Madeleine Cookies
Posted: 16 February 2009 02:16 PM   [ Ignore ]
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Today was my first attempt at making madeleines from Dorie Greenspan’s book.  The flavor is delicious and it was a fun recipe to make, however I’m wondering if the texture was intended to be more delicate.  The butter used was Challenge’s European style.  I had a bit of difficulty folding in the flour.  After leaving it to chill overnight, the batter separated terribly.  Does anyone know if this is normal?  Would stirring it to reincorporate the butter cause toughness?  Does the density of the butter affect baking?

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Posted: 16 February 2009 02:30 PM   [ Ignore ]   [ # 1 ]
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Does the recipe call for a European style butter?

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Posted: 16 February 2009 02:43 PM   [ Ignore ]   [ # 2 ]
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It does not call for European style butter.  I had it on hand and love the flavor.

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Posted: 16 February 2009 03:06 PM   [ Ignore ]   [ # 3 ]
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I believe Euro style butter has more fat and less water than American butter… that might be your problem.

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Posted: 16 February 2009 04:31 PM   [ Ignore ]   [ # 4 ]
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Okay, I’ll try them again with regular butter.  Definitely worth experimenting.  Thanks.

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Posted: 16 February 2009 06:29 PM   [ Ignore ]   [ # 5 ]
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So far the batter is looking much better.  I used American butter which has one gram less total fat per tablespoon vs the European.  It also helped to sprinkle the flour and fold in four batches via a wire strainer.  The butter was added in two separate pour/fold times.  We’ll see in two hours when they can be baked!

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Posted: 16 February 2009 09:20 PM   [ Ignore ]   [ # 6 ]
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Success!  Complete difference in texture and heighth.  The batter did not separate during chilling.  Wonderful aroma wafting from one end of the house to the other.

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Posted: 16 February 2009 11:34 PM   [ Ignore ]   [ # 7 ]
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Perhaps you can snap and post a photo before they disappear smile.

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Posted: 17 February 2009 12:34 AM   [ Ignore ]   [ # 8 ]
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VB, welcome to our blog.  Madeleines are made of different batters, most are a basic yellow butter cake.  My favorite are done with Golden Genoise, as Cake Bible presents them.  Actually, whenever I do custom sizes, all extra batters goes into my madeleine molds rather than cupcakes.  I’ve made madeleines with Moist Chocolate Genoise, Cordon Rose Carrot Ring, Kahlua chiffon, etc, etc. 

I hope you are using madeleine silicone molds, as it is much easier and bakes more even than the metal ones.  I don’t think anyone in industry uses metal madeleine molds anymore.

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Posted: 17 February 2009 12:00 PM   [ Ignore ]   [ # 9 ]
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Patrincia and Hector-Thanks for the feedback.  I did snap a picture of both batches, however not being too computer savy, I have no idea how to post them and will have to wrangle one of the kids for help.  I’m searching through my temporarily packed cookbook collection to give Rose’s madeleines a try.  Desperately reorganizing an out of control cookbook collection into new shelves, but what was I thinking not leaving Rose’s within easy reach? 

Sadly, I had no idea about silicone molds.  This poor metal made in France wallflower pan waited twenty years to show what she could do!  I confess it is a little unnerving following Dorie’s instruction in giving the madeleine pan a good thwack to loosen the baked cookies, fearing they would fly across the kitchen and end up in the kitty crunchy dish.  Being able to successfully make Madeleines is especially gratifying.  It is our cookie of choice with afternnon tea.  No more Trader Joe’s!  These little cookies have unleashed a new sense of courage to tackle all things I’ve wanted to bake for years.  The forum successes and try agains are very inspiring.

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Posted: 17 February 2009 01:38 PM   [ Ignore ]   [ # 10 ]
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VB - 17 February 2009 04:00 PM

Desperately reorganizing an out of control cookbook collection into new shelves, but what was I thinking not leaving Rose’s within easy reach

I was just contemplating this daunting task myself…. except for the shelf with Rose’s books - they are all within easy reach smile.

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Posted: 18 February 2009 01:08 PM   [ Ignore ]   [ # 11 ]
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VB:
  Good morning to you. I thought I should explain to you why you sustained a dough failure as you described. You see I happen to use Challenge European butter in my Shortbread cookie baking. So, I am knowledgeable about it & a very large fan of this ingredient. Challenge Butter Co. is a San Francisco, Calif. creamery.
  Now then the dough failure simply was because your dough mass needed more hydration. How so you ask…you see in America butter to be called butter must have 80% butterfat at minimum. Most super market brands employ this minimum amount. This is why they can sell this package for less than other brands which have about 82% & 16% water content. THE WATER CONTENT is approx 17.5% the rest is whey or milk solids in the super market brands.. The european butter cantains at least 85% butterfat & only about 12.5/13% water content. So you see why your concoction was somewhat BRITTLE. All you had to do is what I do when making my French pie dough & it then seems a little dry in rolling it out Just wet your hands like you are going to wash them & let same drip over the dough & then slightly knead it. It works.
  Anyway I wish you good luck in your baking projects & enjoy the rest of the day.

  ~FRESHKID.

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Posted: 18 February 2009 06:54 PM   [ Ignore ]   [ # 12 ]
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Ahhhh, now I get it.  Thank you for the explanation.  Challenge is a lovely butter, isn’t it?  I’m also a fan of Strauss Creamery.

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Posted: 25 February 2009 10:15 PM   [ Ignore ]   [ # 13 ]
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Oh boy….this is my first time making madeleines and I just got my French metal pan in the mail yesterday!

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