I was so happy to review this Bellemain Nonstick Madeleine Pan. This pan dilivers the most beautiful shell-like buttery cookies! You don’t have to heavily pre-grease this pan like old traditional pans.
Here is a wonderful recipe to get you started:
How to Make Classic French Madeleines
Makes 24 madeleines
What You Need
4 oz (1 stick), plus 3 tablespoons unsalted butter
2/3 cup white sugar
1 cup all-purpose flour, plus 1 tablespoon, divided
2 large eggs
1 teaspoon vanilla
Pinch of salt
1 tablespoon lemon juice
1 tablespoon lemon zest
Powdered sugar (optional)
Small sauce pan
2 medium-sized mixing bowls
Measuring cups and spoons
2 madeleine pans
Small sieve for dusting with powdered sugar, optional
Melt the butter. Melt the butter in a small sauce pan. If you feel you can get it slightly toasty brown, go right ahead and do so by leaving it to bubble in the pan until it smells toasty and starts to color. Just remember that the butter will turn very quickly from toasty to burnt and that it will continue to color after it is off the heat unless you pour it into a new container. Spoon 3 tablespoons of butter into a small bowl or cup and set aside. Let the rest of the butter cool slightly.
Prepare the dry ingredients and the wet ingredients in separate bowls. In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.
Combine the dry and wet ingredients. Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. It may take a minute for the butter to blend into the mixture but do not over mix.
Rest the batter. Cover the bowl with a plate (or plastic wrap) and place in the refrigerator to rest at least one hour and up to overnight.
Prepare the pans. Add the remaining one tablespoon of flour to the 3 tablespoons reserved butter and stir to combine. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture so that they are well coated. Place the pans in the freezer for at least an hour.
Preheat the oven and fill pans. Preheat the oven to 350°F. Remove the batter from the refrigerator and one pan from the freezer. Fill each well in the madeleine pan with 1 tablespoon of the batter. Remove the other pan and fill in the same way.
Bake the madeleines. Place both pans on a baking sheet for easy handling and place in the oven. Check after 8 minutes and rotate plans. Check again 5 minutes later. The madeleines should be browning around the edges and puffed up a little in the middle. Using your forefinger, press lightly on the center hump — when the madeleines are finished baking, it should spring back at your touch.
Cool and dust with sugar. Remove the madeleines from the oven and let cool for 2 minutes. Using a fork, gently loosen the madeleines from their molds and then tip the whole pan out onto a cooling wrack or tea towel. Once cool, dust lightly with powdered sugar and serve. If you are freezing or storing the madeleines, do not dust with the sugar until you are about to serve.
To store. Store cooled madeleines in an airtight container for a few days or freeze them in a double wrapping of plastic wrap for several months. Let the cakes defrost before dusting with sugar.
Bake foolproof French butter cakes and soft cookies with the Bellemain Nonstick Madeleine Pan. Its combination of old-time durability and modern convenience is irresistible … and so are the sweet treats it creates!
Solid Cast of Strong, Durable Carbon Steel
Commonly seen in extreme-use cookware such as woks, carbon steel is second only to aluminum in heat conductivity, and it’s much more resistant to denting and bending than aluminum. So you can expect many years of turning out delicious, evenly baked little cakes for every occasion, from elegant tea parties to after-school snacks.
Nonstick Coating for Better Results
It’s the delicate shell-like fluting that makes madeleines so pretty … and so difficult to get perfect. Traditional madeleine molds required heavy pre-greasing, and still caused quite a few damages when the baker tried to dig the madeleines out of them. But thanks to modern nonstick technology, your madeleines will slide right out of the Bellemain pan.
The nonstick coating also makes cleaning the Bellemain Nonstick Madeleine Pan practically effortless. No scraping or scouring necessary; it can even go right in the dishwasher.
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