Genoise/Madeleines

I made madeleines the other day. Hadn't made them for about 15 years, and my technique was a bit rusty. Does anyone else find that they really don't keep for more than a day without getting all gummy?

Nonetheless the result was delicious and it got me to thinking about what other things I can do with a similar batter in the future.

I'm just wondering if anyone out there has tried their hand at various recipes using Genoise batter. Share whatever observations you'd like.

 

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