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August 07, 2008

Comments

akinoluna

You're making me hungry.

Barbara

Wonderful!!!!!!!!!

Dean in Ohio

I have lurked for a long time and I just wanted to say that I love reading your blog. I will have to try this combination with the mandeleines. I LOVE smoked salmon.

M

What a good idea. Savory Madeleines! I've read, to give Madeleines its' bump, they can be placed in the fridge. I'm sure the Madeleines tasted good without its' bumps. Miam!

Erin @ The Skinny Gourmet

These look delightful. A wonderful taste combination in a charming presentation.

Lydia (The Perfect Pantry)

Wow -- using madeleines for a sandwich is inspired! Wouldn't these be lovely at a wedding brunch?

Susan from Food Blogga

Aren't these elegant. From their looks, I'd say that savory madeleines should grace any brunch table.

Bob delGrosso

I think Dean is correct: to get the bump, the batter needs to be cold and hard. The bump appears during the late stages of baking after the edges have cooked and the still un-melted center is just beginning to bake.

Suffice it to say that butter or another fat with a relatively high melt point must be used so that the batter spreads slowly in the oven. Use oil or warm batter, and there will be no bump.

Ms. Glaze

Bob – You're right, normally the batter needs to be cold and some even refrigerate it before piping it into the molds. Mine are not true madeleines in that sense, but still delicious.

Susan – Thanks! I'm a big fan of your site. If I could like the pictures off your blog, I would.

Lydia – I think they would be a really pretty little appetizer at a brunch or wedding. They are mini so they're perfect for snacking.

Erin – Merci Bien :-)

M – You must be French – the word 'Miam' gives it away ;-) Thank you!

Dean – Lurk away! And thanks for your comment!

Barbara – Thanks for dropping by!

Akinoluna – I ate so much of these after they came out of the oven that I barely had any left to stuff. They're pretty tasty and not too sweet.

Anna

those madeleine sandwiches are perfect! i love madeleines and this is such an inspired way of using them.

i've been looking for a great madeleine recipe. any suggestions?

MATTHEW ROSE

Hi Ms. Glaze,

How about some native Georgian food (the Georgia now involved in a war with Russia) to support the people there?

M.

Ms. Glazes

Anna – David Lebovitz has a great madeleine recipe. The other one I have is for large quanitites and sometimes they don't work to well when scaled down. Try his recipe at: http://www.davidlebovitz.com/archives/2007/12/humpy_madeleine.html

Matthew – Great idea. I'll have to give that one some thought, I'm not quite sure what exactly their cuisine is.

Yazmena

I have to try this this weekend!

Angela

These are so incredibly clever and beautiful. Very elegant!

Krema za vene

I just made this tonight and it was delicious! Thanks for this recipe. You can't beat how easy it is, plus it tastes great. Thanks again!

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