As a French person, enjoyer of madeleines and someone who cooks, I understand why I was suggested your video while looking up madeleine recipes on French youtube. FIY if you're interested, out of all these recipes the one that looks the most like all the French madeleine recipes I know (as well as mine) is Martha Stewart's with the honey and milk and with the chilling overnight with a plastic wrap cover. Also all French recipes I know have a more runny consistency that still holds a little shape, similar to the NYT one, and the traditional flavouring is either lemon/orange or orange flower water (fleur d'oranger) which is extremely popular in all of French baking (and imo the single best baking flavour to exist, ever). Vanilla is not a veyr popular flavouring in traditional French baking and pâtisserie in general. Oh also everyone says that the humps come from the temperature shock of a very cold, overnight batter and mold going into a very hot, preheated oven.
From one of the TH-cam French style Pastry chefs, it's seems that honey is used a lot in addition to sugar. It's high on fructose, so Naturally sweeter. I've read the chilling was to let the flour hydrate, making a moist texture
I was just in Paris. I had Madeleines in different patisserie’s and they were all vanilla flavored not orange. I didn’t mind because I love vanilla flavor but I was a little disappointed since I thought they would all be orange flavor.
Baking is science and while I'm a scientist by nature as well as education, I am a terrible baker. On the other hand cooking is art, and I don't fancy myself much of an artist, you'd never leave my table hungry.
Bless you for trying out all these recipes, filming the process and discussing the results in such detail!! Thank you so much! This video is IMMENSELY helpful and appreciated! This i the longest video I've watched on TH-cam. I watched from beginning to end at normal speed and enjoyed every second of it! 🥰🥰
Guys, the ONLY madeleine recipe you have to try is Dominique Ansel !! ( he is a well renowned French pastry chef ). His recipe is super easy and fast, you will end up with the most perfect madeleines ever! If you looks his name on TH-cam you’ll find some videos of him making them. Btw, chilling overnight is very important, since the baking powder needs to do its thing
Thanks for the post. A friend and I made two versions of Madelines yesterday; the main difference being chill time. All had humps, but varied in the "colour" of the shell base. I prefer orange to lemon, and just a touch of vanilla to rid the egg smell of the batter. We adjusted the cooking times, between 7 - minutes and dropped the oven temp to about 185C. Some of yours have the same variation of colour...Likely due to the cool spots in the oven. Take home messages i) use a heavy tray ii) use best quality unsalted butter, French if you can get it iii) butter and dust the tray iv) chill the batter (at least and hour) and tray 10 minutes v) centre oven position vi) remove before they sweat and then dust with icing sugar vii) eat when hot. Batter keeps for two days and make small batches as needed. Enjoy.
Like everyone else, I was suddenly on the search for Madeleine recipes and found your video. Thank you for more or less doing the leg work for us. Your experimentation was great, you were clear in your narration and presentation. You have a beautiful nature about you that puts me at ease while experiencing the video. Job well done!
Thank you for taking the time to do this research!! I was planning on making madeleines and came across your channel. You did the research I didn’t want to do!!😂
This information was spot on. So helpful because I too, decided I wanted to make Madeleines and as I looked at recipes I was a bit frustrated by the differences. You actually helped me make my decision which was to go with the Preppy Kitchen recipe. I found that "Shortbread vs. Scottish Shortbread" recipes are similarly confusing. All these nuances, but two shortbread recipes I tried, one rested in the fridge in a tart type mold vs the recipe that went straight into the oven. Hands-down the refrigerated recipe won in texture. THANK YOU, THANK YOU, THANK YOU
Thanks for researching this! I've made a decent number of batches before, though I'm not an expert by any means and these are one of the few things I really know how to bake lol. I just made a batch, and every time I notice differences in the recipes. The one I just made, I noticed it didn't say to chill but I thought that was supposed to be standard so I did anyway! Nice gradual humps on each of them, but maybe a bit small. Also, for anyone hunting for fun flavors to add, I've started making mine lavender flavored! I tried it once on a whim and it worked so well I did it again. Just add in some edible lavender as you brown the butter and strain it out. Very yummy if you like floral flavors!
One of the benefits of chilling is that it gives more time for the flour to fully hydrate. Hydration doesn't "link" gluten strands, mixing does that, but it activates the gluten, which should result in a fluffy texture.
I have followed both preppy kitchen and sallys baking addiction for a while. These are my top 2 favorite bakers. I've made preppy kitchen's Madeline's many times and each time they come out great. Now I have to try Sally's Baking addiction. Thank you for this video. I also love America's Test Kitchen and your research reminded me of how they conduct their research. Well done! 🎉
Loved this! I too just bought a madeline pan and couldn't wait to watch this when it came up in my feed! Thanks so much for doing this it really enlightened me!
Flavored and scented with vanilla, lemon or orange zest (or both) and exotic and ethereal orange flower (blossom) water, these are (for me) the epitome of what a classic Madeleine should taste like. They are completely addictive. Unfortunately, I have no idea where I got the recipe, except it was during my years living in (my beloved) Boston around 1979. I recall the first time I made them, the aroma was exquisite. I could hardly wait to brew a pot of tea and allow the Madeleines to cool and dust with confectioner’s sugar. I have yet to find another recipe like this one. I can only say I am so happy I happened upon it many years ago. NOTE: Today, with clarified butter (ghee / Trader Joe's etc.) being readily available, one can omit the time needed to clarify the butter. Also note, this recipe calls for CAKE FLOUR. I have yet to come across any other Madeleine recipe calling for cake flour. This recipe truly calls to mind Marcel Proust's paean to the Madeleine & Linden (lime blossom) Flower Tea. Yes, I've had these amazing Madeleines with Linden Tea & all I can say is WOW!! These diminutive cakes will disappear in a flash. Yield: about 36 1 cup cake flour, sifted 3 large eggs, room temperature 1 cup sugar ¾ cup of butter, melted, clarified and cooled 1 tsp pure vanilla extract 2 tsp grated orange or lemon zest (or half and half) 1 tsp orange flower water Additional butter and flour for prepping the Madeleine pan(s) Confectioners' Sugar for dusting the cooled Madeleines (optional) Preheat oven to 400 degrees. Brush Madeleine tin with butter generously, then dust with flour. Prepare a double double boiler or bain Marie with water. The pan should be large enough to accommodate the bowl of your mixer. Bring the water to a simmer. Sift flour into a bowl and set aside. Heat butter slowly until melted, clarify it of foam and sediment and then set it aside to cool. In a large mixer bowl, work the eggs, sugar and vanilla with a wooden spoon until well blended. Set the bowl over the pan of barely simmering water, stirring constantly until the mixture is just lukewarm. Remove from heat. Beat with your hand or stand mixer on high until the mixture is light, fluffy and creamy and about tripled in volume (5-10 minutes). Gently, fold in the flour, citrus zest. Stir in the cooled clarified butter and orange flower water. Do not beat but continue folding and cutting from the bottom of the bowl with your wooden spoon or spatula until not traces of dry flour or running butter remains. Brush your Madeleine tin(s) with butter and dust with flour. Spoon the batter into the prepared Madeleine tin(s). Bake in 400 degree oven until edges are golden brown and a toothpick inserted comes out clean, about 8-10 minutes. Cool the Madeleines on a wire rack. Dust with confectioner’s sugar or dip in orange flower water citrus glaze (recipe follows) Store the Madeleines uncovered or in a container for up to three days. They’re best when eaten the day they are made. You may also freeze them in double bags which are tightly sealed. If freezing, don’t dust with confectioner’s sugar or glaze them but do that after they are thawed to room temperature. NOTE: Madeleines can be flavored as desired, including chocolate, lemon, orange, rum or other liqueur flavoring. Finely chopped nuts can be added to the batter, a classic being almond with almond flavoring.
Really great job! I recommend trying Larrouse Gastronomique classic Madeleine recipe. I found it to work best, no chill needed, and the bit of lemon juice helps activate the baking powder. The batter is silk in the beginning but will become stiff if left out. It says 20 minutes for baking but I found based on your oven, might want to go under.
There was no refrigeration nor baking powder at the time the recipe was developed. What you experience here are different evolutions of the receipt. I translate here the recipe from an old cookbook (around 1920), it's in 3 lines: 150g flour, 150g sugar, 125g butter, 2 big eggs, flavouring of your choice vanilla, lemon,... . Work the sugar and eggs into a white dough, gradually add the flour and soft butter and then the flavoring, fill the pan and bake in a hot oven ( around 200°C ) for 8 to 10 minutes. With a little experience, I feel that thiss receipt can be done without any measurement, to the exception of the number of eggs: for instance starting to add sugar to the eggs untill the color is good, then butter and flour, to get near the expected volume of batter then adjust consistency with more butter or flour.
Oh my goodness I love that you have an original 100 year old recipe! And that's so cool that it was such a simple process... I definitely want to try making these again with that classic method and see how they turn out now!
I just started researching these too and was so confused lol so when I found your video I was excited to see what you came up with and now I'm even more confused as to which one to try! lol I love love LOVE Preppy Kitchen, I've been subbed to him for a long time and actually just watched his video before watching yours. After watching you make his recipe I did notice that his were the fluffiest of all of them and I just really trust him and his recipes so Thank you so much for doing the legwork for me!
Thank you so much for doing this! We get in half an hour what it would otherwise have taken 3 days. Interestingly, you seem to value "light and fluffy," which would not be my choice at all. I prefer solid and dense madeleines.
Chilling the dough = no need to incorporate air it will form gluten strands as it chills Non chilled dough = gluten formed from mixing the end results will be the same because it’s forming gluten by mixing or by chilling
WOW! In my book, YOU are thee quintessential scientist and you definitely should be employed by America's Test Kitchen! If I had any pull, you'd have your first payroll check already. (I want to say so much to you that I took notes). With regards to filling the molds, why don't you use a small size 'ice cream' scoop? I'm not sure of the quantity each of those scoops have, but...). Have you seen Anna Olson's Madeline video? I was recently at a church rummage sale where I snagged two brand spanking new Madeline pans for a quarter! (Yes, 12-1/2 cents for 2!)..... but now I'm too intimidated to use even one! Last, but by no means least - You're Brilliant! You have a memory like a huge sponge and I am completely jealous. You're super intelligent and some kitchen, somewhere is looking for you. I would seriously recommend to you to attach your Madeline video to your resume and send it off to America's Test Kitchen/Food Network post haste. YOU are the type of Pro they are looking for...... do not hesitate - do it today. (Even though Martha's recipe wasn't so great, she'd love to see your video. She has an open mind and she has lots of people working for her.) YOU'RE FANTASTIC! ❤
I really DO appreciate all that work! I do something a little similar, but different .. lol .. I made a spread sheet and list the ingredients, then make columns of each recipe, comparing amounts, listing any odd items at the bottom .. just to compare and see any glaring differences. That way I can pick and choose, make my own recipe pieced together from a few selected ones. But your way .. WOW, lovely .. but . .ummmm .. I would have soooo little self-control. lol ..
YOU are amazing!! Thank you so much your thoughtful research! I ultimately ended up using the process from Sally’s Baking Addiction to make Lemon, Chocolate and Almond cookies. I liked beating the eggs and sugar, using browned butter and toasted almonds. Mixing some batter into the melted butter. Batter rests only 45 minutes. While one was resting, I made the next flavor. Recipe makes 24 - perfect for two pans. Oh, I also buttered the. Chilled the pans and put hey popped right out. Very satisfied with the results - nice pearl on top and good ridges on the bottom. They should be served soon. They get “solid” quickly, but still taste delicious. Going to try the stir and bake ones next time. I made them to celebrate Mary Magdalene’s Feast Day on 22 July! Thanks again.
Thank you for all your efforts making their recipes. I just got my madeleine pan this weekend and wanted to make them. I watched Preppy Kitchen on You Tube too. I think I will try his one. Great video!
THANK YOU FOR DOING THIS!!! Please make more videos like this this is SOOOO helpful. I usually have to do this research on my own and build my own recipe but you saved a lot of us time 😭 ❤❤❤❤❤❤❤
Just what I needed. I'm trying to help a friend who is organizing a Tea by the Sea fundraiser event with her less than successful madeleines. I was wondering how to compare the recipes I was finding online and you have done it just as I would. Thank you Thank you.! Just what I needed to confirm that the Preppy Kitchen recipe is our next try. I totally appreciate your info and approach to the pertinent details. It was a few days well spent from my point of view.
im actually so happy i found this video, because i was kinda stumped. i'd noticed the same disparity between recipes, and i've never even had madeleines before, so i didn't know what texture they are even SUPPOSED to be, which made picking the correct recipe really confusing. you're a lifesaver.
When you said nobody agrees on a recipe I felt that. Lmao I just started learning how to make them and as I search for tips to make them better, I’m finding SO MANY RECIPES
Great effort, but the batter needs to be more liquid (and indeed chilled overnight) for them to get the traditional hump. Look up Dominique Ansel's recipe, it's spot on and works every time.
Thanks for testing all these. Makes me glad now that I found the perfect recipe as I was still looking to see if there was a better one. Guess not - so lucky to follow the French Cooking Institute Madeleines. Tasty, good texture and simple. BTW I have messed it up by deviating on purpose, and the cookies still taste pretty good.
For your next piping experience, put the bag in a tall drinking glass before you fill it. Bend the bag over the edge of the glass and spoon the batter into the bag. The glass acts as a third hand, making the piping experience less messy. Enjoyed your experiment immensely, as I too recieved a Madeline pan for Christmas and haven't tried it yet. Thanks for the baking push.
this info was extremely helpful! i wanted to add madeleines to my baking repertoire bc i was tired of trying to find them in the store lol and u helped me narrow down it for me and it was very entertaining to watch!
I’m so delighted to have found this bake off!! Have been in search of a recipe to try, and here you are, so perfect. Thanks! I don’t have actual madeleine pans, but I think my little mini muffin pans should work well enough. Will definitely be giving some of these a try.
I ran into the same issue, all recipes different! The Art of Fine Baking has you combine eggs, sugar, and lemon in bowl over warm water until mixture is warm😂. Thanks for showing us so many great attempts, At least I know what to look for with my own bakes, sort of.
Prior to seeing your video, I watched the Preppy Kitchen and Martha Stewart make Madeleines. I was intimidated by the brown butter in PK's so I thought I'd make MS. It was definitely a different recipe with no milk or honey and no chilling! I think I'll give these two a try; Preppy Kitchen based on your results! Thanks for all your hard work!
No problem, I'm glad it helped you find a good option to try! And yeah, brown butter can be intimidating at first, but it's actually a pretty fast and easy process - you got this!
Thank you for doing this video and taking the time to carefully analyze and critique each recipe. This has been very informative. Your dialogue was delightful as well!
I made my very first madeleines last night and used the Julia child recipe since she was supposedly one of the best cooks for french food, but I got the same result as you- fantastic taste, but unpleasantly dense. I think what I'll do is use her ingredients but try other techniques to make them fluffier.
Thank you so much! My mom and i recently acquired a Madeline pan and were looking for recipes, and didn’t know which one to go with cause they were all so different! Your video was super helpful, and brightened our weekend :) Thank you so much!!
just made madeleines last night for the first time, and almost none of mine had the characteristic humps, even though the recipe maker's did.. at least now i see that plenty of recipes dont have them! glad you went with the tests instead of flavour variations, its a great angle and the kind of thing im always incredibly curious about, but too lazy to actually do myself.
This is dope. Thank you so much. I only know the preppy kitchen recipe but it helped me feel confident that I have a good one. Might try the other 2 you mentioned though! Ty!!!
I love the scheduling aspect. Great idea. Now, making all those disparate recipes, too much work. I’m going to watch this while I knit a coat. (Edit: thank you for all this work. Now I know the first thing I want to cook in my new oven.)
Yes, yes, yes! Your research is extremely helpful. Thank you so much for taking the time and sharing results. Most illuminating. I generally try three recipes, and tend to stick with the one I like best. I’m heading for my kitchen now to bake madeleines for the first time using Preppy Kitchen’s recipe. 😊
WOW! I would NEVER have tested so many recipes. Thank you for your effort and opinion. Score yourself ten bonus points! Do not pass GO! Do not collect $200. My go to recipe for Madeleines is from Entertaining With Beth. I’ve been using it for several years and love it. Please look her up on TH-cam and her webpage.
Poppy seeds. Lemon poppy seed madelines. I have no idea if it would mess up the batter, but it sounds delicious! If you can make any-type-of-citrus madelines, what about lime madelines? Grapefruit, yuzu? I'm going to write this down somewhere so I don't forget.
Such a great job you did , It was very helpful to me , i wants to make the traditional original Madeline's recipe . Thank you i really enjoyed watching this video .
Thank you for this! I just bought a madeleine pan and was perusing recipes. Your very thorough testing helped me decide which one to try and the one I was considering got nixed because of your video! This was very, very helpful!
Yay! When I do random experiments like this, I'm never sure if it'll be helpful to anyone at all, so I love hearing that it saved someone time or helped them choose a recipe!
You are a star💯. Even the thought of doing all that you did,would put me off. Admire your Determination for seeing it all through,says alot about you. Thx for all the knowledge ,we all gained ,DOWN TO YOU. Now where did l put that Madeleine pan,some years ago💤 🥰
Aw you're too kind, thank you! I love a good research project, although halfway through I usually do start questioning my sanity at taking on such a lot at once. XD
very very helpful, been making madelaines at the restaurant i work at and i wanted to perfect them. This gave me insiders information on the art of it. Thank you very much for your time and effort
Do I have a Madeleine pan? No. Am I going to try and make fairy cakes out of this instead? As soon as I get the time ❤️ So yes, all in all, very helpful, especially since I would never have been able to compare and contrast this way, and I tend to give up on the first sign of something going wrong (which I am trying to work on~)💞
Oo I'd be so interested to see how these work as cupcakes or fairy cakes! I think the texture would still be just as lovely, and yeah, save yourself the hassle of getting a whole separate pan!
❤love your show! My first and last try for madeleines was the recipe from Bruno Albouze. It turned out perfectly and I will repeat it again. I made vanilla madeleines and matcha green tea ones (my invention 😊). Happy Christmas 🎄
I enjoyed watching you make all the Madeleines and your opinion on how they turned out. I think I would have had a sample from a bakery also to compare to.
My twins bday are coming up. And i want to make madeleine tower cake. Soo many recipe and im lost in it. But luckily you done a research for it. Now i know which recipe i should use. Youre awesome. Such much saving my time & money for me❤️ thank you🤗❤️
I watched a few madeleine recipes and noticed after the batter is rested, bakers stir the batter before putting it in the pan. I noticed that you didn't stir the batter after they were rested-maybe that's why you had a hard time with the hump?
Oo that's a good point! I'm always afraid of knocking out air by stirring things, but I definitely think some of those could have benefited from a bit of post-chill mixing.
I like the warm madeleines that they served after a meal at Chef Daniel Boulud's restaurant here in Singapore.. I even googled the recipe and made it a few times for family.
Thank you for sharing your testing with us! I need to make these for my daughter in law's baby shower in July so I now have a good recipe to start with. I am just over the cusp of high elevation so I have to do some testing and adjusting...sigh.
Thank you so much! This is the first time I’ve ever seen any of your videos! It was informative, thorough, and amusing! You did such a great job that I’m going to check out your other videos!
Bless your heart for going through the trouble of testing all those recipes! 👍🏻❤️ I just bought two Madeleine baking pans last week, decided to find the recipe this afternoon, and here you are..Certainly a big help for picking out the best recipe for me - and many others I’m sure! Hopefully, I don’t mess it up😅! Thank you!😊🙏🏻 By the way, do you bake in the middle or middle lower of the oven?
@@gettheetothestitchery Thank you very much for your response! If you are interested, check out “ The French cooking Academy” - Stephan is a great chef and excellent instructor, he too just had a video for the Madeleines, I found it get to the point and simply to follow, I will make it this weekend! All the best to you, and thanks again 🙏🏻❤️
As a French person, enjoyer of madeleines and someone who cooks, I understand why I was suggested your video while looking up madeleine recipes on French youtube. FIY if you're interested, out of all these recipes the one that looks the most like all the French madeleine recipes I know (as well as mine) is Martha Stewart's with the honey and milk and with the chilling overnight with a plastic wrap cover. Also all French recipes I know have a more runny consistency that still holds a little shape, similar to the NYT one, and the traditional flavouring is either lemon/orange or orange flower water (fleur d'oranger) which is extremely popular in all of French baking (and imo the single best baking flavour to exist, ever). Vanilla is not a veyr popular flavouring in traditional French baking and pâtisserie in general. Oh also everyone says that the humps come from the temperature shock of a very cold, overnight batter and mold going into a very hot, preheated oven.
From one of the TH-cam French style Pastry chefs, it's seems that honey is used a lot in addition to sugar. It's high on fructose, so Naturally sweeter.
I've read the chilling was to let the flour hydrate, making a moist texture
I was just in Paris. I had Madeleines in different patisserie’s and they were all vanilla flavored not orange. I didn’t mind because I love vanilla flavor but I was a little disappointed since I thought they would all be orange flavor.
You are officially a scientist. Your curiosity, your commitment to testing your theories... I'm impressed!
Haha thank you! I definitely have a scientist's brain... just no interest in actual science.
@@gettheetothestitchery baking IS just science for hungry people
Baking is science and while I'm a scientist by nature as well as education, I am a terrible baker. On the other hand cooking is art, and I don't fancy myself much of an artist, you'd never leave my table hungry.
Bless you for trying out all these recipes, filming the process and discussing the results in such detail!! Thank you so much! This video is IMMENSELY helpful and appreciated! This i the longest video I've watched on TH-cam. I watched from beginning to end at normal speed and enjoyed every second of it! 🥰🥰
I'm so glad it was helpful to you!!
Agreed. I appreciate the scientific method and attention to detail. Definitely the longest recipe video I've ever watched on TH-cam.
Guys, the ONLY madeleine recipe you have to try is Dominique Ansel !! ( he is a well renowned French pastry chef ). His recipe is super easy and fast, you will end up with the most perfect madeleines ever! If you looks his name on TH-cam you’ll find some videos of him making them.
Btw, chilling overnight is very important, since the baking powder needs to do its thing
No, it was more confusing to me than helpful. Let's just go with
TO EACH THEIR OWN TASTE😊 No one has to be
a French Pastry Chef to bake a Madeleine.
@@bonnievalls5037As well as no one has to be an italian to make a tiramisu 😂👍
Thanks for the post.
A friend and I made two versions of Madelines yesterday; the main difference being chill time.
All had humps, but varied in the "colour" of the shell base.
I prefer orange to lemon, and just a touch of vanilla to rid the egg smell of the batter.
We adjusted the cooking times, between 7 - minutes and dropped the oven temp to about 185C.
Some of yours have the same variation of colour...Likely due to the cool spots in the oven.
Take home messages
i) use a heavy tray
ii) use best quality unsalted butter, French if you can get it
iii) butter and dust the tray
iv) chill the batter (at least and hour) and tray 10 minutes
v) centre oven position
vi) remove before they sweat and then dust with icing sugar
vii) eat when hot.
Batter keeps for two days and make small batches as needed.
Enjoy.
Like everyone else, I was suddenly on the search for Madeleine recipes and found your video. Thank you for more or less doing the leg work for us. Your experimentation was great, you were clear in your narration and presentation. You have a beautiful nature about you that puts me at ease while experiencing the video. Job well done!
I'm so glad you enjoyed it and found the info helpful! Thanks for watching!
I’m making preppy kitchen’s now - because of you! 😊
Thank you for taking the time to do this research!! I was planning on making madeleines and came across your channel. You did the research I didn’t want to do!!😂
I got your back!
This information was spot on. So helpful because I too, decided I wanted to make Madeleines and as I looked at recipes I was a bit frustrated by the differences. You actually helped me make my decision which was to go with the Preppy Kitchen recipe. I found that "Shortbread vs. Scottish Shortbread" recipes are similarly confusing. All these nuances, but two shortbread recipes I tried, one rested in the fridge in a tart type mold vs the recipe that went straight into the oven. Hands-down the refrigerated recipe won in texture. THANK YOU, THANK YOU, THANK YOU
You're so welcome! I love when my unscientific experiments can save someone else the hassle! And now I want to go test shortbread recipes... hm....
Thanks for researching this! I've made a decent number of batches before, though I'm not an expert by any means and these are one of the few things I really know how to bake lol. I just made a batch, and every time I notice differences in the recipes. The one I just made, I noticed it didn't say to chill but I thought that was supposed to be standard so I did anyway! Nice gradual humps on each of them, but maybe a bit small.
Also, for anyone hunting for fun flavors to add, I've started making mine lavender flavored! I tried it once on a whim and it worked so well I did it again. Just add in some edible lavender as you brown the butter and strain it out. Very yummy if you like floral flavors!
One of the benefits of chilling is that it gives more time for the flour to fully hydrate. Hydration doesn't "link" gluten strands, mixing does that, but it activates the gluten, which should result in a fluffy texture.
I tried and loved the French Kitchen Academy's recipe, it's easy, flavourful and perfect.
Do you mean Stephan Nguyen?
Love this. I was breaking my head trying to figure out which TH-cam recipe to follow. You saved me the pain. Thank you!
I'm so glad I could be of help!
I have followed both preppy kitchen and sallys baking addiction for a while. These are my top 2 favorite bakers. I've made preppy kitchen's Madeline's many times and each time they come out great. Now I have to try Sally's Baking addiction. Thank you for this video. I also love America's Test Kitchen and your research reminded me of how they conduct their research. Well done! 🎉
Loved this! I too just bought a madeline pan and couldn't wait to watch this when it came up in my feed! Thanks so much for doing this it really enlightened me!
I'm so glad it was helpful for you! Happy baking!
Flavored and scented with vanilla, lemon or orange zest (or both) and exotic and ethereal orange flower (blossom) water, these are (for me) the epitome of what a classic Madeleine should taste like. They are completely addictive. Unfortunately, I have no idea where I got the recipe, except it was during my years living in (my beloved) Boston around 1979. I recall the first time I made them, the aroma was exquisite. I could hardly wait to brew a pot of tea and allow the Madeleines to cool and dust with confectioner’s sugar. I have yet to find another recipe like this one. I can only say I am so happy I happened upon it many years ago. NOTE: Today, with clarified butter (ghee / Trader Joe's etc.) being readily available, one can omit the time needed to clarify the butter. Also note, this recipe calls for CAKE FLOUR. I have yet to come across any other Madeleine recipe calling for cake flour. This recipe truly calls to mind Marcel Proust's paean to the Madeleine & Linden (lime blossom) Flower Tea. Yes, I've had these amazing Madeleines with Linden Tea & all I can say is WOW!! These diminutive cakes will disappear in a flash.
Yield: about 36
1 cup cake flour, sifted
3 large eggs, room temperature
1 cup sugar
¾ cup of butter, melted, clarified and cooled
1 tsp pure vanilla extract
2 tsp grated orange or lemon zest (or half and half)
1 tsp orange flower water
Additional butter and flour for prepping the Madeleine pan(s)
Confectioners' Sugar for dusting the cooled Madeleines (optional)
Preheat oven to 400 degrees.
Brush Madeleine tin with butter generously, then dust with flour.
Prepare a double double boiler or bain Marie with water. The pan should be large enough to accommodate the bowl of your mixer. Bring the water to a simmer.
Sift flour into a bowl and set aside.
Heat butter slowly until melted, clarify it of foam and sediment and then set it aside to cool.
In a large mixer bowl, work the eggs, sugar and vanilla with a wooden spoon until well blended. Set the bowl over the pan of barely simmering water, stirring constantly until the mixture is just lukewarm. Remove from heat.
Beat with your hand or stand mixer on high until the mixture is light, fluffy and creamy and about tripled in volume (5-10 minutes).
Gently, fold in the flour, citrus zest.
Stir in the cooled clarified butter and orange flower water. Do not beat but continue folding and cutting from the bottom of the bowl with your wooden spoon or spatula until not traces of dry flour or running butter remains.
Brush your Madeleine tin(s) with butter and dust with flour.
Spoon the batter into the prepared Madeleine tin(s).
Bake in 400 degree oven until edges are golden brown and a toothpick inserted comes out clean, about 8-10 minutes.
Cool the Madeleines on a wire rack.
Dust with confectioner’s sugar or dip in orange flower water citrus glaze (recipe follows)
Store the Madeleines uncovered or in a container for up to three days. They’re best when eaten the day they are made. You may also freeze them in double bags which are tightly sealed. If freezing, don’t dust with confectioner’s sugar or glaze them but do that after they are thawed to room temperature.
NOTE: Madeleines can be flavored as desired, including chocolate, lemon, orange, rum or other liqueur flavoring. Finely chopped nuts can be added to the batter, a classic being almond with almond flavoring.
Thanks for adding your tried and true recipe! Do you ever refrigerate the batter?
Really great job! I recommend trying Larrouse Gastronomique classic Madeleine recipe. I found it to work best, no chill needed, and the bit of lemon juice helps activate the baking powder. The batter is silk in the beginning but will become stiff if left out. It says 20 minutes for baking but I found based on your oven, might want to go under.
Great tip, I'll definitely have to check out that recipe!
There was no refrigeration nor baking powder at the time the recipe was developed. What you experience here are different evolutions of the receipt.
I translate here the recipe from an old cookbook (around 1920), it's in 3 lines: 150g flour, 150g sugar, 125g butter, 2 big eggs, flavouring of your choice vanilla, lemon,... . Work the sugar and eggs into a white dough, gradually add the flour and soft butter and then the flavoring, fill the pan and bake in a hot oven ( around 200°C ) for 8 to 10 minutes.
With a little experience, I feel that thiss receipt can be done without any measurement, to the exception of the number of eggs: for instance starting to add sugar to the eggs untill the color is good, then butter and flour, to get near the expected volume of batter then adjust consistency with more butter or flour.
Oh my goodness I love that you have an original 100 year old recipe! And that's so cool that it was such a simple process... I definitely want to try making these again with that classic method and see how they turn out now!
@@gettheetothestitchery The newer recipes may be better though 😀
I just started researching these too and was so confused lol so when I found your video I was excited to see what you came up with and now I'm even more confused as to which one to try! lol I love love LOVE Preppy Kitchen, I've been subbed to him for a long time and actually just watched his video before watching yours. After watching you make his recipe I did notice that his were the fluffiest of all of them and I just really trust him and his recipes so Thank you so much for doing the legwork for me!
You're so very welcome!! Happy baking!
I just returned from Paris so my daughter and I are going to make madeleines today. This video was so helpful. thank you!!!!!!
I too bought a pan to make madeleines and quickly got really intimidated! This was very helpful. Thank you so much!
Thank you so much for doing this! We get in half an hour what it would otherwise have taken 3 days. Interestingly, you seem to value "light and fluffy," which would not be my choice at all. I prefer solid and dense madeleines.
Chilling the dough = no need to incorporate air it will form gluten strands as it chills
Non chilled dough = gluten formed from mixing
the end results will be the same because it’s forming gluten by mixing or by chilling
That's a great note!
WOW! In my book, YOU are thee quintessential scientist and you definitely should be employed by America's Test Kitchen! If I had any pull, you'd have your first payroll check already. (I want to say so much to you that I took notes). With regards to filling the molds, why don't you use a small size 'ice cream' scoop? I'm not sure of the quantity each of those scoops have, but...). Have you seen Anna Olson's Madeline video? I was recently at a church rummage sale where I snagged two brand spanking new Madeline pans for a quarter! (Yes, 12-1/2 cents for 2!)..... but now I'm too intimidated to use even one! Last, but by no means least - You're Brilliant! You have a memory like a huge sponge and I am completely jealous. You're super intelligent and some kitchen, somewhere is looking for you. I would seriously recommend to you to attach your Madeline video to your resume and send it off to America's Test Kitchen/Food Network post haste. YOU are the type of Pro they are looking for...... do not hesitate - do it today. (Even though Martha's recipe wasn't so great, she'd love to see your video. She has an open mind and she has lots of people working for her.) YOU'RE FANTASTIC! ❤
I really DO appreciate all that work! I do something a little similar, but different .. lol .. I made a spread sheet and list the ingredients, then make columns of each recipe, comparing amounts, listing any odd items at the bottom .. just to compare and see any glaring differences. That way I can pick and choose, make my own recipe pieced together from a few selected ones. But your way .. WOW, lovely .. but . .ummmm .. I would have soooo little self-control. lol ..
YOU are amazing!! Thank you so much your thoughtful research! I ultimately ended up using the process from Sally’s Baking Addiction to make Lemon, Chocolate and Almond cookies. I liked beating the eggs and sugar, using browned butter and toasted almonds. Mixing some batter into the melted butter. Batter rests only 45 minutes. While one was resting, I made the next flavor. Recipe makes 24 - perfect for two pans. Oh, I also buttered the. Chilled the pans and put hey popped right out. Very satisfied with the results - nice pearl on top and good ridges on the bottom. They should be served soon. They get “solid” quickly, but still taste delicious. Going to try the stir and bake ones next time.
I made them to celebrate Mary Magdalene’s Feast Day on 22 July!
Thanks again.
Thank you for testing so many recipe. Good editing: right speed, enough detail and interesting narration. 👍 Good job! 🎉
I have never had a Madeline in my entire life. And now I want to buy a Madeline pan and make them! LOL. Love watching your videos. Big Hugs
Thank you for all your efforts making their recipes. I just got my madeleine pan this weekend and wanted to make them. I watched Preppy Kitchen on You Tube too. I think I will try his one. Great video!
THANK YOU FOR DOING THIS!!! Please make more videos like this this is SOOOO helpful. I usually have to do this research on my own and build my own recipe but you saved a lot of us time 😭 ❤❤❤❤❤❤❤
Thank you for doing all this work for us. I usually look at 3 to 6 recipes before making any baked good for the first time.
If you need a suggestion for your next comparison bake off, Brownies. Maybe with an added element of seeing how well they freeze.
Just what I needed. I'm trying to help a friend who is organizing a Tea by the Sea fundraiser event with her less than successful madeleines. I was wondering how to compare the recipes I was finding online and you have done it just as I would. Thank you Thank you.! Just what I needed to confirm that the Preppy Kitchen recipe is our next try. I totally appreciate your info and approach to the pertinent details. It was a few days well spent from my point of view.
I'm so glad it was helpful to you!
I feel like we’re on the same wave length, I just got a madeleine pan as a gift from Christmas and haven’t used it yet 💀 I think this is a sign
It's definitely a sign! Break out that pan and give them a try!
im actually so happy i found this video, because i was kinda stumped. i'd noticed the same disparity between recipes, and i've never even had madeleines before, so i didn't know what texture they are even SUPPOSED to be, which made picking the correct recipe really confusing. you're a lifesaver.
When you said nobody agrees on a recipe I felt that. Lmao I just started learning how to make them and as I search for tips to make them better, I’m finding SO MANY RECIPES
Right? It's insane how many there are and no two are exactly the same!
Great effort, but the batter needs to be more liquid (and indeed chilled overnight) for them to get the traditional hump. Look up Dominique Ansel's recipe, it's spot on and works every time.
Thanks for testing all these. Makes me glad now that I found the perfect recipe as I was still looking to see if there was a better one. Guess not - so lucky to follow the French Cooking Institute Madeleines. Tasty, good texture and simple. BTW I have messed it up by deviating on purpose, and the cookies still taste pretty good.
For your next piping experience, put the bag in a tall drinking glass before you fill it. Bend the bag over the edge of the glass and spoon the batter into the bag. The glass acts as a third hand, making the piping experience less messy. Enjoyed your experiment immensely, as I too recieved a Madeline pan for Christmas and haven't tried it yet. Thanks for the baking push.
I'm so glad you enjoyed it - I hope your madeleines turn out divinely! Great tip for the piping bag - I'll give that a try!
this info was extremely helpful! i wanted to add madeleines to my baking repertoire bc i was tired of trying to find them in the store lol and u helped me narrow down it for me and it was very entertaining to watch!
I'm so glad you enjoyed it! Happy baking!
I just got a madeleine pan for Christmas and I want to say THANK YOU for guiding me towards a good recipe to start!
You're so welcome!
I’m so delighted to have found this bake off!! Have been in search of a recipe to try, and here you are, so perfect. Thanks! I don’t have actual madeleine pans, but I think my little mini muffin pans should work well enough. Will definitely be giving some of these a try.
I ran into the same issue, all recipes different! The Art of Fine Baking has you combine eggs, sugar, and lemon in bowl over warm water until mixture is warm😂. Thanks for showing us so many great attempts, At least I know what to look for with my own bakes, sort of.
That was fun watching you test the recipes, and yes the information was super helpful!
Prior to seeing your video, I watched the Preppy Kitchen and Martha Stewart make Madeleines. I was intimidated by the brown butter in PK's so I thought I'd make MS. It was definitely a different recipe with no milk or honey and no chilling! I think I'll give these two a try; Preppy Kitchen based on your results! Thanks for all your hard work!
No problem, I'm glad it helped you find a good option to try! And yeah, brown butter can be intimidating at first, but it's actually a pretty fast and easy process - you got this!
Thank you for doing this video and taking the time to carefully analyze and critique each recipe. This has been very informative. Your dialogue was delightful as well!
A legjobbat is el lehet rontani! El is rontottam! Nagyon köszönöm az előadást, aranyos vagy. Ölellek.
I now know much more about a cookie I have never tasted. I am now curious
Thank you! I was breaking my head trying tu figure out which recipe to follow, all so different. You rock!
You are so welcome!
Very helpful. Thank you.
That was a really great video- super-interesting and easy to watch. I absolutely loved your narrative! Nice job!
Thank you!
I made my very first madeleines last night and used the Julia child recipe since she was supposedly one of the best cooks for french food, but I got the same result as you- fantastic taste, but unpleasantly dense. I think what I'll do is use her ingredients but try other techniques to make them fluffier.
Yeah, I think that's the way to go - maybe that's what she thought madeleines are supposed to be like?? But I prefer the fluffy ones!
Thank you so much! My mom and i recently acquired a Madeline pan and were looking for recipes, and didn’t know which one to go with cause they were all so different! Your video was super helpful, and brightened our weekend :) Thank you so much!!
Appreciated your feedback
just made madeleines last night for the first time, and almost none of mine had the characteristic humps, even though the recipe maker's did.. at least now i see that plenty of recipes dont have them!
glad you went with the tests instead of flavour variations, its a great angle and the kind of thing im always incredibly curious about, but too lazy to actually do myself.
I'm here to do all your testing for you!
This is dope. Thank you so much. I only know the preppy kitchen recipe but it helped me feel confident that I have a good one. Might try the other 2 you mentioned though! Ty!!!
Glad I could be of help!
THANK YOU FOR THIS!!! I was literally watching PK’s video then came upon yours.
I love the scheduling aspect. Great idea. Now, making all those disparate recipes, too much work. I’m going to watch this while I knit a coat. (Edit: thank you for all this work. Now I know the first thing I want to cook in my new oven.)
Yes, yes, yes! Your research is extremely helpful. Thank you so much for taking the time and sharing results. Most illuminating. I generally try three recipes, and tend to stick with the one I like best. I’m heading for my kitchen now to bake madeleines for the first time using Preppy Kitchen’s recipe. 😊
This was SUPER helpful to me! Thank you! I am also a die-hard GBBO fan. I will be watching your other videos!
Glad I could be of help!
WOW! I would NEVER have tested so many recipes. Thank you for your effort and opinion. Score yourself ten bonus points! Do not pass GO! Do not collect $200.
My go to recipe for Madeleines is from Entertaining With Beth. I’ve been using it for several years and love it. Please look her up on TH-cam and her webpage.
Poppy seeds. Lemon poppy seed madelines. I have no idea if it would mess up the batter, but it sounds delicious!
If you can make any-type-of-citrus madelines, what about lime madelines? Grapefruit, yuzu?
I'm going to write this down somewhere so I don't forget.
Great work! Thank you bless you.
Thank you so much for spend times and gave detail information for each recipes. That is great helpful!! Thank you Thank you.
You are so welcome!
Such a great job you did , It was very helpful to me , i wants to make the traditional original Madeline's recipe . Thank you i really enjoyed watching this video .
I've watched a ton of videos for Madeleines. This was by far the most helpful. Thank you!
You're the hero we need, but don't deserve. Thank you! I was so lost with all the madelein recipes online so this was a huuuuge help!
Thank you for this! I just bought a madeleine pan and was perusing recipes. Your very thorough testing helped me decide which one to try and the one I was considering got nixed because of your video! This was very, very helpful!
Yay! When I do random experiments like this, I'm never sure if it'll be helpful to anyone at all, so I love hearing that it saved someone time or helped them choose a recipe!
Wow that was impressive! Now I'm curious on what these even are.
Omg the way you pronounced kitchn will stick with me forever
You are a star💯. Even the thought of doing all that you did,would put me off. Admire your Determination for seeing it all through,says alot about you. Thx for all the knowledge ,we all gained ,DOWN TO YOU. Now where did l put that Madeleine pan,some years ago💤 🥰
Aw you're too kind, thank you! I love a good research project, although halfway through I usually do start questioning my sanity at taking on such a lot at once. XD
very very helpful, been making madelaines at the restaurant i work at and i wanted to perfect them. This gave me insiders information on the art of it. Thank you very much for your time and effort
Do I have a Madeleine pan? No.
Am I going to try and make fairy cakes out of this instead? As soon as I get the time ❤️
So yes, all in all, very helpful, especially since I would never have been able to compare and contrast this way, and I tend to give up on the first sign of something going wrong (which I am trying to work on~)💞
Oo I'd be so interested to see how these work as cupcakes or fairy cakes! I think the texture would still be just as lovely, and yeah, save yourself the hassle of getting a whole separate pan!
❤love your show! My first and last try for madeleines was the recipe from Bruno Albouze. It turned out perfectly and I will repeat it again. I made vanilla madeleines and matcha green tea ones (my invention 😊). Happy Christmas 🎄
Oo matcha madeleines is such a good idea!
I enjoyed watching you make all the Madeleines and your opinion on how they turned out. I think I would have had a sample from a bakery also to compare to.
Very helpful!!! Second to none! Merci bien!
My twins bday are coming up. And i want to make madeleine tower cake. Soo many recipe and im lost in it. But luckily you done a research for it. Now i know which recipe i should use. Youre awesome. Such much saving my time & money for me❤️ thank you🤗❤️
I'm so glad it was helpful to you!!
Very very helpful! Thanks for the efforts you took!
Thanks for everything here!
I’m new baker. Will try
I miss the times when I was able to engage in anything like you did here 🥺 For now I'll just watch your content, it's heartwarming
For me " Joy of baking " recipes works. I never failed following her recipes
I watched a few madeleine recipes and noticed after the batter is rested, bakers stir the batter before putting it in the pan. I noticed that you didn't stir the batter after they were rested-maybe that's why you had a hard time with the hump?
Oo that's a good point! I'm always afraid of knocking out air by stirring things, but I definitely think some of those could have benefited from a bit of post-chill mixing.
I like the warm madeleines that they served after a meal at Chef Daniel Boulud's restaurant here in Singapore.. I even googled the recipe and made it a few times for family.
Oh my goodness that sounds amazing and delicous!
you inspired me to make lemon bars, so there is that. Also binging your videos so thanks for sharing your wonderful personality.
I was starting my research. Pretty new recipe for me. Then I was suggested your vid.❤ Wow!!! You did a lifetime job in a video!❤ Thank you so much!
So glad I could be of help!
Thank you for sharing your testing with us! I need to make these for my daughter in law's baby shower in July so I now have a good recipe to start with. I am just over the cusp of high elevation so I have to do some testing and adjusting...sigh.
Oo that elevation will get you every time... best of luck testing!
Thank you so much! This is the first time I’ve ever seen any of your videos! It was informative, thorough, and amusing! You did such a great job that I’m going to check out your other videos!
Aw thank you so much! I'm glad you enjoyed, and welcome to the channel!
😂😂perfect video! That was exactly my reaction ‘why does no one agree on how to make them?’
I really enjoyed this video. Thank you for all your hard work. First time watch your content.
I'm so glad! Welcome and thanks for watching!
3.09 " I have 10 DIFFERENT Madeleine recipes .. and NOT A SINGLE ONE
is the same as another ". Ha !!
yes thank you ...vey helpful
Thank you a lot for your work!!!!!
You are obsessed and insane. I LOVE IT!
Think I might gift me a tray for Christmas...
All the best research comes from us insane folks! hahaha
Thank you for this video. Helpful and fun. Is your doggie a Berner? I saw someone in the background hoping for a taste of madeleine.
The ingrédients
2 eggs
75g sugar
90g flour
1 tsp baking powder
90g melted butter
40g milk
2 tsp orange Flower
Thank you. This was helpful.
Thanks for the effort, really helpful
Lol . This was useful . Thanks for all the work
Bless your heart for going through the trouble of testing all those recipes! 👍🏻❤️
I just bought two Madeleine baking pans last week, decided to find the recipe this afternoon, and here you are..Certainly a big help for picking out the best recipe for me - and many others I’m sure! Hopefully, I don’t mess it up😅! Thank you!😊🙏🏻
By the way, do you bake in the middle or middle lower of the oven?
I'm so glad you found it helpful, and I hope your madeleines turned out heavenly! I baked all of these just in the middle of the oven.
@@gettheetothestitchery
Thank you very much for your response!
If you are interested, check out “ The French cooking Academy” - Stephan is a great chef and excellent instructor, he too just had a video for the Madeleines, I found it get to the point and simply to follow, I will make it this weekend!
All the best to you, and thanks again 🙏🏻❤️
Fun. This is something I would do. Thanks. Now I don’t have to.