Comment from: Bumblebutton [Visitor]

Loved your research. I did not get a hump either--but I noticed many did...who knows?!! Very pretty, anyway!

2008-05-20 @ 22:13
Comment from: mimi [Visitor]

your madeleines look very pretty! some did and some didn't get the hump, even though almost everyone chilled the batter. so the elusive "what makes the hump" still goes unanswered i think!

2008-05-20 @ 22:39
Comment from: Rosa [Visitor]

They look wonderful and very delicate! I love Dorie's recipe...



2008-05-20 @ 22:42
Comment from: CB [Visitor]

Good detective work comparing the 2 books. I wonder what the answer is?
Clara @ I♥food4thought

2008-05-20 @ 23:10
Comment from: Caitlin [Visitor]

I had issues with refrigerating a leavened batter too. Wonder if it helps or hurts?

2008-05-20 @ 23:17
Comment from: Cheryl [Visitor]

Yours look delicious!

2008-05-20 @ 23:54
Comment from: Jayne [Visitor]

Those look lovely! And I really appreciate your analysis of why they didn't have humps - I think you're right - they didn't need the refrigeration. I don't have a madeleine pan, so I didn't make them, but I think you've raised some good points and I'll keep them in mind when I eventually do make these.

2008-05-21 @ 02:51
Comment from: Ulrike [Visitor]

Ich denke, dass Dorie einige Rezepte an den Geschmack des anderen Kontinentes anpasst. Mir ist schon oft aufgefallen, dass bestimmte Gerichte in Europa anders interpretiert werden als in den USA.

2008-05-21 @ 06:45
Comment from: [Member]

After reading quite a few posts from the TWD-blogroll I think that refrigeration is not the key to the hump. Is it due to convenience that Dorie puts the dough into the fridge?

2008-05-21 @ 08:16
Comment from: Katia [Visitor]

Da Madeleines aus Frankreich kommen, sollte man erst gar nicht amerikanische Rezepte ausprobieren, sondern sich an das klassische seit Jahrhunderten bew?hrtem Rezept halten, ohne Backpulver, das hatten die vor 200 Jahren gar nicht....

2008-05-21 @ 09:22
Comment from: [Member]

@Katia: Hast Recht, andererseits war Dorie Greenspan ja lange in Paris und hatte so ziemlich zu allen gro?en Patissiers der Stadt Kontakt. Und wenn ich mir angucke, was Dan Leader oder Peter Reinhardt in punkto frz. Brot bieten, nehme ich deren Rezepte gern an.

Aber an der Sache mit dem Backpulver ist definitiv was dran ...

2008-05-21 @ 09:51
Comment from: Katharina [Visitor]

Wow, die sehen ja hinreissend aus. H?tte ich irgendjemand, der all das Gebackene verzehrt, das ich produziere, w?rde ich mich sofort anstecken lassen und los backen. :)

Aber ich merke mir die Rezepte und Anmerkungen auf jeden Fall und hol' das nach.

2008-05-21 @ 18:19
Comment from: rainbowbrown [Visitor]

From what I know about these guys, the refrigeration time is useful because it gives the dough time for the flour to become fully hydrated, making the cake as tender as possible. The hump, again only as far as I know, comes from the leavening, either air or baking powder. You bring up a good point about the baking powder losing its umph over time...hmm, dunno. Your madeleines really do look fantastic though. :)

2008-05-21 @ 23:26
Comment from: Jaime [Visitor]

those are beautiful! great job!

2008-05-22 @ 05:05
Comment from: LyB [Visitor]

So pretty and dainty! They look delicious!

2008-05-23 @ 15:39
Comment from: JacqueOH [Visitor]

They look perfect and so delicate. Great job!

I was just looking at her madeleine recipe in Paris Sweets the other day. She does make it sound like the silicon pans are much easier to remove the cookies from... but from what you said, maybe not. Sounds like lots of folks had problems with that.

2008-05-29 @ 14:24

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