Tuesday with Dorie
Contributing Baker: Flo Braker
When I made Dorie's Honey-Spiced Madeleines a few years ago I was certain that I would make madeleines often after that because I was pleasantly surprised at how easy they were to make, but for some reason I never got around to making them again until they appeared on this week's Tuesday with Dorie/Baking with Julia schedule. This recipe was so different from Dorie's because you use a ladyfinger génoise batter which gives them a sponge cake taste and texture.
When I made the French Strawberry Cake with the group last year it was the first time I had made génoise and I didn't have a lot of success with it, so this time I decided to use a hand mixer to whip my eggs and egg yolks so I could feel when it was at the right consistency and I can say that it made so much difference. I am going to make that cake again now that I have had success with these madeleines. The only thing I did differently from the madeleine recipe was I let the batter rest for about ten minutes before giving it a gentle stir and spooning it into the madeleine molds. Mine baked in 10 minutes.
My family gobbled these up, but I have to say I was less enamored with them because I prefer more of a buttery, tender crumb texture in a madeleine. Of the two recipes that I have made so far, I prefer Dorie's recipe over this one. I am glad that I made these, however, and now I won't be so intimidated when a recipe calls for génoise batter.
Katie and Amy of Counter Dog are the hosts this week. You can see their pretty madeleines and the recipe over on their blog.