Hello Dave,
We would always encourage you to first make the recipe as described before trying other methods that might influence the end result (unless you are experienced and know the why and how of your alteration).
We cannot advice you on use of the freezer, based on experience, because we have not tried this ourselves.
We would advice to use butter and flour (butter can form ‘islands’ leaving places with and without butter) or use a pan coating baking spray, just to be sure about easy release, even with a non-stick pan.
Hope the madeleines will turn out well!

Hello Lydia,
Please note that we never made this particular version so we cannot advice you based on experience. We would add cocoa powder (sifted with the flour or added to the wet ingredients) and use a little less pastry flour for this. Plus for a good coffee flavour we would use instant coffee / coffee powder that can be added to the wet ingredients or dissolved in just a tiny bit of water first (maybe for the best result you need to take away a bit of egg white to compensate again).

Hope it will be good, the flavour combination is promising of course!

Yes actually so chocolate and coffee!

With mocha, don’t you possibly mean coffee flavoured?

Hello Michael,
So glad to get your feedback. Wonderful! And yes we agree, browning the butter in this recipe works perfect and the task itself is never a punishment (the smell alone is worth it).
For people who do not know how to make the brown butter we also use it in the financiers and explain how it works in this recipe:
www.weekendbakery.com/posts...inanciers/

Butter and honey you say…. :)) , never mind the traditions…

Thank you for sharing and enjoy your baking!
Ed & Marieke
WKB

Hi Carla,

This recipe yields about 30 madeleines, also depending on size of shells in the tin you use.

Enjoy your baking!

Hello Alki,
Thank you for contributing your advice. Yes, silicon is a poor heat-conductor so you have to take this into account when using them and possibly adjust baking temp and times, but still expect a different result than with the use of a metal tin.

Yes you are right! We do use these bags but we agree that a reusable option is much better and will adjust this in recipes. We are aware of the plastic problem and all the plastic we use is collected separately and processed for possible recycling.

This is why the world is knee deep in plastic garbage. For God’s sake buy a decent cloth pastry bag ($6USD) or make one from parchment paper.

Thank you very much for taking the time to let us know. We love this recipe and are glad it worked well for you too.

Happy madeleines baking and sharing!

Hi Hanna,
Thanks for sharing your results, very glad this recipe works for you too 🙂

Thank you for your reply! I had bought a huge bag of Zeeuwse bloem from the Zandhaas molen in Santpoort and was worried I could only use it for pastry i.e. shortcrust etc. Relief!