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The Moul'flex madeleine mold from silicone is an excellent example of the craftsmanship at De Buyer. This post is a part of my Madeleine seriesin tribute to this iconic French pastry and all that it means - from its fascinating history,choosing the right ingredients, all the secrets of authentic madeleine hump, and storage suggestions- you name it!
One of the specialties of the French company Matfer Bourgeat is producing a sharing madeleine mold to make XXL-sized madeleine ( la madeleine du partage in French). Not only does this impeccably designed utensil perform every single time you use it, but its quality never goes down with age either. Add butter: Add butter, mix gently with a rubber spatula until combined. The batter is fairly thin but should leave a faint ribbon briefly on the surface (see video). Piping bags –Pour the madeleine batter into 2 piping bags (or 1 large) either fitted with a round tip nozzle around 0.7 – 1.2cm (0.3 – 0.5") wide, or snip the end off. (You can refrigerate until required at this stage, or freeze 2 months). If you live in America, try out some brands like Chicago Metallic or CHEFMADE to get your hands on high-quality, durable pans at an affordable price point.You can get away without chilling, but you will definitely get a better result if you can put the batter in the fridge for half an hour before cooking. Given that the rest of it is so easy, just put aside an extra half-hour to make the Madeleines. The distinctive hump, or nipple, that classic Madeleines have is created by placing very cold batter into a very hot oven. Whisk eggs and sugar:Whisk the eggs and sugar vigorously until it becomes pale and a bit foamy on the surface. This will take about 2 minutes by hand (and a bit of bicep strength!) or 1 minute on speed 6 with handheld beater; Baking powder - usually Madeleines have only a minimal amount of baking powder, or none at all, but they do contain eggs which help to make them light, and contribute to the rise and formation of the hump. To compensate I add a little extra baking powder instead. Even though the aluminum conductive properties are reasonable, it is not the best material to choose. Temperature resistance
With all these madeleine pans out there, how will you ever decide? You could end up with a pan from any number of brands. You’ll need to use care as you handle the madeleine pan. It has no rim to grip and you don’t want to accidentally drop the pan and lose all of your tasty cakes.Should you invest in a new madeleine pan if you have one at home? This is a great question. You might have an old, vintage madeleine pan from your grandma!
Madeleines are known for their attractive shell-shaped design and delicious cake-like texture. They not only work well as an after-dinner dessert, but they also go swimmingly with a cup of afternoon tea. Whether you’re interested in making madeleines for your family or a group of friends, you’ll need a good madeleine pan. Below are the features you’ll want to look for when shopping for the best pan. Yes. And no. I made a large batch and cooked the Madeleines in three batches. The first batch had no chill time, the second had 15 minutes and the third had 30 minutes. I have to report that more chilling gave better results. The batter was stifferand gave a better rise - in particular, the trademark 'camel's hump' on the top of the Madeleine. You don't need to spread the batter out, but try and make sure that it follows the shape of the mold, rather than just sitting in a round blob. To get started on your journey towards becoming skilled at this delicate art form - you need is one good madeleine tin without which the madeleine recipe can't be successful.
Recipe
Ask me, and I’ll tell you there’s a place for Madeleines at any time of the day. Morning tea, afternoon tea, as a freshly-baked dessert after dinner (this was received extremely well in my case!) … like I said, any time! This French invention has been around since 1959, and it still rules supreme as one of, if not the best option available today. The pan's superior heat conduction makes it even more perfect for making traditional small sponge cakes that are sure not to disappoint. Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
Cover the bowl and place it in the fridge to chill for at least 2 hours. This step is very important so don’t skip it. The batter will keep in the fridge overnight if needed.
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And for the creative baker, we’ve got some more adventurous variations you can try out with your Thermomix Rose Gold Madeleine Cake Mould. Go beyond the classic lemony French madeleine. Why not jaffa, or rosewater, or maybe even coq au vin blanc with polenta?
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