mix, mix… stir, stir

For such a formal looking result, madeleines are really easy to make. It’s the mold that makes them so pretty, yet it is also the mold that poses the only potential hitch to success - unmolding them! I thought I was home free buying a non-stick madeleine mold, no such luck. A well-greased non-stick mold must be all it will take, think again. The only way to get madeleines out of my mold is with a nice coating of melted butter and then a dusting of flour. I was reminded of this when making them for this weeks Tuesdays with Dorie recipe that Tara of Smells Like Home selected as I stared at my pretty little madelines that appeared to be permanently bonded to the pan.

I followed the recipe and the suggestion to grease the pan. Without thinking much about it I used a spray cooking oil and filled the molds. As I was struggling to get the cute little cakes to let go of the mold, I remembered I usually butter and flour the mold. The second batch went in a  buttered and floured pan and this time they jumped right out of the mold with a light tap on the counter.

I mentioned a second batch, the first batch I did a bit of an experiment with toasted flour. I have read about the concept of toasting flour as a way to add flavor to food and I usually make a madeleines with brown butter, so I thought I would try browning the flour instead. I just toasted it to a nice light brown color on the stove top in a heavy skillet. The result wasn’t bad, but it just didn’t add what I had expected and the texture seemed a little dense. I thought the only way to really know the effect of the toasted flour is to make a control batch with un-toasted flour. Wow, what a difference - as in don’t bother toasting flour for madeleines. The Madeleines made with regular flour were so light and soft and delicious that I tossed out the other batch. I will experiment with toasted flour in other types of recipes,  but for madeleines I will stick with tradition.

Getting back to the recipe as written; it is simple, quick and produces beautiful little cakes. I am not sure I will even bother using brown butter in the future. The madeleines of my past use almond flour and I think I prefer the lighter texture of this recipe. I really didn’t want to stop eating them and luckily managed to get a picture before they were all gone.

This is yet another winner from Dorie Greenspan’s Baking: From my Home to Yours. If you don’t own this book yet, what are you waiting for?