Chris!! :D
Do they taste like the ones sold at Star Buck stores ?
@CollegeofDuPage
Can i use cupcake molds :)!
i can't really find the mold you have
Wow so easy! thank you I have 3 M pans I am so excited!
was the bater chilled in the fride or allowed to rest? Mine turns out looking more liquidy. Fluffy liquid, but liquidy. Also, my madeleines keep deflating, any suggestions?
Hi Chef Chris
I have the same problem: they deflate when got out of oven, but they taste heavenly. I tried many batches but end up the same problem. please help. Thank you
Where did you buy the scoop?
I've had some trouble finding it
How far ahead can you make these? My kids have to make them for a country project for their classes...60 total..oof! They seem like they'd harden or go chewy if you were to make them too far ahead.
@CollegeofDuPage
Can i use all purpose flour? What's the difference between the flour you used and all purpose?
I love Madeleine cookies！
Can I use whole wheat pastry flour?
@CollegeofDuPage
Are the madeleine cookies that you made soft or hard?
THANKS Chef Chris
They Are Delicious!
aren't you supposed to brown the butter then add when cooled in order to be true traditional Madeleines?
k😊arlagb
He just made a sponge cake recipe not a Madeleine, the french would be disgusted
! Yum all up
Good enough for Marcel Proust :o)
If you want to make the Madeleines more tender and soft, don't double the butter just melt it..........
Yum!!
how many madeline's does this recipe make 24?
i watched an anime called Yumeiro Patissiere, so thought i could bake a madeline just like in the anime
Not having a great time making these and I love baking. I copied the recipe from the show. My cookies are flat! I'm guessing because there isn't any baking soda? So, I tried to go on to the website at the end of this show and I can't locate the recipe at all. I'm using a silicon madeleine cookie sheet for the first time (and possibly the last time!). I doubled the butter for a softer cookie but this is redonkulous. Can anyone help me figure out what I'm doing wrong.. :(
maybe try adding 1/4 teaspoon of baking powder
Why not give the flour by weight?
Cookies!!!!!!!!!
Music aggravating!
yehhhh :D
got no time for this; ima just buy from target
If I don't have the spray, is it okay to use butter ?
and yeah,
the vanilla is a powder one?
or liquid ?
O0o....
thankyou!