Comments on: Madeleines don’t appreciate toasted flour

By: sweetpastry1

sweetpastry1 — Fri, 30 May 2008 10:48:36 +0000

Toasting flour lessens its thickening power – the darker you cook a roux for thickening stews, the less powerful it is, so I’m sure it makes sense that toasting would affect cake, but I can’t say exactly how. Know what I mean?

By: LyB

LyB — Fri, 23 May 2008 13:15:29 +0000

They look beautiful! I think I might try them with almonds, it sounds delicious.

By: JacqueOH

JacqueOH — Thu, 22 May 2008 21:59:34 +0000

Cute picture and thanks for the flour toasting tip. I hadn’t heard of that before.

By: Jayne

Jayne — Thu, 22 May 2008 11:16:10 +0000

I’d never heard of toasting flour. Interesting. Your madeleines look beautiful!

By: Jaime

Jaime — Thu, 22 May 2008 03:58:11 +0000

great job! those are so beautiful, i can see their humps too!

By: CB

CB — Wed, 21 May 2008 14:15:54 +0000

Interesting about toasting the flour! I’ve never heard of that. Obviously I have alot to learn! Great job!
Clara @ I♥food4thought

By: Bumblebutton

Bumblebutton — Wed, 21 May 2008 14:04:17 +0000

Glad the second batch came out. I recently tried Chocolate and Zucchini’s toasted flour ‘squeeze cookies.’ I did not find that they lived up to expectations, nor to the accolades the process received. On the other hand, I think browned butter might be a nice variation. Very pretty!

By: Caitlin

Caitlin — Wed, 21 May 2008 12:13:12 +0000

Toasted flour sounds interesting, too bad it didn’t work out in this recipe. Your second batch looks perfect though!

By: mimi

mimi — Wed, 21 May 2008 03:54:26 +0000

love your madeleines lined up in a row! glad the second batch came out nice!

By: Rebecca

Rebecca — Wed, 21 May 2008 03:06:14 +0000

That first photo is ridiculously gorgeous. Beautiful job!