MasterClass Madeleine Tray with PFOA Free Non Stick, Robust 1mm Carbon Steel, 12 Hole Cake Mould, 40x 20 cm, Grey

Product Information

Make sure that steel pans don't release harmful substances, such as PTFE, PFOA, etc., at high temperatures. If you don't want to invest in something new but still want the best results and quality, then there is a solution for you. 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! The innovative design from the French pastry chef Fabrice le Bourdat allows people to make "a royal madeleine" to share with family and friends.

Bake: Bake for 10 minutes in a 200°C/390°F oven (180°C). The oven is hotter than you might imagine for delicate little sponge cakes like this because this is how you achieve the beautiful golden surface in such a short baking time, and the signature hump. As mentioned above, that hump is the sign of a well made Madeleine – so we want the hump!! Flour– Just plain flour / all purpose flour. Though I haven’t tried, self raising flour should work too (skip the baking powder); Fill piping bag with the batter, fitted with a small round nozzle. I fit the bag into a tall glass or my Nutribullet jug, then pour the batter in; Lemon zest –A hint of citrus flavour is traditional, and it really does give them the perfect finishing touch!

Recipe

This French invention has been around since 1959, and it still rules supreme as one of, if not the best option available today. Lemon zest - a bit of lemon zest gives the Madeleines a lovely lemony flavour. You can swap it for orange zest if you like; or omit it.

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. A gram is always a gram, but a cup won’t always measure out the same amount. And most importantly, the madeleine cake pan should have deep cavities, instead of shallow ones, that can guarantee the most beautiful bump on top of madeleines. However, there can be issues when it comes down to selecting which material is suitable for you and how much money you should actually spend at all?Madeleine pans are designed explicitly for madeleines. So keep in mind how often you make them and what shape/size best suits your needs. The most popular is the shell-shaped design, but there are also round, scallop-like, heart-shaped, and animal ones for those who look for something different. Capacity Goal batter: The batter is fairly thin but should leave a faint ribbon briefly on the surface, as pictured above (also see video); The best way to ensure that your madeleines will be successful is by providing the overall size of pan (outer dimensions) compatible with the size of the oven you use. 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.

Here’s what you need to make Madeleines – though note that I accidentally left out lemon zest in this photo!! Non-dairy milk - Use an unsweetened one if possible and definitely soy milk if you can, though any will work. I favour soy milk for baking as it has the highest protein content. Alternatively, if you have cake flour then you can use that in place of both the plain flour and cornflour, so a total of 150g cake flour. 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.The rolled edges found on most bakeware introduce a difficult-to-dry space underneath the rim, and the edges themselves can be difficult to coat. We decided to leave the edges of our bakeware unrolled, removing the risk of water traps and uncoated carbon steel edges that might rust – making them completely dishwasher safe. 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. Madeleines are petite, bite-sized French sponge cakes that are as delightful to the eye as they are to the mouth. Flavoured with a hint of lemon, these adorable mini-butter cakes are gorgeously tender. With their signature shell shape they make for a lovely afternoon tea or a pretty finish to any meal! Madeleines With all these madeleine pans out there, how will you ever decide? You could end up with a pan from any number of brands. Gobel, another French brand, is a go-to for home bakers and chefs who want to make authentic madeleines.

For example, the madeleine mold from Lekue can withstand a high temperature of 446 degrees F/230 degrees C; the De Buyer madeleine pan allows baking up to 425 degrees F/218 degrees C. You can swap the vanilla extract for lemon extract if you want a stronger lemon flavour, or use orange extract, orange blossom water or almond extract instead. It’s a light golden colour on the top, and a deeper golden on the underside with the distinct, signature shell grooves. Plain flour - just regular plain (all-purpose) flour. I haven't tested making these gluten-free. I suspect that a gluten-free flour blend would work, but you may need to add a little extra milk to compensate. It’s another classic French baking recipe courtesy of Chef Jean-Baptiste! Boy was he determined to get this one just perfect. The reputation of his motherland is on the line here, after all!!

Mix flour in 3 parts:Add the flour mixture in 3 parts, whisking gently in between until combined. Use a gentle touch here so we don’t over work the gluten which makes the crumb less tender; I think we got to Madeleine #226 before he finally conceded that Batch #1 was indeed the best. Isn’t it always the way? 😂 A tender, elegant crumb with fine, delicate holes. Not large, crude, irregular-sized holes. We aren’t making sourdough here!