Food

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.


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed