Silicone molds are the best option for this recipe. I use the large and small sizes in order to get the large and small madelines! So easy to clean!! I also make chocolate ganache in advance to dip them- then decorate them with sprinklers...any color! Endless ideas to decorate madelines. Including orange, coconut, vanilla or almond flavors. They a favorite in my kitchen...YUM! TFS..
Of all the french pastries , Kouign Amann so far is my favorite . I have to master the making this when i was in Pastry School. I always made this individually and baked im muffin pans like the classic shapes you see in French Patisserie.
Thanks for the inspiration! I love all three subjects! Will have to make the Kouign Amann soon - but I may use the more traditional method of sprinkling sugar & making individual servings. I make Madelines, but butter my pan generously & never have them stick. I put the dough in a zipper lock bag & squeeze into the pan. Yes…they are slightly different in size, but are still very good! And third, I agree with Adam about Breadtopia - it’s a great web site!
This video popped up the day I was in Brittany, looking for a book containing recipes for far breton and kouign aman. I agree with comments that there’s a reason the butter and sugar are added separately to make the lovely caramel.
We should know better than to use aerosol sprays in this day and age. They contain lecithin, which is an emulsifier; dimethyl silicone, which is an anti-foaming agent; and a propellant such as propane or butane. Over time, the lecithin in the nonstick spray will cook onto the surface of your pan, build up, and become nearly impossible to remove. Having a pool of it in each madeleine mold is overkill and disgustig. Aerosol cooking sprays are entirely unnecessary. Butter the pan with a thin layer of real butter that reaches all the grooves, and then dust it with flour to help the madeleines release from the pan easily. Done. Releasing every madeleine and bundt cake has worked successfully with this method for me.
I’ve never had a problem with butter alone. I’m generous with the butter - never had any stick & I’ve used the same pan for at least 10 years. I use the same method for Bundt pans - LOTS of butter slathered in the pan - no sticking.
Kouings Aman have a creme brulee-type caramel on the bottom, like thin, transparent glass (candy). That is the purpose of the thick slab of butter, with sugar sprinkled on top before baking it. When it cools, it forms the crispy, thin candy layer on the bottom. True, you will find this pastry in many shapes and sizes, and they taste amazing. However, the caramelization effect is not quite the same. TJ's Kouings Aman formed that crispy, clear caramel on the bottom.
