Comments on: Sweet Corn Mini Madeleines with Smoked Salmon & Crème Fraîche

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By: Krema za vene

Krema za vene — Tue, 01 Dec 2009 06:43:18 +0000

I just made this tonight and it was delicious! Thanks for this recipe. You can’t beat how easy it is, plus it tastes great. Thanks again!

By: Angela

Angela — Wed, 03 Sep 2008 16:40:39 +0000

These are so incredibly clever and beautiful. Very elegant!

By: Yazmena

Yazmena — Tue, 26 Aug 2008 14:32:51 +0000

I have to try this this weekend!

By: Ms. Glazes

Ms. Glazes — Thu, 14 Aug 2008 11:40:19 +0000

Anna – David Lebovitz has a great madeleine recipe. The other one I have is for large quanitites and sometimes they don’t work to well when scaled down. Try his recipe at: http://www.davidlebovitz.com/archives/2007/12/humpy_madeleine.html
Matthew – Great idea. I’ll have to give that one some thought, I’m not quite sure what exactly their cuisine is.

By: MATTHEW ROSE

MATTHEW ROSE — Thu, 14 Aug 2008 08:24:40 +0000

Hi Ms. Glaze,
How about some native Georgian food (the Georgia now involved in a war with Russia) to support the people there?
M.

By: Anna

Anna — Mon, 11 Aug 2008 22:19:03 +0000

those madeleine sandwiches are perfect! i love madeleines and this is such an inspired way of using them.
i’ve been looking for a great madeleine recipe. any suggestions?

By: Ms. Glaze

Ms. Glaze — Sun, 10 Aug 2008 09:52:59 +0000

Bob – You’re right, normally the batter needs to be cold and some even refrigerate it before piping it into the molds. Mine are not true madeleines in that sense, but still delicious.
Susan – Thanks! I’m a big fan of your site. If I could like the pictures off your blog, I would.
Lydia – I think they would be a really pretty little appetizer at a brunch or wedding. They are mini so they’re perfect for snacking.
Erin – Merci Bien 🙂
M – You must be French – the word ‘Miam’ gives it away 😉 Thank you!
Dean – Lurk away! And thanks for your comment!
Barbara – Thanks for dropping by!
Akinoluna – I ate so much of these after they came out of the oven that I barely had any left to stuff. They’re pretty tasty and not too sweet.

By: Bob delGrosso

Bob delGrosso — Sun, 10 Aug 2008 07:43:52 +0000

I think Dean is correct: to get the bump, the batter needs to be cold and hard. The bump appears during the late stages of baking after the edges have cooked and the still un-melted center is just beginning to bake.
Suffice it to say that butter or another fat with a relatively high melt point must be used so that the batter spreads slowly in the oven. Use oil or warm batter, and there will be no bump.

By: Susan from Food Blogga

Susan from Food Blogga — Sun, 10 Aug 2008 06:49:57 +0000

Aren’t these elegant. From their looks, I’d say that savory madeleines should grace any brunch table.

By: Lydia (The Perfect Pantry)

Lydia (The Perfect Pantry) — Sun, 10 Aug 2008 05:54:34 +0000

Wow — using madeleines for a sandwich is inspired! Wouldn’t these be lovely at a wedding brunch?

By: Erin @ The Skinny Gourmet

Erin @ The Skinny Gourmet — Fri, 08 Aug 2008 17:29:06 +0000

These look delightful. A wonderful taste combination in a charming presentation.

By: M

Fri, 08 Aug 2008 14:10:26 +0000

What a good idea. Savory Madeleines! I’ve read, to give Madeleines its’ bump, they can be placed in the fridge. I’m sure the Madeleines tasted good without its’ bumps. Miam!

By: Dean in Ohio

Dean in Ohio — Fri, 08 Aug 2008 04:16:26 +0000

I have lurked for a long time and I just wanted to say that I love reading your blog. I will have to try this combination with the mandeleines. I LOVE smoked salmon.

By: Barbara

Barbara — Fri, 08 Aug 2008 00:51:52 +0000

Wonderful!!!!!!!!!

By: akinoluna

akinoluna — Thu, 07 Aug 2008 15:19:32 +0000

You’re making me hungry.