French Madeleines - Combining the Wet Ingredients

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    madeleines
    Land and boring... Did not like the taste.

Karen Stiegler
Culinary Instructor, Recipe Developer, Tester, www.pastrynomad.com
www.pastrynomad.com  
 

Karen Stiegler is a culinary educator, recipe developer and recipe tester. Karen holds a Diplome de Patisserie from Le Cordon Bleu in Paris and has been teaching American and French pastry and desserts in the U.S. and abroad for over 10 years. She is currently teaching for Williams-Sonoma, and offers group, private, and hands-on courses as well as professional pastry demonstrations in shops and restaurants, and also specializes in Healthy Baking. Karen also has extensive experience in catering of American desserts, cakes and candies. Karen spent three years in Paris researching and teaching French pastries and desserts to Americans abroad, founding her own pastry instruction program. Karen is also a professional cake decorator and instructor, and was Cake Decorating Instructor of the Year Worldwide Developmental Accounts in 2000 for Wilton Industries. Karen has a number of published recipes and also holds a Bachelors Degree in Journalism from Pepperdine University. She just completed work on a recipe and menu project for the newly opened Bazaar dining concept by Chef Jose Andres' of Jaleo, Washington, DC, including all restaurants in the new SLS Hotel in Beverly Hills, California. Karen served as a personal chef to the British Ambassador in Oslo, Norway, where she also worked on recipe development, testing and a cookbook. She has lived in France, Norway, Germany, Switzerland, Africa and Asia, and traveled extensively throughout the world, sampling all types of cuisine. Karen is a member of Les Dames d'Escoffier and well as Women Chefs and Restaurateurs professional organizations. A recipe of Karen's is included in the James Beard Award Finalist Cookbook, "Cooking with Les Dames d'Escoffier". Karen speaks French, Spanish, Norwegian and German. She has also worked for the National Restaurant Association.

French Madeleines - Combining the Wet Ingredients

Join Pastry Chef Karen Stiegler to made traditional French Madeleines, a favorite in France due to their light texture, warm flavor and unique shape. These petite cakelettes are served for dessert or with a cup of coffee or tea. Karen will take you through the complete process for making these buttery sponge cakes, including the best tools, ingredients and methods to achieve the most delicious and soft Madeleines.

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Karen Stiegler: Hi! I am Karen Stiegler and today I am showing you how to make Traditional French Madelines. So now we are going to combine our wet ingredients. First of all we have our four eggs and you really don't want to break the egg on the edge of your bowl because this can push bits of egg shell back into your egg. So you can either break them on the counter or you can have a plate standing nearby and break them on the plate and then empty them into your bowl. And then, we are going to whisk these together, break the yolk, so whisk them together gently, and then we have our melted butter and honey. We melted it in a small pot on the stove and then we allowed it to cool because we don't want it to be too hot when we add it to this mixture. Okay. So we are going to gently pour this, whisking it. I will just scrape out any excess. Just make sure, that whisks nicely together. Okay. So there we have our wet ingredients and now we have our dry ingredients that we sifted the flour and we whisked it all together before. So now we are going to add our wet ingredients to our dry. And then we are going to go back and get our whisk again and whisk these together until we have a nice smooth texture. And then once you have it all whisked together, gently take whisk out and you want to scrape the sides of your bowl for a clean bowl because we are going to let this chill. So what we want to do now is cover it with plastic wrap, and then we are going to put this in the refrigerator to chill for about 10 to 15 minutes. You don't want to chill it too long because it will be too stiff. But on the other hand, you need it to stiffen up a little bit in order to put it in the mold. So that is how we combine the wet ingredients and next we are going to talk about preparing the oven and the molds.

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