|TWD-Baking with Julia Madeleines|
I did some online research and found a video of Julia Child and Flo Braker making the Génoise and Madeleines Part 1 and Part 2 . After your batter is made, immediately fill the prepared Madeleine moulds. Madeleine batter rises quite a bit, so only fill the mould halfway. I do not flour my moulds. I find the madeleines come out much better with a double coating of butter. Brush on melted butter, place the mould in the fridge till it hardens, and then add another layer of butter, refrigerate again. I have never had a problem with sticking.
I made these cakes last week and froze them as soon as they cooled. I had plans for those little cakes! We were heading to Long Island for my granddaughters birthday and, I thought these would be a lovely addition to her birthday cake. So, the morning of her party I took them from the freezer to thaw, sprinkled on a little powdered sugar, and served them at her 9th birthday party! Happy Birthday, Josie!! They were enjoyed by all!
This recipe made a delicious Madeleines, but I don’t think they were as spongy as others I’ve made. I found them to be a little dry.
Our host this week for TWD: Baking with Julia was Katie and Amy Thisdell of
|The Madeleine mould…buttered|
|Eggs and sugar beaten together until ribbons form….now fold in the flour mixture and melted butter|
|Just baked…characteristic humps|
|Delicious and elegant…a perfect tea cake|
|These had a great texture|