French Madeleines – Baking and Presenting

    Published: 06-16-2009
    Views: 13,823
    Chef Karen Stiegler demonstrates baking and presenting French Madeleines.

    Karen Stiegler: Hi! I'm Karen Stiegler and I am telling you today how to bake Traditional French Madelines. So we have this pan that has just come out of the oven and I am now going to show you how to take them out of the mold. So you also have a kitchen towel like this, spread out and you want to just take your mold and gently tap it and the madeline just come right out.

    And then just spread them out onto this kitchen towel, so that they can cool. I don't like to use a cooling rack, because sometimes the cooling rack can leave marks on the madelines and mark their beautiful surface. So this side is the scallop side that I talked about before. So thats the beautiful shape of the madelines.

    So we have here a serving flour. And what we can do is we can turn them over and then we can use a little bit of powdered sugar to dust them and I like to use this little strainer like a tea strainer is good, any small strainer or sifter. It can be a little bit bigger strainer or sifter but as long as the mesh is very fine on it. And you want to just dust them with the powdered sugar, ideally before you place it on the platter. So then it will be neat for presentation. You can add a little bit more sugar as needed.

    And these madelines are best, sort of warm, just fresh out of the oven and you can also serve them at room temperature. If you want to save them for longer, for overnight if there is any left, you can put them in an airtight container. So now I am just going to go ahead and plate these and any kind of nice plate or platter will do. Sometimes people have beautiful linen napkin that they place the madelines on. That also looks very nice.

    I hope you have enjoyed making these Traditional Madelines. And I hope you also try the recipe. Good luck, bonne chance, and happy baking.