Posted by Gerard on March 22, 1998 at 09:44:52:
In Reply to: Re: Madeleines posted by Matt on March 21, 1998 at 22:52:14:
This always happens when you work with more than a couple versions of a simple recipe.
I dipped some in choc, seems like a waste of good choc, doesn't work too well with lemon in the cookie, the acidity puckers the choc on the palate.
Its possible you don't get the bump because you're doing it in a sponge method (whipping the eggs).
It IS a little cake, if it overflows the mold it can't really push the bump up can it?
Matt be carefull what you show the owners, they have no idea how things can get complicated, grating a lemon is fine, but if they go out and get orders for a zillion madelaines?
I'm assuming they don't know much about baking. Madelaines are sneaky little buggars, they will move like a rat up a drainpipe - FAST.
Its going to be hard to stop and grate more than a few lemons and if you show them fresh lemon then have to switch to lemon emulsion or worse to keep up with demand it makes you look ?
It has to work from both ends, taste great and be practical to produce.
Chocolatier mag is a fun read, not serious or practical commercial stuff.
I think they featured us a few yrs ago, I didn't bother to buy it.
I can feed you lots of stuff to do, don't worry about infringing, nothing I do is considered "MY" recipe.
So far I haven't invented anything.
Regards, Gerard, an unscientific baker.