- Look at 'em, look at 'em, look at 'em.
Look 'em.
Now this is where it could actually go wrong.
Il y a une vache dans me pantalons.
(triumphant music)
Hey everyone, it's Barry here.
Hope you're well.
Today we are doing a very funky recipe indeed.
In fact, it's the same recipe title, but twice.
Yes, whilst Boston is very cosy in his bed,
we are gonna be making something called madeleines.
Now the French madeleine, which you probably think of
when you first hear the phrase madeleines, right?
Are made in something like this.
This is a shell shaped tin.
So it's got the outline of a shape,
it's got the indentations,
and yeah so you're gonna have a nice curved top like that.
And then obviously the top edge would just be flat.
Now, when I thought of madeleines,
this was exactly what came to mind.
A madeleine tin.
Now plot twist.
This is something called a dariole mould, okay?
They look like little plant pots.
There's four of 'em here, kind of like ramekins.
But these are used to make English madeleines,
which are actually a little bit different.
So we're gonna do both.
All right, so the history of the French madeleines,
there's a little bit of a debate,
like most foods actually, about the origins of this recipe.
But one of the most common ones,
the town of Commercy in Lorraine
that town is heavily associated with the madeleine.
There are lots of manufacturers based there
and legend has it that it first appeared in the 1700s.
A girl called Madeleine
stood in as a pastry chef to the Duke of Lorraine.
And the only thing she knew how to make
was her grandmother's recipe.
Everyone loved them and the madeleine was born.
Sold like hotcakes.
When it comes to these dariole moulds,
I can't find hardly anything
on the history of English madeleines.
I just feel it's like something that we've just gone,
"Hey, let's just English-ify this recipe."
However, dariole-
- [Voice Assistant] Dariole.
- Thank you.
In French, cooking means a small flower pot shaped mould
in which an individual sweet or savoury dish
is cooked and served.
The word also refers to the dessert
that is baked in the mould.
Classically, the dessert
is an egg custard filled puff pastry.
So although I could put the same sponge in there,
the recipe I found for the madeleines is slightly different.
And I think the difference at the end
will massively stand out.
I just found that quite interesting
that although this is an English madeleine,
we're using a dariole, which is a French tin.
I dunno. (tins clink)
Right, let's get the French madeleine on first
because it has to rest for an hour.
Hmm.
I really don't know if what I said made any sense at all
but we will just go with it.
So, although I could probably get away
with the same sponge mix, we'll do two different ones.
Okay?
And the French madeleines generally
all tended to have lemon zest in it.
Ones that I found for the English didn't have that
and we'll come onto that in a bit.
So we've got eggs, plain flour, baking powder,
butter, milk, the lemon like I say.
And this recipe says that you should use brown sugar.
It doesn't specify, you know, it says brown sugar,
is that dark brown or light brown?
I wanted to go light, although his looked a little darker
but most madeleines I looked at had a lighter brown colour.
So I'm gonna aim for that.
Another one said to brown the butter.
Remember we did that recently on the 48 hour cookies?
I don't fancy doing that.
So it says the first step is to melt our butter
in a saucepan.
So I'm gonna use the electric saucepan.
All right, big bowl.
(eggs crack)
Well that was three eggs,
but there was a a little bit of shell in there.
Anyway, we've got it out.
Don't want any crunch in it today.
Our light brown sugar.
All right, that looks incredibly murky now.
Look at that.
It looks very bland
because again like we did the honey oat bread the other day,
it looks a bit like a gravy.
Lovely.
Really doesn't like madeleine mix right now, does it?
We're gonna get the milk in, the baking powder,
the plain flour, the butter, and then just a zest of lemon.
And that is the entire ingredients for the recipe.
That's pretty cool.
That smells really good.
So it's gonna be really interesting
to see how much lemon flavour that drives into it
being just the zest and no juice, for example.
All right, look at that.
And the light brown sugar
has given it a real sort of, it's not completely pale,
it's got like a sort of caramel colour to it.
And I am not unhappy about that at all.
If you wanted to have it completely pale,
just use white sugar.
But I'm really digging using the light brown sugar.
It's gonna give it a real contrast
compared to the English one.
It now tells me to cover it,
because apparently it's got to go in the fridge and chill.
It doesn't really tell me why,
but the times in the past when I've done this
is it helps start the gluten in the flour to relax,
which could hopefully ultimately end
with a fluffier lighter bake.
And that tends to be like the selling point of madeleines
when I've had them in the past.
I've had a lot of French exchange students
when I was younger.
Yeah, we had one French exchange student called Thierry,
and let's just say he was only 12 at the time
and I was like 14.
And he was very popular with the ladies.
He was a right charmer you could say.
He was like, "Hello, lady."
Like, no, that's my mum's friend.
Leave her alone.
So that's going in the fridge for an hour
next to some coleslaw and some cous cous.
All right, see you in an hour, mate.
So the really cool thing for me
is I've managed to wash up all the bowls that I used before,
well apart from the one in the fridge,
to make the English version.
So with that, again, we've got some butter,
except this time we're not melting it.
We've got self-raising flour, aka baking flour, I believe.
Is it baking flour or cake flour?
I'm sure it's baking flour
but I've just Googled it
and now it's coming up self-rising flour.
I have never heard of that before.
All right, so self-rising flour, I quite like that.
Let's just take the A out of raising
and we'll have it the same thing.
So rather than three eggs we've got two,
we've got baking powder again and some sugar.
Now it called for golden caster sugar,
which is a little bit more expensive than caster sugar.
And I only ever used it
when I did "Cheap Vs Steep" baking videos.
But it is slightly more light brown sugar-esque in colour.
But I'm gonna stay true to this.
I'm gonna have caster sugar, I think.
It's gonna get masked with more sugar
and you'll see why later anyway.
And the other thing, rather than lemon zest,
we are using some vanilla extract.
So it is more of a classic sponge.
All right, so let's take a big old bowl
and take a slightly smaller bowl for no reason
other than for me to show you a step.
If I wasn't filming this, trust me, I would just (laughs).
And we add in the sugar, okay.
So we've got a huge big old bowl
and all I'm doing is creaming that together
until it's nice and fluffy.
You might think, "Oh yeah, it's at that scrambled egg stage.
That's all right."
No, keep going please.
(mixer whirs)
All right, so that is a lot better.
It's less scrambled eggy and more kind of fluffy.
We've whipped it together and creamed it.
It just has like a creamy more appearance now.
Nice.
So now we can just add everything else in.
So in goes that self-raising flour, baking powder,
the eggs and vanilla.
And you gotta admit that is very similar colour.
It's just a little bit paler,
but hey, I'm happy with that
and that is it all done.
All right.
So I was planning on baking them both at the same time.
They both go in oven of 180 fan, 200C or equivalent.
And I was thinking yes we can do this,
but the baking times are actually slightly different.
The English madeleines go in for slightly less
and then they have some more work done.
So I'd hate to have to take it out and like, I don't know,
affect the rise of the other one or in some way.
So we'll finish off these English ones,
'cause they need some more stuff to do anyway
and in fact it's probably a good thing
'cause the French one stays in the fridge
a little bit longer.
Don't wanna brag about my French,
but I think the cake batter in there
being in there a little bit longer,
it's gonna probably come out and be like "Bon."
I have got a little bit of French actually,
I do remember it from the school.
Look, il ya a une vache dans me pantalons.
Okay, so got some butter here and we are just filling,
I don't wanna call 'em darioles,
I wanna call 'em flower pot moulds.
But the thing that's confusing me a little bit
is I'm not being told how much to fill these.
I might go for two thirds,
because remember we've got the baking powder in there
and the self-raising flour.
I mean I feel like the good news is
we've got enough there to probably make double that anyway.
So, we'll bake these first four
and despite the buildup,
the French ones might be ready way before that.
Although I've been thinking about the French one too.
How are we gonna fill those pans?
They're tiny.
It's gonna be like, hm,
like eighth of a teaspoon or something, I don't know.
And it does feel quite light and foamy as well, the batter.
So we'll just get that in there.
Yeah, I'm gonna go two tablespoons.
(oven beeps)
My oven is ready so let me get these other three
and I'll see you in a minute.
Yeah I'm happy with that,
'cause like I say, I really would,
I'd rather it just like explodes out of the tin
and I can cut it flush along there
and then it all gets hidden anyway.
Look at that.
That looks pretty neat.
I like that all lined up, right?
This is not gonna take long.
Folks, that has been, it says eight to 10 minutes.
I thought I'd give it the full 10.
They look amazing.
They look like little ice creams.
This is perfect.
You could do an ice cream cupcake in them.
I mean effectively we sort of already are, right?
Should I get 'em out?
Oh yeah, look at 'em, look at 'em,
look at 'em, look at 'em.
They're nice and light and golden brown
and yeah, look. (oven beeps)
That has come out clean.
Let me get the other three out.
What I will do, like I say, I'm happy, I can trim that top.
But even as I'm talking now, they are lowering slightly.
So we'll let them cool in their individual tins
because if we take them out and then try and guess
how high they are,
we want 'em to be perfect and symmetrical,
we'll trim them in here and hopefully
with the grease in there, it should pop out.
Be all right.
Oven is still that same temperature.
The dariole mould English madeleines are right there
and down here is the French madeleine mould
and I'm gonna use a pastry brush
which just also doubled up then
as a temporary pointing stick.
Apparently we brush with melted butter.
Now this is where it could actually go wrong.
It's telling me to fill it all the way,
which I think is complete rubbish.
Tres not bien.
So I think I'm gonna do a mixture here,
but mainly like half fill it.
I do not think filling it all the way is a good idea.
Oh yeah.
And that colour does look slightly darker now.
It's a little bit more caramelly.
It is actually like spooning butter on here.
I don't want,
let's just trust it, right?
But all the recipes called me to do.
(dog barks) Oh.
What's the matter?
Yeah, I don't know about this.
I've filled it fairly well.
I would say it's about half or it looks higher than it is
but there's a lot of volume here for it to fill out.
So, there is only one way to find out.
In it goes, oh my gosh.
But whilst they're baking, these are cooled down enough
to just quickly trim those tops and get 'em out.
So yeah, I've got a serrated knife
and it's actually quite a good excuse for me.
If I rotate it gently.
Oh, hmm.
Okay, I've got some good news and some bad news,
but let's just see if we can get a bit more good news first.
Go on.
Oh there we go.
Look at that.
Okay, that wasn't the good or the bad news
but that is good news.
The bad news I'll come onto in just a moment
because it involves, well our French friend.
There we go.
I just wanted some good news again.
Right.
Oh actually it's not that bad.
So I dunno if you can see here from above,
now we filled these fairly well.
Oh my gosh, they smell amazing.
And it has got that darker colour on it that the website had.
Like I said, we're gonna go for the light brown sugar.
So ours will be darker.
Let's see, I dunno if it'll let me do it yet.
Oh my gosh.
Oh yeah, that was like how his were.
Like brown that like, a bit more depth of flavour on there.
They're not bad actually.
I wanted to show you was I haven't quite filled,
can you see here?
It's not quite gone to the top
but even then if I turn it over
it's still got some sort of shape
because it was partly in that mould.
Sort of worked really.
Do you know what I'm gonna do?
I knew they were gonna be darker in colour anyway like that.
Not only 'cause of the light brown sugar
but the melted butter.
I'm gonna do another batch exactly the same,
but this time I'm gonna even it out
before it gets baked in there.
And this time I'm not gonna grease the pan.
So we'll see what that does in 10 minutes.
So we'll see what that bake turns out like.
But I have to be honest that looks awesome anyway
for the time being.
But anyhow, here is some cherry jam and some water.
(microwave beeps)
And I'm just warming that up for about 30 seconds
to make it spreadable because the English ones,
not only is the English version's like,
"Resting our batter?
We're not resting our batter!
Having it as it is?
We're not having it as it is.
We are gonna of course brush cherry jam on it,
dress it in coconut and then shove cherry on top."
Sounds good to me.
We brush the jam.
Oh my gosh, look at that.
All over this.
This is a bowl of coconut.
I am gonna stick that in there like so
and grip that coconut on there.
It ends with a half cherry on top.
And that right there is an English madeleine.
You gotta admit they do look a little bit like sandcastles.
Right, let's get those other ones out
that I filled a little bit more evenly.
But remember there was no butter on these.
Look at the difference the butter has done (laughs).
It's pretty much the same.
What I remember is whenever I've had like things like this
from our lovely French exchange students over the year,
what comes to me as very French
when it comes to confectionary
is like a very heavily browned crust with butter perhaps,
like with first batch.
But with a soft sponge in the middle.
In fact, let's do this now.
Let's have a look.
One of the colder ones.
Yeah, that is exactly it.
Just for giggles though, this is,
I had a little bit of the English madeleine batter
left over.
I've likely greased those,
we'll bake it and see if they turn out slightly paler.
But I am over the moon.
The French madeleines just need one more thing.
(shaker rattles)
That is the French ones dusted.
What a day, huh?
There we go then folks, check this out.
Let's just get them right up close like this.
Really speckly either way.
You've got the speckled garlic looking coconut plant pots
with a cherry on top that is very English
and you can just about see those lines of those shells
on the classic French style one.
Dusting it really does just take it down a notch slightly
in terms of the intensity,
but that was why again I went for that light brown sugar.
Look, slightly darker crust but extra flavour.
Right, let's compare them.
Here we go.
Will we get a nice vanilla sponge?
Ah, look at that (laughs).
It's awesome.
Look at it.
Oh, nice delicate sponge.
I mean we've already seen, yeah.
Oh my goodness.
Take the French one first of all.
Mm mm, like a pillow.
Delicate, soft.
You know we have cake sponge
that actually feels the texture of a sponge, springy.
That crust has given it extra flavour
even the icing sugar, just a speck too
and a delicate vibe of lemon running through it.
There is nothing to hate about that at all.
I know it's a fancy pan and all that,
but other than that it's a cake in its simplest form.
It's not trying to be something it's not.
Well apart from a shell.
Remember I used the light brown sugar,
but I think caster sugar will be just fine.
In fact, we'll find out in a minute
when we get the other ones out.
Let's try the English one.
Oh and if you don't like cherries,
bizarrely that's something I get a lot of.
"I hate cherries."
You could use strawberries,
strawberry jam and a strawberry on top.
Oh, that is a tougher sponge.
Still springy.
But, I dunno if it was the resting
or just the fact that it's so thin,
but that is a little bit more dense.
But I think what compensates for that
is that real sweetness, that cloaking of jam all over it.
And then those speckles of coconut.
I really wanted to pick a winner,
but they are both triggering nostalgia for me.
One is the whole French exchange students as I grew up.
'Cause they would always bring this in a massive bag.
It was amazing.
And this is bringing about memories of the cake,
like I said my mum used to make when I was like growing up.
She would just like quickly make a vanilla sponge,
slather some jam on it and coconut
and that would just be like, yeah, amazing.
So I like them both.
That's not a bad thing, right?
So I think the only way to find out for you guys
is to make it yourself.
So I'll type up both recipes.
Maybe make one, make them both and do your own comparison.
Let me know what you think.
If you do try them,
do send me a photo too, I'd love to see that.
Please consider subscribing and give the video a like.
And if you are subscribed,
make sure your notifications are turned on.
And I jolly well liked this.
Now as a bonus scene,
the only thing we've gotta check in the oven
is the English batter with the French moulds.
So, we'll see.
Is that the ultimate hybrid?
We'll find out.
Thanks for watching guys.
I'll see you later.
♪ 'Cause cooking ♪
♪ Is nice ♪
♪ 'Cause cooking ♪
♪ Is nice ♪
♪ 'Cause cooking ♪
♪ Is nice, nice, nice, nice ♪
All right folks, these are the English batter ones
in the French pan with the melted butter drizzled on.
And you saw how vanilla that mix was.
Look at that.
It is just as browned on the outside.
So I dunno where I'm getting it from,
but I always had visions of it sometimes being more vanilla.
But that is not a bad thing.
Ultimately, whether you do that hybrid, don't do that.
One of these.
It is just cake and it is all good.
See you later.
- It's like a lemon sponge.
- It is. - Very nice.
- Okay, French one done.
- Oh. Oh, I prefer these ones.
- Do you?
- Yeah, these are really nice.
- See, I wanted to say that, but I didn't wanna be biassed.
- Oh.
- 'Cause I like the the simplicity
of the French ones as well, so.
- Yeah. - All right.
- These are good.
- Conclusion.
Mrs. B will have the English.
I'll take anything.