|Hello, Again, Hello.|
Will I faint while mixing "vigorously"?
Will everyone be getting Madeleine shaped paperweights for Valentine's Day this year?
Here's the thing. The instructions say early on in the first mixing to "beat vigorously with a wooden spoon to blend into a heavy cream - if very stiff, add a little bit of the remaining egg, one droplet at a time."
Okay let's just be intimidating, shall we? Because everyone knows that when I followed this recipe my mixture was nothing I imagine to be a heavy cream and was indeed quite stiff. I swear, you guys, I really put forth the muscle with the wooden spoon. I even did some yoga breathing beforehand to focus my core.
If the result is so sensitive as to be thrown off by a single droplet of egg...well, there ya go. Julia, I love you but wow you were so fussy testing in France, weren't you?
Cut away to Julia in her Paris kitchen: standing over her bowl of eggs, flour, and sugar, loaded eye-dropper in her WWF wrestler-strong hand...
Bah. Anyway, I added some additional egg and it loosened up enough for me turn my prayers to the melted browned butter which now needed to be stirred over cold water until cool but still liquid.
Did I mention how much I love lightly browned melted butter?
Someone needs to invent perfume that smells like that. Oh wait, Paula Deen may already have those rights...I digress.
The resulting batter looked and smelled lovely. A bit more lemon fragrance came through this time. This batter rested in the fridge for the hour as called for. This stuff was thick like cookie dough, guys.
|My hubby was so cute standing on a chair taking this picture. My very own Paul Child.|
I need to back up a bit here and mention that I have never used melted butter mixed with flour to coat a baking vessel before. Usually I just use cold butter and then flour the pan, tapping out the excess. I found this intriguing and came to a conclusion that Julia was not using a non-stick Madeleine pan, and as I recall she and Paul tested this on ribbed scallop shells - like from real scallops - with success. I don't know if my non-stick pan needed all that fuss, but the scalloped sides were very browned and even and it was a heck of a lot easier to brush the pan with that liquid than to hand butter each shell and then mess with the flour.
I love the little discoveries!
End result, guys.
|So Purdee! No it's not crack in the spoon. Might as well be...|
Given the two recipes, I think I prefer the ease of the first. The end result seemed more tender and delicate. However, that said, this second recipe were divine for dipping into some coffee or tea with their sturdiness. Much more cookie like on the outside.
Satisfaction meter: I'm giving these a 5. I had to work harder and found happiness in the different result. Besides,
|Aren't they magnifique?|
|Julia always wore pearls in the kitchen.|