I Tested 10 Madeleine Recipes... Because No One Can Agree!
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- Опубліковано 12 тра 2022
- Weeeeeeell... I started out planning to make a bunch of fun flavored madeleines, then realized that no one seems to agree on how to make a basic one. So I had to test 10 recipes to figure out which is best!
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As a French person, enjoyer of madeleines and someone who cooks, I understand why I was suggested your video while looking up madeleine recipes on French youtube. FIY if you're interested, out of all these recipes the one that looks the most like all the French madeleine recipes I know (as well as mine) is Martha Stewart's with the honey and milk and with the chilling overnight with a plastic wrap cover. Also all French recipes I know have a more runny consistency that still holds a little shape, similar to the NYT one, and the traditional flavouring is either lemon/orange or orange flower water (fleur d'oranger) which is extremely popular in all of French baking (and imo the single best baking flavour to exist, ever). Vanilla is not a veyr popular flavouring in traditional French baking and pâtisserie in general. Oh also everyone says that the humps come from the temperature shock of a very cold, overnight batter and mold going into a very hot, preheated oven.
From one of the UA-cam French style Pastry chefs, it's seems that honey is used a lot in addition to sugar. It's high on fructose, so Naturally sweeter.
I've read the chilling was to let the flour hydrate, making a moist texture
You are officially a scientist. Your curiosity, your commitment to testing your theories... I'm impressed!
Haha thank you! I definitely have a scientist's brain... just no interest in actual science.
@@gettheetothestitchery baking IS just science for hungry people
Bless you for trying out all these recipes, filming the process and discussing the results in such detail!! Thank you so much! This video is IMMENSELY helpful and appreciated! This i the longest video I've watched on UA-cam. I watched from beginning to end at normal speed and enjoyed every second of it! 🥰🥰
I'm so glad it was helpful to you!!
Agreed. I appreciate the scientific method and attention to detail. Definitely the longest recipe video I've ever watched on UA-cam.
Guys, the ONLY madeleine recipe you have to try is Dominique Ansel !! ( he is a well renowned French pastry chef ). His recipe is super easy and fast, you will end up with the most perfect madeleines ever! If you looks his name on UA-cam you’ll find some videos of him making them.
Btw, chilling overnight is very important, since the baking powder needs to do its thing
No, it was more confusing to me than helpful. Let's just go with
TO EACH THEIR OWN TASTE😊 No one has to be
a French Pastry Chef to bake a Madeleine.
@@bonnievalls5037As well as no one has to be an italian to make a tiramisu 😂👍
I’m making preppy kitchen’s now - because of you! 😊
I miss the times when I was able to engage in anything like you did here 🥺 For now I'll just watch your content, it's heartwarming
That was fun watching you test the recipes, and yes the information was super helpful!
Thank you for taking the time to do this research!! I was planning on making madeleines and came across your channel. You did the research I didn’t want to do!!😂
I got your back!
Thank you for doing this video and taking the time to carefully analyze and critique each recipe. This has been very informative. Your dialogue was delightful as well!
Thanks for researching this! I've made a decent number of batches before, though I'm not an expert by any means and these are one of the few things I really know how to bake lol. I just made a batch, and every time I notice differences in the recipes. The one I just made, I noticed it didn't say to chill but I thought that was supposed to be standard so I did anyway! Nice gradual humps on each of them, but maybe a bit small.
Also, for anyone hunting for fun flavors to add, I've started making mine lavender flavored! I tried it once on a whim and it worked so well I did it again. Just add in some edible lavender as you brown the butter and strain it out. Very yummy if you like floral flavors!
I have followed both preppy kitchen and sallys baking addiction for a while. These are my top 2 favorite bakers. I've made preppy kitchen's Madeline's many times and each time they come out great. Now I have to try Sally's Baking addiction. Thank you for this video. I also love America's Test Kitchen and your research reminded me of how they conduct their research. Well done! 🎉
Thank you so much! My mom and i recently acquired a Madeline pan and were looking for recipes, and didn’t know which one to go with cause they were all so different! Your video was super helpful, and brightened our weekend :) Thank you so much!!
Thanks for the post.
A friend and I made two versions of Madelines yesterday; the main difference being chill time.
All had humps, but varied in the "colour" of the shell base.
I prefer orange to lemon, and just a touch of vanilla to rid the egg smell of the batter.
We adjusted the cooking times, between 7 - minutes and dropped the oven temp to about 185C.
Some of yours have the same variation of colour...Likely due to the cool spots in the oven.
Take home messages
i) use a heavy tray
ii) use best quality unsalted butter, French if you can get it
iii) butter and dust the tray
iv) chill the batter (at least and hour) and tray 10 minutes
v) centre oven position
vi) remove before they sweat and then dust with icing sugar
vii) eat when hot.
Batter keeps for two days and make small batches as needed.
Enjoy.
That was a really great video- super-interesting and easy to watch. I absolutely loved your narrative! Nice job!
I've watched a ton of videos for Madeleines. This was by far the most helpful. Thank you!
Thank you for testing so many recipe. Good editing: right speed, enough detail and interesting narration. 👍 Good job! 🎉
Very very helpful! Thanks for the efforts you took!
Thank you so much! This is the first time I’ve ever seen any of your videos! It was informative, thorough, and amusing! You did such a great job that I’m going to check out your other videos!
Aw thank you so much! I'm glad you enjoyed, and welcome to the channel!
Like everyone else, I was suddenly on the search for Madeleine recipes and found your video. Thank you for more or less doing the leg work for us. Your experimentation was great, you were clear in your narration and presentation. You have a beautiful nature about you that puts me at ease while experiencing the video. Job well done!
I'm so glad you enjoyed it and found the info helpful! Thanks for watching!
Loved this! I too just bought a madeline pan and couldn't wait to watch this when it came up in my feed! Thanks so much for doing this it really enlightened me!
I'm so glad it was helpful for you! Happy baking!
Thank you for doing all this work for us. I usually look at 3 to 6 recipes before making any baked good for the first time.
This information was spot on. So helpful because I too, decided I wanted to make Madeleines and as I looked at recipes I was a bit frustrated by the differences. You actually helped me make my decision which was to go with the Preppy Kitchen recipe. I found that "Shortbread vs. Scottish Shortbread" recipes are similarly confusing. All these nuances, but two shortbread recipes I tried, one rested in the fridge in a tart type mold vs the recipe that went straight into the oven. Hands-down the refrigerated recipe won in texture. THANK YOU, THANK YOU, THANK YOU
You're so welcome! I love when my unscientific experiments can save someone else the hassle! And now I want to go test shortbread recipes... hm....
Very helpful!!! Second to none! Merci bien!
Such a great job you did , It was very helpful to me , i wants to make the traditional original Madeline's recipe . Thank you i really enjoyed watching this video .
Great work! Thank you bless you.
Thank you so much for spend times and gave detail information for each recipes. That is great helpful!! Thank you Thank you.
You are so welcome!
Yes, yes, yes! Your research is extremely helpful. Thank you so much for taking the time and sharing results. Most illuminating. I generally try three recipes, and tend to stick with the one I like best. I’m heading for my kitchen now to bake madeleines for the first time using Preppy Kitchen’s recipe. 😊
You're the hero we need, but don't deserve. Thank you! I was so lost with all the madelein recipes online so this was a huuuuge help!
I tried and loved the French Kitchen Academy's recipe, it's easy, flavourful and perfect.
Do you mean Stephan Nguyen?
Thank you for all your efforts making their recipes. I just got my madeleine pan this weekend and wanted to make them. I watched Preppy Kitchen on You Tube too. I think I will try his one. Great video!
I too bought a pan to make madeleines and quickly got really intimidated! This was very helpful. Thank you so much!
Love this. I was breaking my head trying to figure out which UA-cam recipe to follow. You saved me the pain. Thank you!
I'm so glad I could be of help!
I just returned from Paris so my daughter and I are going to make madeleines today. This video was so helpful. thank you!!!!!!
Thank you a lot for your work!!!!!
very very helpful, been making madelaines at the restaurant i work at and i wanted to perfect them. This gave me insiders information on the art of it. Thank you very much for your time and effort
This is dope. Thank you so much. I only know the preppy kitchen recipe but it helped me feel confident that I have a good one. Might try the other 2 you mentioned though! Ty!!!
Glad I could be of help!
I really enjoyed this video. Thank you for all your hard work. First time watch your content.
I'm so glad! Welcome and thanks for watching!
im actually so happy i found this video, because i was kinda stumped. i'd noticed the same disparity between recipes, and i've never even had madeleines before, so i didn't know what texture they are even SUPPOSED to be, which made picking the correct recipe really confusing. you're a lifesaver.
Thank you! I was breaking my head trying tu figure out which recipe to follow, all so different. You rock!
You are so welcome!
I just started researching these too and was so confused lol so when I found your video I was excited to see what you came up with and now I'm even more confused as to which one to try! lol I love love LOVE Preppy Kitchen, I've been subbed to him for a long time and actually just watched his video before watching yours. After watching you make his recipe I did notice that his were the fluffiest of all of them and I just really trust him and his recipes so Thank you so much for doing the legwork for me!
You're so very welcome!! Happy baking!
Thank you for this! I just bought a madeleine pan and was perusing recipes. Your very thorough testing helped me decide which one to try and the one I was considering got nixed because of your video! This was very, very helpful!
Yay! When I do random experiments like this, I'm never sure if it'll be helpful to anyone at all, so I love hearing that it saved someone time or helped them choose a recipe!
Thanks for testing all these. Makes me glad now that I found the perfect recipe as I was still looking to see if there was a better one. Guess not - so lucky to follow the French Cooking Institute Madeleines. Tasty, good texture and simple. BTW I have messed it up by deviating on purpose, and the cookies still taste pretty good.
This is extremely helpful thank you!!!
Very helpful. Thank you.
Thank you for doing this !!
This was SUPER helpful to me! Thank you! I am also a die-hard GBBO fan. I will be watching your other videos!
Glad I could be of help!
this info was extremely helpful! i wanted to add madeleines to my baking repertoire bc i was tired of trying to find them in the store lol and u helped me narrow down it for me and it was very entertaining to watch!
I'm so glad you enjoyed it! Happy baking!
I just got a madeleine pan for Christmas and I want to say THANK YOU for guiding me towards a good recipe to start!
You're so welcome!
Lol . This was useful . Thanks for all the work
Loved the video!! ❤
I have never had a Madeline in my entire life. And now I want to buy a Madeline pan and make them! LOL. Love watching your videos. Big Hugs
I was starting my research. Pretty new recipe for me. Then I was suggested your vid.❤ Wow!!! You did a lifetime job in a video!❤ Thank you so much!
So glad I could be of help!
I really DO appreciate all that work! I do something a little similar, but different .. lol .. I made a spread sheet and list the ingredients, then make columns of each recipe, comparing amounts, listing any odd items at the bottom .. just to compare and see any glaring differences. That way I can pick and choose, make my own recipe pieced together from a few selected ones. But your way .. WOW, lovely .. but . .ummmm .. I would have soooo little self-control. lol ..
Thanks for everything here!
I’m new baker. Will try
THANK YOU FOR THIS!!! I was literally watching PK’s video then came upon yours.
Great test about madeleine recipes, thanks 👍
Good content! Very enjoyable.
yes thank you ...vey helpful
you inspired me to make lemon bars, so there is that. Also binging your videos so thanks for sharing your wonderful personality.
There was no refrigeration nor baking powder at the time the recipe was developed. What you experience here are different evolutions of the receipt.
I translate here the recipe from an old cookbook (around 1920), it's in 3 lines: 150g flour, 150g sugar, 125g butter, 2 big eggs, flavouring of your choice vanilla, lemon,... . Work the sugar and eggs into a white dough, gradually add the flour and soft butter and then the flavoring, fill the pan and bake in a hot oven ( around 200°C ) for 8 to 10 minutes.
With a little experience, I feel that thiss receipt can be done without any measurement, to the exception of the number of eggs: for instance starting to add sugar to the eggs untill the color is good, then butter and flour, to get near the expected volume of batter then adjust consistency with more butter or flour.
Oh my goodness I love that you have an original 100 year old recipe! And that's so cool that it was such a simple process... I definitely want to try making these again with that classic method and see how they turn out now!
@@gettheetothestitchery The newer recipes may be better though 😀
A legjobbat is el lehet rontani! El is rontottam! Nagyon köszönöm az előadást, aranyos vagy. Ölellek.
I ran into the same issue, all recipes different! The Art of Fine Baking has you combine eggs, sugar, and lemon in bowl over warm water until mixture is warm😂. Thanks for showing us so many great attempts, At least I know what to look for with my own bakes, sort of.
I enjoyed watching you make all the Madeleines and your opinion on how they turned out. I think I would have had a sample from a bakery also to compare to.
Really great job! I recommend trying Larrouse Gastronomique classic Madeleine recipe. I found it to work best, no chill needed, and the bit of lemon juice helps activate the baking powder. The batter is silk in the beginning but will become stiff if left out. It says 20 minutes for baking but I found based on your oven, might want to go under.
Great tip, I'll definitely have to check out that recipe!
Very helpful 👍
WOW! I would NEVER have tested so many recipes. Thank you for your effort and opinion. Score yourself ten bonus points! Do not pass GO! Do not collect $200.
My go to recipe for Madeleines is from Entertaining With Beth. I’ve been using it for several years and love it. Please look her up on UA-cam and her webpage.
i enjoyed this alot
😂😂perfect video! That was exactly my reaction ‘why does no one agree on how to make them?’
You are a star💯. Even the thought of doing all that you did,would put me off. Admire your Determination for seeing it all through,says alot about you. Thx for all the knowledge ,we all gained ,DOWN TO YOU. Now where did l put that Madeleine pan,some years ago💤 🥰
Aw you're too kind, thank you! I love a good research project, although halfway through I usually do start questioning my sanity at taking on such a lot at once. XD
Thank you!
My twins bday are coming up. And i want to make madeleine tower cake. Soo many recipe and im lost in it. But luckily you done a research for it. Now i know which recipe i should use. Youre awesome. Such much saving my time & money for me❤️ thank you🤗❤️
I'm so glad it was helpful to you!!
Just what I needed. I'm trying to help a friend who is organizing a Tea by the Sea fundraiser event with her less than successful madeleines. I was wondering how to compare the recipes I was finding online and you have done it just as I would. Thank you Thank you.! Just what I needed to confirm that the Preppy Kitchen recipe is our next try. I totally appreciate your info and approach to the pertinent details. It was a few days well spent from my point of view.
I'm so glad it was helpful to you!
Omg the way you pronounced kitchn will stick with me forever
I feel like we’re on the same wave length, I just got a madeleine pan as a gift from Christmas and haven’t used it yet 💀 I think this is a sign
It's definitely a sign! Break out that pan and give them a try!
Thank you for sharing your testing with us! I need to make these for my daughter in law's baby shower in July so I now have a good recipe to start with. I am just over the cusp of high elevation so I have to do some testing and adjusting...sigh.
Oo that elevation will get you every time... best of luck testing!
3.09 " I have 10 DIFFERENT Madeleine recipes .. and NOT A SINGLE ONE
is the same as another ". Ha !!
Thank you 😊
Bless your heart for going through the trouble of testing all those recipes! 👍🏻❤️
I just bought two Madeleine baking pans last week, decided to find the recipe this afternoon, and here you are..Certainly a big help for picking out the best recipe for me - and many others I’m sure! Hopefully, I don’t mess it up😅! Thank you!😊🙏🏻
By the way, do you bake in the middle or middle lower of the oven?
I'm so glad you found it helpful, and I hope your madeleines turned out heavenly! I baked all of these just in the middle of the oven.
@@gettheetothestitchery
Thank you very much for your response!
If you are interested, check out “ The French cooking Academy” - Stephan is a great chef and excellent instructor, he too just had a video for the Madeleines, I found it get to the point and simply to follow, I will make it this weekend!
All the best to you, and thanks again 🙏🏻❤️
just made madeleines last night for the first time, and almost none of mine had the characteristic humps, even though the recipe maker's did.. at least now i see that plenty of recipes dont have them!
glad you went with the tests instead of flavour variations, its a great angle and the kind of thing im always incredibly curious about, but too lazy to actually do myself.
I'm here to do all your testing for you!
Wow that was impressive! Now I'm curious on what these even are.
I love the scheduling aspect. Great idea. Now, making all those disparate recipes, too much work. I’m going to watch this while I knit a coat. (Edit: thank you for all this work. Now I know the first thing I want to cook in my new oven.)
For me " Joy of baking " recipes works. I never failed following her recipes
Appreciated your feedback
Chilling the dough = no need to incorporate air it will form gluten strands as it chills
Non chilled dough = gluten formed from mixing
the end results will be the same because it’s forming gluten by mixing or by chilling
That's a great note!
When you said nobody agrees on a recipe I felt that. Lmao I just started learning how to make them and as I search for tips to make them better, I’m finding SO MANY RECIPES
Right? It's insane how many there are and no two are exactly the same!
You are obsessed and insane. I LOVE IT!
Think I might gift me a tray for Christmas...
All the best research comes from us insane folks! hahaha
Prior to seeing your video, I watched the Preppy Kitchen and Martha Stewart make Madeleines. I was intimidated by the brown butter in PK's so I thought I'd make MS. It was definitely a different recipe with no milk or honey and no chilling! I think I'll give these two a try; Preppy Kitchen based on your results! Thanks for all your hard work!
No problem, I'm glad it helped you find a good option to try! And yeah, brown butter can be intimidating at first, but it's actually a pretty fast and easy process - you got this!
I make it at first time last night by Sally’s baking it was amazing and flavor OMG bs i don’t know if do it well or not because i don’t satisfy much for looks like in final btw i would thank you so much for your really effort u did ur amazing ❤😘
The easiest and fail-proof recipe is by American Test Kitchen. They have it on video with their best chef “Elle” . Truly an authentic French madeleine at every bake.
Nice video. I've been tweaking my own recipe, but can't seem to get the tops to not be sticky
❤love your show! My first and last try for madeleines was the recipe from Bruno Albouze. It turned out perfectly and I will repeat it again. I made vanilla madeleines and matcha green tea ones (my invention 😊). Happy Christmas 🎄
Oo matcha madeleines is such a good idea!
That was a great video. I was about to make the Preppy Kitchen version and the says, "3/4 C flour or 100gms sifted. 3/4 C of flour is about 135 gms. Should it be sifted first then measured or just sift 100gms, or 3/4 C? What did you do?
Hello and thanks! I usually measure sifted ingredients post-sift, so I'll sift into a bowl on the scale until it reaches 100 grams!
For your next piping experience, put the bag in a tall drinking glass before you fill it. Bend the bag over the edge of the glass and spoon the batter into the bag. The glass acts as a third hand, making the piping experience less messy. Enjoyed your experiment immensely, as I too recieved a Madeline pan for Christmas and haven't tried it yet. Thanks for the baking push.
I'm so glad you enjoyed it - I hope your madeleines turn out divinely! Great tip for the piping bag - I'll give that a try!
AWESOME !!! It looked like you had a lot of fun 😘How did they go down at your hubby's work? 😁Thanks for sharing 🤩
Unfortunately, he ended up working from home the few days I was making these! Tragedy! But I ate a lot of them myself... way too many really. XD
I now know much more about a cookie I have never tasted. I am now curious
I made my very first madeleines last night and used the Julia child recipe since she was supposedly one of the best cooks for french food, but I got the same result as you- fantastic taste, but unpleasantly dense. I think what I'll do is use her ingredients but try other techniques to make them fluffier.
Yeah, I think that's the way to go - maybe that's what she thought madeleines are supposed to be like?? But I prefer the fluffy ones!
I LOVE the recipe by Preppy Kitchen. It's the best recipe I've tried so far. Highly recommend :)
Do I have a Madeleine pan? No.
Am I going to try and make fairy cakes out of this instead? As soon as I get the time ❤️
So yes, all in all, very helpful, especially since I would never have been able to compare and contrast this way, and I tend to give up on the first sign of something going wrong (which I am trying to work on~)💞
Oo I'd be so interested to see how these work as cupcakes or fairy cakes! I think the texture would still be just as lovely, and yeah, save yourself the hassle of getting a whole separate pan!
Fun. This is something I would do. Thanks. Now I don’t have to.
Poppy seeds. Lemon poppy seed madelines. I have no idea if it would mess up the batter, but it sounds delicious!
If you can make any-type-of-citrus madelines, what about lime madelines? Grapefruit, yuzu?
I'm going to write this down somewhere so I don't forget.