as a French woman and a super fan of madeleines, I advise you to let the dough rest overnight (24 hours is even better) in the fridge, because what your madeleines lack is the bump that forms cooking caused by thermal shock. So you will have real French madeleines. enjoy it!

@zuzaninha

3 жыл бұрын

great point, I knew there was something missing... merci

@CatGirl0517

3 жыл бұрын

@@zuzaninha You're welcome! the little bump is important 😊😋

@hunniedtea

3 жыл бұрын

@@CatGirl0517 it is important! That's the cakiest part lol

@MP-ng1sc

3 жыл бұрын

Lauren L. Brody, Remember this is not perfect , nothing in this world is, also, I do see “THE BUMP”. The camera would need to be angled sideways, but the image was taken from the top Fact!

@CatGirl0517

3 жыл бұрын

@@MP-ng1sc of course we have the right to make mistakes, and that doesn't mean these madeleines aren't delicious. but the bump remains essential in the Madeleine that's how you will find them in France. and here, in this video, we are talking about French pastry. The bump should be very visible. if you want to know more, look for the Madeleines recipe from Pastry Chef Philippe Conticini (he makes wonderful pastries) 😊

I think your calling in life is to teach. You are such a natural

Martha, your the BEST! I love that you are showing us how to make these beautiful little treats, they look delicious! and I love your baking shows. You relax me. That's why I love watching your shows. God bless you. 🍞🍮🍩🍰🍪🍧🍨🍭🍦🍫🍩🍪🍰🍑🍉🍒🍇🍞🍞🍞🍞🍞🍬🍬🍬🍬🍬🍨🍨🍨

Master educator : now she can show off her knowledge & technique -an authentic educated real chef

Martha is a national treasure! This woman deserves her roses!

@susancho4660

5 ай бұрын

I agree. She deserves a medal! 😊

It’s always amazing to me - watching Martha create these artistic, tasty treats. She remembers each step and as she’s doing those steps she’s teaching.

Keep the episodes coming Martha😃……loving this

@yakishamerritt3034

3 жыл бұрын

I know right! me too girl!👍🍰🍪🍨🍩🍫🍧🍮🍞

OHHHHHHH, MYYYY❗❗❗ i am soooo very excited to make one or more of these beautiful pastries this Christmas for my family❗❗❗ Maybe they won’t ask me what they are called😂since my strong southern drawl mutilates their pronunciation😄… I’ll just call them “Martha’s Morsels!!!” Lol… jk🤣…… (i hope😂)… THHHHANNNNKKK YOUUUU♥

Oh my, I love watching her cook.....she makes it look so easy....I love the Madelines....even purchased a pan to make them , it came with a recipe.but just haven't made them.....if you ever see them in the bakery, try one....but one will not be enough....at least buy a doz.....DELICIOUS.....and Martha's look even better than any I have seen in the bakery.....they are hard to find around here.....I ordered some once from a bakery that sells them , they send them by ups and they are fresh.....but a little pricey....but you can see why....I love the Marcarons too and they are pricey....but so worth it.... I wonder who Martha is baking for? You never see anyone there...I'm sure her housekeeper gets her share and Martha probably sends her home loaded down with these great things bake....the lady that does these dishes for her that must be a full time job.....her kitchen is so clean and everything is all ready to go when she starts to bake.....that's how the professionals do it and Martha is the best......she can outback them all....wonder if she ever entered her baking goods in a contest ? If she did for sure she'd take home the prize every time.....no use for anyone else to even try.....lol

Lovely compilation. I've never made a Breton cake. I think the little golden cows that thrive in the UK and France but don't do as well here in the States are the reason for the richness of European baked goods. Their milk is almost one third cream.

@eva5601

2 жыл бұрын

It's the cows hooves, which are similar to a goats, and these hooves inables them to climb up hills where the grass that they eat is different than the grass grown on the valley below. This grass on the hill develops into more cream, when the cow digest it..

Yummy desserts! My favorite is French macaron 💕

Amazing, Martha. Thank you so much! Love all the wisdom you have and share with us.

Such good instructions

Thank you Miss Martha Stewart for showing us how to make this delicious French pastries, I will definitely attempt to make them!

THAT's perfection!

All of my favourites! Thank you

Thank you Martha you are the best 👌❤

Delicious, lovely ❣ However, with you is to easy👏 Thank you Martha👑 I really enjoy😊 Have a beautifull week. God bless you🙏❤🎶😊

This looks so good!!

Martha♡♡ You became my role model. Thank you your wonderfulness.

Absolutely wonderful and I learned so much. Thanks Martha⚜️

THANK YOU MARTHA FOR THE RECIPES 😀👍❤

I am a great cook but totally intimidated by baking. You make it seem so possible, I will definitely try the French macaron!

Love every recipe of yours. You explain so well and make it easy to follow.

Love all your recipes Martha! Thank you👍

She can do anything...so impressive..💯💕

Love it … thanks you

Beautiful ! Thanks so much for your teaching.

Many American bakers these days omit almonds from madeleines. I prefer it with almonds.

Thanks Martha! Delicious 😋😍

Love ❤️ you Martha! I am trying your bread today

I love your recipes and salute you 🥰🙏🏻Thanks a lot dear for sharing your awesome recipes 🥰💞💞💞

They look so good.

Adore you Martha. Looking forward to trying these recipes

Looks good and yummy with easy to follow recipe 😋

So many failed attempt with madeleines recipes. Finally I nailed it with your method and recipe.

@MarthaStewart

2 жыл бұрын

Fantastic! 😁

You re the best Martha..... wish I will work for you

À la recherche du temps perdu, Proust👍 … and nice recipes!

Madeleines are such a beautiful and delicious treat. I’ve made Rachel Khoo’s madeleines with lemon curd (you put a raspberry in the middle and after baking fill it with lemon curd), they are always such a hit and everybody is mesmerised, asking how I’ve made them...so yummy, mmmm! 🤤

Singapore love your baking recipes

I believe one would have to order these kinds of baking pans online

Love❤️love❤️🎉🎉 french 🍪 cookies🥰🥰🥰💞💞💞

Look very delicious 🤤 😋

Amazing

Miss Martha please Give an exact recipe for the Madeleines. I warmly welcome you from Poland 😁❤🍪

Hi I have so much trouble making macaroon I would try your recipe.

I had no idea macarons were made with almonds!

💕👍🌹☕☕😁🙏🙏thanks Martha Stewart 👍🙏💜

Maryland and Happy 😁

These videos are at the heart ❤️ a great series, featuring aspirational but doable treats. 🧁

Do you guys believe that Martha actually read “In search of lost time”?

I am trying your method.

Martha I have little confused last time when u make patashoe the consistency was little different and today what u make is thicker last time was little lighter and the macaroon after u pipe has to rest until the top has to be little dry can u explain to me u are the best chef. I love all ur baking I been so mani years watching ur program love u

@corasantos4872

3 жыл бұрын

I also noticed she didn't advised for the Madeleines batter to be refrigerated. And her Madeleines had no hump, you know the little hump they all have.

Yes she’s fabulous Beautiful!

Your looking good 🔥🖐🏻

YUMMY 🤤🤤🤤🤤💜💜💜💜

The perfectly beaten meringue...😊

You are sooooo talented. I envy you 💞💞💞

a very good interesting presentation but can you please tell us the tempreture of the oven with degree centigrades. Thank you

❤

My macaron have always been a variation of Brutti Ma Buoni (a rustic, Italian version of ground nut and sugar cookies). I will try these. Surprised that they didn't sit for 30 minutes to dry. Is that necessary?

@marcelagomezpenaloza

2 жыл бұрын

yes! I think she does the rotation thing as a way to dry them up (¿?)

I have a confession to make. While listening to the introduction, I misheard one of the French desserts. "HAIRY BREASTS?!? Oh, wait. Paris-Brest cake! Oops! LOL. 😆😆😆"

😋😋😋

💕

💟💯👏🙏את מהממת. From Israel

Like beautiful very nice 👍 👍👍

❤️❤️❤️❤️❤️

Hm 😋 super...

😋

Hi Martha! So I was wondering if I cud use normal almonds and then grind it instead of unskinned ones? And do I have to roast or blanch them? PLEASE ANSWER😍😇

@MarthaStewart

3 жыл бұрын

Yes, you can use ground almonds as a substitute. And then you will want to blanch them for the French macaron recipe. 😊

@alveena_12

3 жыл бұрын

Oh ok thank youuuu 😃

Wowwww I like this channel so delicious

👏👍🏻

😃

👌👌👏❤️

👍💓🌹💓🌹💓🌹

She sure is a good looking woman with alot of class

What if we we don't have cake flour...

@jl2you

Жыл бұрын

Nothing : cake flour is just T45 or T55 flour

🤗🇲🇽🎉💓

She didnt grease and flour the molds. She did it only to show with two molds.

pate a choux is also used for beignets

those madeleines are flat

After failing with this recipe twice I researched many other Madelaine recipes on KZread. First, the 7 minutes at 375° was not enough time, quite undercooked (my oven temperature was correct as per a thermometer in the oven), I researched every single Madelaine recipe on KZread and they all have baking powder and this has none, and a lot of them rest the batter for at least an hour in the fridge. I will give it a third try adding in some baking powder an letting it rest at least one hour for the baking powder to act. anyone else have this same problem?

@jw77019

2 жыл бұрын

Baking powder is not French

@jw77019

2 жыл бұрын

Also, your snarky comment is tacky.

Satam

How beautiful you are!

Martha looks like she took a Xanax lol

Where are the nuts in the Paris Brest? 🧐 disappointed in you Martha

She literally reads recipes and regurgitates them. Zero creativity.

DON'T do the egg glaze -- it weighs down the puff. Mine came out half puffed. I'm pissed. Should have went with my instincts on this. I've made pate choux before. This was wrong.

@kristengrace2444

3 жыл бұрын

www.theflavorbender.com REASON 1 Chances are the dough was too wet and runny. When you pipe out the batter, it probably didn’t hold its shape. That means it has too little flour, or too much liquid in the form of water, eggs and/or butter. REASON 2 Removing the choux pastry from the oven too early is another reason why your choux shells will be flat. If they were soggy to start with, then they will not rise properly. But even if they do rise, they will deflate when they cool down, due to too much moisture inside the shell, especially if you take them out of the oven too soon. The shells didn’t have enough time to form a stable crust, so they collapse as they cool down. REASON 3 You need to prick the shells towards the end of the baking time (and/or after), to allow the shells to dry out. If you don’t, the hot humid air will collapse the soft shell as it cools down. So then what do you do? Make another half batch of the cooked dough with water, salt, butter and flour (with no eggs!). Once you’ve made that part of the dough by cooking it in a saucepan and you have the right consistency, let it cool down (covered). Add the cooled down dough to the runny dough a bit at a time, mixing it into the dough well, until you get the right, pipeable consistency. It always works like a charm!