This might have caused a riot in my office 
You either brought LOTS of cookies, or suffered the “wrath” of all the people who didn’t get a cookie 
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It’s a small set up; she offered to 5, 4 accepted, 1 wasn’t in the mood! His loss!
Linking the December thread.
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Since everyone loved these cookies and they were still delicious a few days later, I want to make more.
Has anyone tried doubling the recipe?
(I haven’t.)
My turn with this recipe. I wrapped in plastic wrap, placed in fridge for about 3 days, looked a bit “unfortunate.” Hard to slice, some fell apart, Best was sawing with serrated knife. First batch was 21 minutes, too long. Second 19 minutes, still a bit too long.
I did a double recipe of the ricotta Browned Butter Cookies, they are turning out fine.
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3 posts were merged into an existing topic: What are you baking? December 2022
It’s December!
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Which recipe was this?
La Madeleine Classique(The Madeleine Classique) from Gâteau. Looks good, tastes delicious but not a success. The author states that in France they prepare the pan, put batter in, cover tightly with plastic wrap, refrigerate and after 6 to 12 hrs bake. I thought i would try this. When i took the wrap of it took some of the batter off thus no humps. My usual way is to refrigerate overnight and about an hour before baking i butter and flour Madeleine pan but it in the freezer and then bake. These are orange flavour and we like the combination of chocolate and orange. Teflon Madeleine pan was coated with melted chocolate mixedcoconut oil and a teaspoon of white corn syrup.
Ugh, didnt notice its November’s thread
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Do you recall what SK meant by “mini springform pan” as an option for this recipe? The link on her website to the pan is no longer functional. I’m guessing she meant a loose-bottom pan for mini cheese cakes.
I’m thinking I’ll try this tomorrow, making a half-recipe in a 12-well Nordic Ware mini-popover pan. If I recall, last time I made them I felt a “half-cupcake” was just about the right size.
I think she meant the 4 or 5” springform pans which I have a couple of, not the loose bottom ones, but it wouldn’t really matter as long as the size was correct? The mini popover pan which you plan to use is so much nicer anyway.
When I made the DL recipe, I felt it wasn’t quite chocolate-y enough, like it needed a boost, iirc, you were going to serve them with a raspberry sauce last time.
Check out Amazon, re: mini spring forms, ( not the link) they probably have them but imo, they are meant to be small.
ETA…I can’t imagine 16 mini spring forms 
, possibly a typo?
Well, that’s what threw me. I have 4" springforms, but the numbers on her page didn’t add up. I think I’ll stick with the mini-popover pan, as the smaller size is so appealing.
I did try a raspberry sauce, but felt it overpowered the cake. This time I’m going to try a wee bit of dark chocolate ganache on top. Will report back!
Ganache sounds good! My notes tell me I said needed chocolate frosting, it also said I used 2/3 in a similar shaped pan…but I have a picture of six, maybe we ate six!
Maybe that’s why the link is dead in addition to being old.
ETA…I only made the DL version from the Gateau book, I’m assuming they are both the same.
I just checked the book and I see that I made 12 using 2/3, they are domed not flat.
I’ll be using the Gateau version, also.
My first thought was to add a little chopped chocolate to the batter, but I fear it will melt in and disappear. With the ganache, I like the idea of not only a little more chocolate, but a little textural difference, as well.
I have to admit, it is pretty hard to beat a bouchon once you’ve had one (I love the Gateau recipe), but I do want to give the cupcake recipe another try.
DL’s recipe and Gateau recipe ( for chocolate cupcakes) use 180 g flour, SK uses 200 g otherwise the same. I added small chocolate cubes to one of the three different recipes I made when fooling around with bouchons. The cubes didn’t melt, it was the Gateau bouchon recipe. I placed them near the top. I’ll DM you a photo if I can extract it.
