Is it 1/2 cup of flour before sifting? I sifted then measured 1/2 cup of flour and my cookies were almost soupy. I also tried 5 oz. of butter instead of three. I can't wait to get it right.
If I make them the day before I need to serve them, should I freeze them or put them in an airtight container? If I should freeze do I not sprinkle them with powder sugar before putting them in the freezer? How long will they take to defrost? Thank you!!!!
I would freeze them for the best quality in a freezer zip top bag after they are totally cooled first. Defrost them and then sprinkle them with the powdered sugar. They should take about an hour to defrost at room temperature. Enjoy!
I have the same problem: they deflate when got out of oven, but they taste heavenly. I tried many batches but end up the same problem. please help. Thank you
Chef Chris, I use 2 eggs, , 1 cup of flour, one cup of sugar, 6 oz of softened butter and one teaspoon of vanilla. I follow your method. My madeleine trays are slightly bigger than the one you used so I doubled the recipe. I have to say they are delicious but the characteristic bump deflates when taken out of the oven.Could the eggs I use be too big? (large) Perhaps I need more flour or less butter. I will give them another try and let you know.
I really love your recipe and I have made the madeleines twice now. They puff up in the oven and after 12 minutes in a 350 degree oven deflate when taken out. What are the weight measurements for the dry ingredients. I may be using too little flour when measuring by the cup.Thank you
No one else has written that they are having your same problem. I would suggest that you recheck all of your measurements. Something else might be off.
Hi, I use softened butter so there is a better homogenous mixture as it is mixing. If you melt the butter, you will have water, solids and butter fat separate and it may or may not mix in thoroughly. The whole butter creates a better emulsion.
They turned out really good (even if I forgot to put in the vanilla in the first batch). Thanks for the video! It helped a lot. It makes me want to go buy a mixer now, my arm's tired.
@chefcct Thank you for your complement. I have another (few) questions, does it matter where you put it in the oven? And how long can they last up to before one bakes them and after they're done baking?
I would bake them in the middle of the oven. You should bake them as quickly as possible after mixing. After they are done baking, they will probably start to stale the next day. To keep them a longer time, I would freeze them and defrost as necessary.
I would add the zest of one lemon that you grate on a fine microplane. Add it in the beginning as you whip the eggs.This way you will add the lemon oil from the citrus skin and you will not dilute the batter with excess liquid.
HI and thanks for your excellent question. In the industry we always weigh all ingredients. As this video was intended for the largest possible audience I thought it was a good idea to give the measurements in this format. Many people do not own a scale and I thought this would be easier. If I was to produce this recipe with my students in class, we would have it in the weight format that usually dictates a very high volume of production.
HI and thanks for your excellent question. In the industry we always weigh all ingredients. As this video was intended for the largest possible audience I thought it was a good idea to give the measurements in this format. Many people do not own a scale and I thought this would be easier. If I was to produce this recipe with my students in class, we would have it in the weight format that usually dictates a very high volume of production.
The technique for the tinned pans requires painting on a slurry of melted butter and flour. Cleaning the brush was always a pain and those pans had a tendency to rust..
I like the innovation of using soft but not melted butter. I noticed there's a bump on the top side of the madeleine which is considered a hallmark of a properly made madeleine. Many recipes require refrigeration of the batter so that it can stiffen to produce this bump. Thank you for making this video.
was the bater chilled in the fride or allowed to rest? Mine turns out looking more liquidy. Fluffy liquid, but liquidy. Also, my madeleines keep deflating, any suggestions?
The batter went right from mixer to the pan to the oven. There was no rest time at all. If they are turning out slightly liquidy then you are not measuring something correctly. Either you do not have enough flour or you have too much of the liquids. This would also account for the deflating. the finished batter is similar to a warm cookie dough. I hope this helps.
I will assume you mean after they are baked. Given this,you need to freeze them and then let them defrost. It is not necessary to warm them in the microwave. If you want them warmed, I would put them in the microwave for about 10 seconds.
Hi, This recipe for madelines are not extremely fluffy. The consistency is in between a sponge cake and a hard cookie. Remember, you can not over whip the batter in the beginning.
Also, make sure you heat the egg mixture. This also gives the cookie more volume and consequently a little more fluffiness. I hope this helps.
Yum!!
sailorchibimoon1665 1 day ago
Is it 1/2 cup of flour before sifting? I sifted then measured 1/2 cup of flour and my cookies were almost soupy. I also tried 5 oz. of butter instead of three. I can't wait to get it right.
skldaddy 5 days ago
If I make them the day before I need to serve them, should I freeze them or put them in an airtight container? If I should freeze do I not sprinkle them with powder sugar before putting them in the freezer? How long will they take to defrost? Thank you!!!!
splipker 3 weeks ago
@splipker
I would freeze them for the best quality in a freezer zip top bag after they are totally cooled first. Defrost them and then sprinkle them with the powdered sugar. They should take about an hour to defrost at room temperature. Enjoy!
Chef Chris
chefcct 2 weeks ago
I bought mine at the local food home supply store. Like Williams Sonoma or Sur La Table.
Good luck and have fun!
Chef Chris
chefcct 1 month ago
Where can I buy those baking cups?
StTropezienne 1 month ago
Thank you for this video! Please upload more !!!
nnprasetijo 5 months ago
i watched an anime called Yumeiro Patissiere, so thought i could bake a madeline just like in the anime
michie2x2mia 6 months ago 7
If you want to make the Madeleines more tender and soft, don't double the butter just melt it..........
TheBunkitty 7 months ago
madeleines aren't cookies. they're like small sponge cakes.
mwells219 9 months ago
OH MY GOSH LOOK ALL THAT FLOUR !
DrMantecol 9 months ago 6
thanks for the recipe and the awesome tips. husband and guests went apes for it. I serve it warm with raspberry preserve or vanilla ice cream.
bintyaqoot 10 months ago
what a nice video. very good tips all throughout.
bin1127 10 months ago
I love Madeleine cookies！
elderaarondavis1 11 months ago
Thank you for your kind words!
Chef Chris
chefcct 1 year ago
! Yum all up
Good enough for Marcel Proust :o)
ixkey 1 year ago
Hi Chef Chris
I have the same problem: they deflate when got out of oven, but they taste heavenly. I tried many batches but end up the same problem. please help. Thank you
TheLogicfirst 1 year ago
Chef Chris, I use 2 eggs, , 1 cup of flour, one cup of sugar, 6 oz of softened butter and one teaspoon of vanilla. I follow your method. My madeleine trays are slightly bigger than the one you used so I doubled the recipe. I have to say they are delicious but the characteristic bump deflates when taken out of the oven.Could the eggs I use be too big? (large) Perhaps I need more flour or less butter. I will give them another try and let you know.
blingbadabling 1 year ago
Hi Chef Chris,
I really love your recipe and I have made the madeleines twice now. They puff up in the oven and after 12 minutes in a 350 degree oven deflate when taken out. What are the weight measurements for the dry ingredients. I may be using too little flour when measuring by the cup.Thank you
blingbadabling 1 year ago
@blingbadabling
Hi,
The weight is about 2 ounces.
Let me know if it works for you.
No one else has written that they are having your same problem. I would suggest that you recheck all of your measurements. Something else might be off.
Good Luck!
Chef chris
chefcct 1 year ago
Hi, I use softened butter so there is a better homogenous mixture as it is mixing. If you melt the butter, you will have water, solids and butter fat separate and it may or may not mix in thoroughly. The whole butter creates a better emulsion.
Chef Chris
chefcct 1 year ago
Why do you use softened butter instead of melted? Thanks for the answer!!
elvenlove 1 year ago
Do they taste like the ones sold at Star Buck stores ?
TheLogicfirst 1 year ago
@TheLogicfirst
I am sorry, but I have not tasted the ones that they sell at Starbucks.
Chef Chris
chefcct 1 year ago
They turned out really good (even if I forgot to put in the vanilla in the first batch). Thanks for the video! It helped a lot. It makes me want to go buy a mixer now, my arm's tired.
FireyNinja 1 year ago
How many madeleine does this recipe make in total? It looked like there was still enough to make an extra batch in the bowl.
FireyNinja 1 year ago
@FireyNinja
This recipe makes enough for two madeleine pans- a total of 24 cookies.
You have sharp eyes!
Chef Chris
chefcct 1 year ago
@chefcct Thank you for your complement. I have another (few) questions, does it matter where you put it in the oven? And how long can they last up to before one bakes them and after they're done baking?
FireyNinja 1 year ago
@FireyNinja
I would bake them in the middle of the oven. You should bake them as quickly as possible after mixing. After they are done baking, they will probably start to stale the next day. To keep them a longer time, I would freeze them and defrost as necessary.
Chef Chris
chefcct 1 year ago
@chefcct Thank you, I will try making them tomorrow for my family.
FireyNinja 1 year ago
What kind of flour do I use?
Boringmadefun 1 year ago
@Boringmadefun
You would use cake flour. make sure you sift it also.
All-purpose flour will also work but the cookie will be not quite as delicate.
Chef Chris
chefcct 1 year ago
I would add the zest of one lemon that you grate on a fine microplane. Add it in the beginning as you whip the eggs.This way you will add the lemon oil from the citrus skin and you will not dilute the batter with excess liquid.
I bet it will be excellent!
Chef Chris
chefcct 1 year ago
If I wanted to make the cookies with a lemon zing, should I just add the lemon juice with the mix or apply it onto the cookies?
Tealia 1 year ago
mmmmmmmm yemmmmmmy .... Am gonna baking it
XQueenAbeerX 1 year ago
great video! i was just wondering does this recipe double up well?
sublime796 1 year ago
@sublime796
Hi and thanks for the question. This recipe should double with no problems. Happy baking!
Chef Chris
chefcct 1 year ago
wow this looks easy i am not sure where to buy the pan here in greece but i'm gonna search like hell!!! thanks a lot for he vid.
mikaelhanna 1 year ago
@mikaelhanna
Thanks for writing. Good luck with the Madeleine pan search.
chefcct 1 year ago
Why not give the flour by weight?
Marga323 1 year ago
@Marga323
HI and thanks for your excellent question. In the industry we always weigh all ingredients. As this video was intended for the largest possible audience I thought it was a good idea to give the measurements in this format. Many people do not own a scale and I thought this would be easier. If I was to produce this recipe with my students in class, we would have it in the weight format that usually dictates a very high volume of production.
Chef Chris
chefcct 1 year ago
This has been flagged as spam show
@Marga323
HI and thanks for your excellent question. In the industry we always weigh all ingredients. As this video was intended for the largest possible audience I thought it was a good idea to give the measurements in this format. Many people do not own a scale and I thought this would be easier. If I was to produce this recipe with my students in class, we would have it in the weight format that usually dictates a very high volume of production.
Chef Chris
chefcct 1 year ago
love all your videos. keep posting to youtube. thanks!
460gray 1 year ago
@460gray
Thank you for your kind words.
Chef Chris
chefcct 1 year ago
The technique for the tinned pans requires painting on a slurry of melted butter and flour. Cleaning the brush was always a pain and those pans had a tendency to rust..
I like the innovation of using soft but not melted butter. I noticed there's a bump on the top side of the madeleine which is considered a hallmark of a properly made madeleine. Many recipes require refrigeration of the batter so that it can stiffen to produce this bump. Thank you for making this video.
anticristero 1 year ago
was the bater chilled in the fride or allowed to rest? Mine turns out looking more liquidy. Fluffy liquid, but liquidy. Also, my madeleines keep deflating, any suggestions?
Tesla2tucker 1 year ago
@Tesla2tucker
The batter went right from mixer to the pan to the oven. There was no rest time at all. If they are turning out slightly liquidy then you are not measuring something correctly. Either you do not have enough flour or you have too much of the liquids. This would also account for the deflating. the finished batter is similar to a warm cookie dough. I hope this helps.
chefcct 1 year ago
Comment removed
chefcct 1 year ago
i thought traditional madeleines had coconut in them
ryanhigagf 1 year ago
@ryanhigagf
Traditional Madelines from france do not have coconut in them. My recipe is based also on classic French style Madelines.
Chef Chris
chefcct 1 year ago
If I don't have the spray, is it okay to use butter ?
12enma12 1 year ago
and yeah,
the vanilla is a powder one?
or liquid ?
12enma12 1 year ago
@12enma12
the vanilla is liquid pure extract.
Chef Chris
chefcct 1 year ago
O0o....
thankyou!
12enma12 1 year ago
@12enma12
The butter will work but it will impart a slightly different flavor. Make sure it is a thin layer.
Chef Chris
chefcct 1 year ago
How do you keep it overnight, in the fridge? If it does than can I heat it up in the microwave? and for how long? I need to take it to school
3FabulouseMusketeers 1 year ago
I will assume you mean after they are baked. Given this,you need to freeze them and then let them defrost. It is not necessary to warm them in the microwave. If you want them warmed, I would put them in the microwave for about 10 seconds.
Thanks for the question.
Chef Chris
chefcct 1 year ago
mmmmmmmmm, i want to eat one right now, i lve t eat mandeleines!
ZarX03 2 years ago
lol typo^
ZarX03 2 years ago
the best video of Madeleine baking:-)
agemorJD 2 years ago
Thank you for the kind words!
Chris Thielman
chefcct 2 years ago
what can be a susbtitute for a number 40 scoop
?
PaineHeaven 2 years ago
HI PaineHeaven,
You can use a Tablespoon. It is about the same size. have Fun!
Chris Thielman
chefcct 2 years ago
Chris,
If I want to add in lemon where would that go in the cookie recipe? Would it just go in with the flour? How much should I add?
ilovegrumpybear 2 years ago
Hi,
I would add the zest of half a lemon, preferably grated on a micro-plane. It should be added with the eggs to fully release the flavor.
Thanks for writing.
Chris Thielman
chefcct 2 years ago
Hello Chris,
Thank you for the wonderful recipe. I tried to make madeline, but it wasn't as fluffy as yours. Can you please tell me where did I mistake?
ghilli80 2 years ago
@ghilli80
Hi, This recipe for madelines are not extremely fluffy. The consistency is in between a sponge cake and a hard cookie. Remember, you can not over whip the batter in the beginning.
Also, make sure you heat the egg mixture. This also gives the cookie more volume and consequently a little more fluffiness. I hope this helps.
Chris Thielman
chefcct 2 years ago
Hello Chris,
I am very happy to say that I have succeded in making this wonderful recipe. This time it was perfect.
Thank you.
ghilli80 2 years ago
these are mad good
InFaMoUsEsK8a 2 years ago
Looks wonderful! Guess I'll have to invest in a new pan!
NellyNoel 2 years ago
Awesome video! Can't wait to make them =]
muhwisha 2 years ago