Description

Learn how to combine the wet ingredients for French madeleines with Pastry Chef Karen Stiegler.

Transcript

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 red 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. We are going to whisk these together, break the yolk, so whisk them together gently, and then we've 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're going to gently pour it in, whisking it. I'll just scrape out any excess. Just to 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're going to add our wet ingredients to our dry. And then we're going to go back and get our whisk again and whisk these together until we have a nice smooth texture. And then once you've 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're 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're going to talk about preparing the oven and the molds.