makes 12 medium sized bagels (or 10 larger ones)

start by adding a little bit of sugar (or honey) to some lukewarm water, sprinkle on top some of your active dry yeast, if it foams after 10 minutes, your yeast is active and you’re good to go, if not go to the store and get some new yeast. 
take a quart sized tupperware container (or a bowl that can hold at least 4-cups.) and measure in 130 grams of water (1/2 cup +1 tablespoon) and 10 grams of honey (1 heaping teaspoon) and mix until the honey is dissolved. measure in .9 grams (scant 1/4 teaspoon) of active dry yeast and give it a little stir, then measure in 210 grams (1 3/4 cups) of all purpose flour (high protein flour for anyone else not in North America.)
stir the dough with a spoon for a bit and then dump the shaggy dough onto your counter top and knead a few times to make homogenous and there are no major wet or dry clumps (no need to go too crazy here.) cover the tupperware/bowl and place in a warm place (I use my oven with a light on, it heats to about 90 degrees.) let rise until the dough is tripled in size (if you used a quart container this means to the lid,) at high 80’s-90 degrees this will take approximately 5 hours, if you’re going with regular room temp, will probably be closer to 6. this is called your “biga” or “pre-ferment.”

For sourdough...

Take a quart sized tupperware container (or a bowl that can hold at least 4-cups.) and measure in 105 grams of water (1/2 cup - 1 tablespoon) and 10 grams of honey (1 heaping teaspoon). mix until the honey is dissolved. measure in 60 grams of your stiff sweet starter, also known as a lievito madre, and mush with your hands to break up and dissolve into your water (you can google levity madre for more information, and saved in my instagram highlights is a how to on converting a 100% hydration starter to a stiff starter. if you don’t have a stiff starter and don’t want to make one follow the recipe as directed but add in .2 grams of yeast here - your rising times will be subject to how strong your starter is when paired with the yeast, but will be faster than without it or omit the dairy in the recipe and lessen the honey a little bit to help the dough rise faster.) then measure in 175 grams (1 1/2 cups, scant) of all purpose flour (high protein flour for anyone else not in North America.)
stir the dough with a spoon for a bit and then dump the shaggy dough onto your counter top and knead a few times to make homogenous and there are no major wet or dry clumps (no need to go too crazy here.) cover the tupperware/bowl and place in a warm place (I use my oven with a light on, it heats to about 90 degrees.) let rise until the dough is tripled in size (if you used a quart container this means to the lid,) at high 80’s-90 degrees this will take approximately 5 hours, if you’re going with regular room temp, will probably be closer to 6. 

Grab your kitchenaid mixing bowl and a dough hook attachment..

(you can make this by hand but will take a decent amount of stamina and arm strength and endurance.) measure in 400 grams (1 1/3 cups + 1 teaspoon) of water, 50 grams (2 tablespoons + 1 teaspoon) of honey, 30 grams (1 tablespoon + 1 teaspoon) barley malt syrup, 11 grams (1 tablespoon +1 teaspoon) diamond crystal kosher salt, 20 grams (3 tablespoons) nonfat milk powder (I know this is not traditional, but it makes the bagels eat a little less tough but doesn’t compromise the chew,) 5 grams (1 1/2 teaspoons) diastatic malt powder (if you do not have it and don’t want to buy you can omit it but it is not recommended, for a shortcut you could buy malted milk powder and substitute both the diastatic malt and nonfat milk powder for this -- do the same volume/weight of the two items together -- it won’t be the exact same, but would be better than using the nonfat milk powder alone), add in your fully leavened pre-fermented dough, and if you are doing the yeasted version add in another .9  grams (1/4 teaspoon) active dry yeast. break up the dough a bit with your hands to dissolve into the liquid ingredients - no need to be perfect but it just ensures it is more evenly divided when the dough is forming. add in 45 grams (6 1/2 tablespoons) unsalted butter, 100 grams (3/4 cup plus 2 tablespoons) whole wheat flour, and 600 grams (5 cups) of bread flour.

on low (around speed 2) to mix the dough. it will be very tough and sticky and dense. let the mixer run for about 7 minutes.  occasionally turn off the mixer, and turn the dough over in the bowl to make sure all sides are getting kneaded well. eventually the dough will kinda just start spinning on the dough hook and won’t be getting kneaded as well, at this point you could add 1.5 more tablespoons of water, but this isn’t necessary. Also, not necessary but if your mixer is on the smaller side like mine, it may help to knead by hand for a bit to make sure the dough is getting well kneaded (see the video of me kneading as this dough is a bit stickier so requires a different method than what you may be used to.)
after the 7 minutes of mixer-mixing has elapsed. cover the bowl with a plastic bag and let the dough rest for 10 minutes (optional, but it does help build strength.) then turn the mixer back on and mix for 2-3 more minutes on medium speed (around 6.) the dough at this point should be pretty strong (if it is not repeat the turning the mixer off for 10 minutes, letting the dough rest, and then mixing again.) put the dough in a 9-cup tupperware (or a large bowl) and cover. let the dough rise at room temperature, every hour or so give the dough a stretch and fold. 



let the dough rise until it is about to fill out the tupperware container, for the yeasted version this will take about 3 1/2 hours, for the sourdough about 5 1/2.
when done rising place the dough, covered, in the fridge overnight.

Shaping

Remove your chileld dough from the fridge...

and portion it into 10-12 equally sized pieces (guess if you don’t have a kitchen scale, if you do this should be about 150-130 grams of dough per bagel, depending on how many you portion.)

take a handful of flour and place on your countertop. place a piece of dough you pre-shaped on top. press the dough down with your finger tips to flatten, and gently stretch it out to a rectangular-esque shape about 3/4” thick. then remove the dough from your flour pile and place the widest edge furthest from you, take the widest edge and begin rolling it towards you, pressing in with each roll to tighten it (this makes for a well shaped bagel with no large air bubbles.) once it is all the way rolled press with the palm of your hand at the seam to seal. 



then begin rolling the rope out to lengthen. you’re looking for somewhere between 12”-16” long. I then twist the rope for appearances, but this is not necessary, feel free to skip. then wrap it around the palm of your hand overlapping the ends underneath your palm, and roll your palm back and forth to seal.



this method of shaping is great baguette shaping practice, I find it prettier, and it gives a bit more even distribution of air bubbles. but, if you don’t want to spend the time look online for other videos that show you how to make a circle and poke your fingers through it to shape. 

line the baking sheet with parchment and dust with flour, then place your prepared bagel on top. repeat with each bagel loading 6 bagels per baking sheet. then cover each sheet with saran wrap (to keep the wrap from sticking place a drinking glass in the middle, to help tent the saran. set the bagels aside and let the sourdough ones rise for about 90 minutes to two hours, and the yeasted ones rise between an hour and 90 minutes. 

while it is proofing prepare your seeds for dipping — I like a wide and flat bowl, but a plate with a small lip will work fine too.

Pre-heat your oven to 365..

and if you have one, place your baking steel or stone in the upper 1/3 of your oven, with your second rack in the middle.

and measure in your water, for every kilo of water (4 1/4 cups) add in 1 tablespoon of barley malt syrup, and 8 grams (1 1/2 teaspoons) of lye (as a note, this is less then a 1/4 of the amount of lye used to make pretzels, but if you don’t want to use lye — I get it, just substitute in baking soda.) place over medium high heat and once lightly simmering (you do not want a full boil) unwrap your bagels and individually place them in your hot brown alkaline water (if using lye, wear gloves, please.) after 20-30 seconds (no more!) flip the bagel with a slotted spoon, and cook for another 20-30 seconds. place on a wire rack over a sheet tray and let the excess liquid drip off for 30 seconds, and then dip it into your seeds.
pull it out of the seeds and place on a parchment lined baking sheet.
repeat with 5 more bagels, then move the tray into the oven on top of your baking steel (in the upper 1/3 of the oven), bake here for 12 minutes. then rotate the sheet 180 degrees and move to the middle rack for another 14-16 minutes (if they feel a little soft still turn off the oven and let the bagels finish cooking for another 3-5 minutes.)

repeat with the second batch of bagels (I move the second batch into the oven as soon as the first batch is done with being on the top rack.)

let cool just for a few minutes and then eat with your favorite schmear and toppings

Blueberry Galette 
(with almond option)

and place on half of the sheet 1 cup (227 g) of cool room temperature unsalted butter. fold the other half of the saran over the butter and then smoosh the butter covered in saran with the palm of your hand to flatten it to 1/8”-1/4” thick (alternatively if your butter is coming from he fridge smush it with a rolling pin instead of your palm.) place the butter sheet in the freezer for at least 10 minutes to freeze.



in the meantime:

Grab a measuring cup...
or a small bowl

measure in somewhere between 1/3-1/2 cup (100 g) whole milk and 3/4 teaspoon kosher salt (if doing the almond version feel free to add up to 1/2 teaspoon almond extract.) mix together to dissolve salt crystals and then place in the fridge to chill while you prepare the dough.

Sift onto your kitchen counter...

1 1/4 cups (155 g) AP flour
or for the almond option, 1 cup (124 g) AP flour and 1/2 cup (50 g) of almond flour (or make almond flour by grinding sliced or slivered almonds in a food processor or coffee grinder with some of your flour to make a fine powder.)
add in 1 1/4 cups (150 g) cake flour (buy unbleached if you can, T45 flour for Europeans.) then take your butter sheet out of the freezer and break the butter into shards tossing the pieces directly into your flour pile (anywhere from 1-2 inch pieces is good, just wherever it naturally breaks.) once finished toss the butter in the flour to coat completely. Then grab about 1/6th of the butter and flour mixture and put it on the counter directly in front of you, using a rolling pin roll the butter into the flour to create thin sheets of butter (these thin sheets of butter = flakey crust.) once all the butter in this pile is in thin sheets push this pile to the side and then grab another mound of butter/flour and repeat the rolling and setting aside until all the butter has been rolled into thin sheets.



bring your entire flour butter mixture back in front of you and create a well in the center, then pour in your chilled milk and salt mixture. toss the flour and butter around in the liquid to distribute it well. Then push the dough together the loosely formed square on your counter and push down on the top of the square of dough with the palm of your hand to pack it tightly.* Then cut the dough in half and stack one piece on top of the other — a lot of dry flour/butter pieces will fall off, in the process, don’t worry just throw it all on top. then press down on the top to flatten, and push in on the sides to pack in tightly. again, cut in half and put one piece on top of the other, less should fall off this time, but again add it to the top.



repeat this a number of times (6-9) until very few pieces of the dough (if any) fall off when you stack them, it is slightly sticky, and looks well layered.
then press the dough down so the dough is about 1” thick and wrap in saran (I re-use the same piece that covered the butter in the freezer.) and place the dough in the fridge for at least 45 minutes, and up to a day (any longer and it should be kept in the freezer.)

Take a large bowl...

and pour in 6 cups (about 2 lbs or 900 g) of washed and dried blueberries, add in 1/4 cup (50 g) brown sugar, 1/4 cup (50 g) white sugar, juice (and zest if you want) of 1/2 lemon, 1/2-3/4 a teaspoon of cinnamon (this ups the blueberry flavor but won’t taste like cinnamon in this small of a quantity), 1 teaspoon vanilla extract or vanilla bean paste, and a 1/2 teaspoon kosher salt. mix all together until well distributed, then add in 3 tablespoons (22.5 g) of cornstarch. mix until thoroughly combined and then set the mixture aside as you roll out the dough.

Pre-heat oven...

to 425-450 degrees. if you have a pizza stone or baking steel adjust so that it is on the second highest rung in your oven, or move one oven rack to the top rung, and the other to the bottom rung.

and grab a rolling pin and some flour for dusting. place your sheet of parchment paper on your countertop and dust the top of it with some flour. unwrap your dough from the saran and place in the middle of the flour- dusted parchment and dust some more flour on top. begin rolling out the dough (from middle to edges - not one end to the other), constantly picking it up off the parchment and rotating it to be sure that it isn’t sticking.



about half way through you want to flip the dough over adding more flour to both sides. at this point stop picking up the dough and flipping it, it is more likely to crack, just roll it out until the dough is somewhere between 1/4”-1/8” thick (I did 1/8” because I wanted to make a giant tart, but do whatever you feel more comfortable with/like — if you make it on the thicker side the flakes will be more prominent.) then taking a cake pan/large bowl/tart ring, outline a circle or oval in the center of your dough with 2”-3” left of dough outside of the ring (this will serve as a guide for where to place your blueberries.)



using kitchen scissors you can cut the outermost edges of the dough off (about 1/8”-1/4”,) this will show more flake when it is done baking if making the almond dough, at this point you can lift up the edges of the tart dough (just past the circle you just outlined) folding towards the center. where the edges of the dough had just been on your countertop scatter 1/4-1/3 cup (25-35 g) slivered or sliced almonds, then unfold the dough from the middle and place your dough edges on top of the almonds. using your rolling pin gently press the dough into the almonds so that they stick to the dough



put 1 teaspoon of cournstarch on the bottom of the galette dough and spread it across (I usually forget this step and it’s always fine, just a little saucier.) pour the blueberries into your outlined circle in the center of your dough, keeping the blueberries thicker in the middle than at the edges.
fold the edges of the tart dough over the blueberries decoratively overlapping them, then brush the dough with cream (or milk), making sure to get into every crevice. if you did not use almonds to decorate, sprinkle the edges with raw sugar (also known as natural brown sugar, turbinado sugar, or sanding sugar.)

then transfer the tart to your sheet tray, just pull the parchment quickly and deliberately onto a rimless tray for a smooth transfer, if you don’t have a rimless sheet tray do this off the edge of your counter top for a smoother transfer, again be quick and deliberate for best results (or pull onto the pizza peel and then pull again onto your baking hseet if you are scared.)
place the whole galette in the freezer for 15 minutes before baking.

Bake...

Once the dough is thoroughly chilled and hard. place the galette directly in the oven (cold dough + hot oven = flakey crust). if you put a baking stone in your oven, place the tray directly on it, if you didn’t place in the uppermost level. set a timer for 18 minutes, when the timer goes off rotate the galette 180 degrees so it bakes evenly (if you are baking without a stone or steel move the tart to the lowest rack for the rest of the bake at this point too). in another 25-30 minutes it should be bronzed and bubbly. remove from the oven and let cool 15 minutes (preferably 30 minutes) before removing from the tray and serving

* the tool I am using in the video to help shape the dough is called a bench scraper. it is without a doubt my most used kitchen tool under $10, I cannot express how essential this tool is to all my pastry and bread endeavours. this bench scraper is my second favorite of the four I own (the one you see in the video is my absolute favorite but I got it at a dollar store and have not been able to find online)

Chipwich 2.0 

                                  makes 8

whisk together 2 tablespoons malt powder, 3 tablespoons nonfat milk powder, and 1/2 cup of sugar once everything is evenly dispersed and there are no lumps, pour in 1 cup heavy cream and whisk to combine. then add in 2 cups of whole milk, and 2 tablespoons corn syrup (or honey or agave).

Place over low heat...

and whisk occasionally until sugar is dissolved and mixture begins to steam.

Take a small bowl...
(or measuring cup)

1.5 tablespoons tapioca starch (or 1 tablespoon cornstarch), 1/4-1/2 tsp kosher salt and 1/4 cup of heavy cream. once mixture is steaming, whisk into the cream and milk powder mixture. pour back into your pot and place back over medium heat. whisking constantly until mixture is thick enough to coat the back of a spoon and you can draw a clear line through it. remove from heat.

Take a medium mixing bowl...

Set a strainer over it, and pass through your ice cream base.  whisk in 2 teaspoons-ish vanilla bean paste (or vanilla extract), and 1/4 cup creme fraiche (or cream cheese)
let cool completely, then cover (or transfer to a tupperware) and place in the fridge to chill. then make according to manufacturers directions. When finished place in your freezer to solidify (at least 4 hours)

Take a small pan...

add 3/4 cup (1 1/2 sticks) of butter. set over low temp and melt, once melted constantly swirl in the pan until foamed, once nutty smelling and you can see some browned bits remove from heat and pour into a measuring cup (for more instructions follow the notes on the Beurre Noisette Madeleines recipe. and let cool to room temp, then place into the fridge until solid.

take your cooled brown butter and add in enough shortening so that the shortening+browned butter measures 3/4 cup.

place in your browned butter shortening mixture and 1/2 cup + 2 tablespoons of dark brown sugar packed, and 2 tablespoons of corn syrup. mix with a paddle attachment or beaters until light (5~ish minutes). once light and fluffy add in 1 teaspoon vanilla bean paste (or extract, optional.) 

Take a medium mixing bowl... 

and sift in 2 cups 2 tablespoons all purpose flour, 3 tablespoons malt powder, 1 teaspoon baking powder, 1 1/4 teaspoons kosher salt (video below for how to measure flour.)

once the butter is light and fluffy turn off the mixer. add in all the flour and turn mixer on low mixing just until combined, scrape down the sides of your bowl to make sure there are no flour pockets. add in 2 egg yolks, once combined add in 2 tablespoons of milk. again, mix until thoroughly combined.
turn off the mixer and hand mix in 3-4 oz of dark chocolate chopped (or mini chocolate chips).

divide dough into 1.6 oz balls (making you 16 balls in total).

fit 8 cookies on each tray. then flatten slightly. place in the freezer for 10 minutes.

Bake at 350...

begin checking for done-ness at 15 minutes (usually takes about 17). they should be a bit soft still when poked, but puffed and cake-y looking.
remove from the oven and using a large circular cookie cutter move in a circular motion around each cookie to round out their shape (optional - thank you to cloudy kitchen for this trick.)

set aside and let cool to room temperature then place in the freezer until assembly

Take a cutting board...

grab a sharp knife, and finely chop 2 oz of dark chocolate (about 70%, if you use anything higher be aware that you will need to add more water) and .5 oz of milk chocolate.

Take a small mixing bowl...

and place 3/4 of the chocolate inside it. pour over 2 tablespoons of very hot water (not boiling) (or a mixture of hot water and oil, the texture will be a little softer this way,) begin stirring the chocolate with a soft spatula until melted, slowly add in the rest of your chopped chocolate. if at any point you see that the mixture is becoming a little grainy add 1 teaspoon of the hot water and stir until silky again.

(if you don’t have one a ziplock will work fine) and pour the chocolate into it.
place in the fridge for 10 minutes to thicken a bit.

snip off the tip of your pastry bag (always start smaller, if you need to make it bigger you can always take off more) and begin piping little chocolate chips, squeezing out a little of the chocolate as you push the piping bag towards the parchment, and applying no pressure as you pull up. if the filling is too stiff, just hold one hand right by the tip, this will warm the chocolate as it you pipe it out. once the tray is done place in the freezer and repeat until you’ve used all the chocolate. remove the chips from the parchment by just pushing your hand across the tops of the chips, place into a bowl and into the freezer until assembly.

and transfer your baked cookies to it — pairing them off and matching their sizes up. Put the cookie tray the cookies had been on back into the freezer.

get a cookie cutter a little smaller than the inside of the cookie, pour hot water into a mug, get an ice cream scoop and a spoon. then remove your ice cream from the freezer.
take one of your cookies turn upside down, place the cookie cutter on it. scoop about 1/3-1/2 cup of ice cream into the cookie cutter on top of a cookie. press down with the back of a spoon to fill the cookie cutter. remove the cookie cutter and you’ll see a perfectly shaped scoop of ice cream. then place the matching cookie on top. Immediately transfer this cookie to the sheet tray in the freezer. repeat with the rest of the ice cream sandwiches, once completed let them harden for 15 minutes.

along with the bowl of homemade mini chocolate chips (or regular chocolate chips), roll the cookies into the chocolate chips. then place back on the sheet tray and freeze until completely solid.

then transfer to a tupperware to store. can be eaten totally frozen but are really perfect when they have been sitting at room temperature for 3-5 minutes. 

Silky Soft
Scramble aka. 15 minute scramble

crack in your eggs, you want to portion out at a minimum 2 eggs per person (the slow cooking method removes a lot of the water in the eggs, leading to much smaller servings. so, portion out more than you think people will want. besides me, my family aren’t huge egg eaters, 2 eggs per person leaves all the plates empty).
whisk the eggs to break them up and fully homogenize them, you are not trying to add much air. the best way to do this is to move the whisk back and forth in the bowl, not to lift it out. they are only ready once no whites remain. If you have an immersion blender use it here - it’s much faster and works even better!
going the extra mile: if you really want the smoothest eggs possible pass the eggs post mixing through a strainer to remove any leftover whites.

Prep your herbs...

the best herbs for scrambled eggs, hands down, are chives (if you don’t have chives but have scallions use the tipity top of the greens). you could also do a couple of thyme leaves oregano etc. any tender herb could work depending on your flavor preferences, just be aware that when paired with eggs the flavor can dominate, so use very flavorful/intense herbs in moderation. for prepping chives I like to just snip them as finely as your patience will allow with kitchen scissors, or a sharp knife.

Take a nonstick pan...

if you are using up to 5 eggs use a small nonstick, up to 9 eggs a medium, any more use a large pan. try and use a super new nonstick (you will get much better results, but work with what you got). place in ~1 teaspoon of butter per two eggs.

put the pan on the stove and swirl around your butter. once it has just melted add in your eggs. immediately begin scraping the bottom with a soft spatula. you need to constantly be scraping the bottom and sides of the pan.
it will feel like it is taking forever, and it is, but don’t raise the heat. eventually curds will form. as you notice them forming take the pan off the heat, the bottom needs to cool down a bit. while its off the heat press the curds into the bottom of the pan to break them up, almost dissolving them, into the rest of the eggs. once the curds that formed have been dissolved put the pan back on the heat.
keep repeating this process (the cook times will vary greatly based on the egg to pan ratio and your burners, but when I do this it generally takes 10-15 minutes) — once you get almost at the texture you want add some cracked sea salt and cracked pepper (you add this now, if the pepper is added in the beginning it will infuse the eggs and you’ll lose the nice egg taste. rumor has it that if you add salt in the beginning it will dehydrate the eggs.)
place back on the heat moving the curds around until you reach desired texture, take off of heat and add 1 teaspoon of creme fraiche for every 2 eggs (substitute with mascarpone or butter, or nothing at all!) put back on heat and stir until you receive your desired texture again

grab a plate or bowl...

and plate the eggs immediately, otherwise there will be caryover cooking and all that effort will have been a waste!
top with some more sea salt, pepper, and your herbs and serve!

and measure in 1/4 cup + 1/2 tablespoon (67g) milk, 1/4 cup + 2 tablespoons (75 g) sugar, 1/4 cup (52 g) dark brown sugar (packed).

place pan over a low flame and stir until sugar has dissolved and mixture is homogenous (should only take a minute or two.)

in a medium bowl place 3 large eggs, and 2~ish teaspoons vanilla bean paste (or extract). pour in milk sugar mixture and whisk until homogenous.
set aside

Take another small pan...
(or clean the one you
just used)

and place in 1 cup plus 2 tablespoons (255g) unsalted butter, place over low heat and melt. once melted and foamy on top begin shaking and swirling pan to incorporate the foam on top back into the bubbling butter. continue until all foam has subsided and it is just bubbling. be sure to scrape down the sides of the pan occasionally.



leave it for a minute when bubbling and then begin shaking the pan again to make sure the milk solids that are forming are not sticking to the bottom.
as soon as it starts to foam on top again shake vigorously to see if any brown bits are forming, if you think you see brown bits go ahead and stick your face over the pan and smell. if it’s faintly nutty turn the heat off and set aside. if you think it may be a little farther place in the fridge.

Take a large bowl...

and sift into it 1 3/4 cup (187 g) pastry flour (if you can’t find any substitute with all purpose. people in Europe t55 will work fine I bet t45 will be even better), 1 1/2 teaspoons baking powder, a scant 1/2 teaspoon baking soda, and 3/4 teaspoon kosher salt. sift this into the large bowl and then make a well in the center. pour in your egg sugar mixture into the middle of the flour well.

and mix the wet ingredients in a circular motion in the middle of the flour well - forming a whirlpool. this method of whisking will allow for the dry mixture to slowly get picked up from the edges of the wet mixture.
mixing like this will take you quite a bit of time but will leave everything to be well incorporated with no lumps, and a homogenous batter.



once fully mixed pour in your brown butter and make sure to scrape up all the brown butter bits on the bottom of the pan. whisk in the butter until evenly combined.

pour in the batter and refrigerate for 24 hours.
this will be the perfect amount of time for the flour to get hydrated by the liquid ingredients, I have made after 2 and 3 days of it staying in the fridge and the batter will be thicker and will spread less when baked

Pre-heat your oven to 425...

while it’s heating up lightly but thoroughly butter your metal madeleine tray (I emphasize metal as it is much better for making madeleines than silicone — metal conducts heat better than silicone. silicone is only useful for easy removal, but as long as your madeleine tray is properly buttered they will come out easily). the most thorough way to butter the tray is to melt 1 tablespoon of butter and brush it into each mold with a pastry brush. but, if you’re not feeling that, you can smear some butter on some wax paper and rub it in each tin thoroughly. 
place the tin in the freezer until ready to use at a minimum for 10 minutes.

once oven is pre-heated (make sure it is actually at at-least 400 degrees with your oven thermometer, many ovens say they are pre-heated but are actually not at temperature) take the mold out of the freezer and your batter out of the fridge. using a 1.6” ice-cream scoop (0.8 oz or 1.8 tablespoons) scoop and level the batter then dollop into each mold. If you do not own a scooper of this size either pipe with a pastry bag or spoon into the mold, you are looking for it to be about 3/4 of the way full. once all molds are filled gently press down the domes on them so that they fill the mold and can bake evenly (don’t be a perfectionist here, just a lightly press with your finger or a knife.)



place the madeleines directly in the oven — you want them and the pan going in as cold as possible! this helps you get a better hump! as soon as they go in the oven turn the temp down to 350-365 (know if your oven runs cold or not). bake for 11-13 minutes (mine generally take 12 or 13) — you can test by pressing the hump of one, if some liquid comes out they are not done. as soon as they come out of the oven using a knife gently lift them out of the pan and onto your counter.




to bake the rest: repeat all steps from freezing the mold (which should only take about 10 minutes, through baking)

let cool at least 15 minutes before eating (flavor becomes more pronounced when they’re cool, plus if you powder sugar them while they’re hot it will melt.) then dust with powdered sugar when cool