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Bellemain 12-Cup Nonstick Madeleine Pan
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- Makes classic French shell-shaped madeleines
- Heavy-duty carbon steel
- Conducts heat quickly and evenly
- Nonstick coating for easy release and clean-up
- Dishwasher safe
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Item Dimensions||8.5 x 15.8 x 0.9 in||11.13 x 15.75 x 0.56 in||9 x 15 x 0.5 in||7.8 x 15.8 x 0.9 in||—||7.88 x 15.5 x 0.75 in|
|Material Type||Steel||Steel||Nonstick||Carbon Steel||Silicone||Steel|
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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Since we were in the kichten and I made sure that we sat next to the chef, I memorized each course and how it was made.
The dessert was a Bosc roasted pear glazed in a red wine reduction, custard cream with pine nuts, and (of course) fresh hot madelines.
This past thanksgiving, i could not think of a better way to share memories of our honeymoon than to recreate our favorite dessert. I made custard from scratch to the add to the whipped heavy cream, I went to my favorite produce store while and picked out the best pears i could find, I roasted the pears in cotes du Rhone châteaunuf du Pape 2013 and basted the pears until they were perfectly shining.. then came the madelines....
Madelines might seem easy to throw together, but to recreate such a profound moment in my life I needed it to be perfect. Thankfully this pan was very forgiving. I figured out there are certain steps one must take to match the french standard" i wont go over the recipe i used, but will help with the techniques that if not followed will give you vastly different results.
* mix flour and butter together and apply to the pan prior to adding the mixture. The flour and butter muat go into the freezer 2-5 minutes before you add the mixture and cook in the oven.
*brown your butter, madelines have a toasty butter taste to them.
*convection oven for even heat, crisper edges and moistish inner layer.
*serve right away..... like right way... as fast as you can...
The difference between good and great are in the details... the madeline pan held up to many batches and i didnt have one stick but was able to obtain that crisp butter crust that i found in france... i hope to make it again soon...
I hope you liked my moment, and when you try your next batch of madelines... be sure to not settle for just ok or good..
Research, practice, get everything perfect and the madelines will reward you :)
No problems with sticking & I watch cooking times closely to prevent burning.
I liked my first pan so much that I got an extra to make bigger batches in less time.