Bests & Worsts Reviews from Amazon

This past Oct 10th I married my best friend and the love of my life. My wife and I honeymooned in the south of France. We stayed at La Mirande in Avignon. There, we had a chefs table dinner in a 300 year old kitchen in the basement of the hotel. Our dinner was full of life, happiness and delicious french food. Since we were in the kichten and I made sure that we sat next to the chef, I memorized each course and how it was made. The dessert was a Bosc roasted pear glazed in a red wine reduction, custard cream with pine nuts, and (of course) fresh hot madelines. This past thanksgiving, i could not think of a better way to share memories of our honeymoon than to recreate our favorite dessert. I made custard from scratch to the add to the whipped heavy cream, I went to my favorite produce store while and picked out the best pears i could find, I roasted the pears in cotes du Rhone châteaunuf du Pape 2013 and basted the pears until they were perfectly shining.. then came the madelines.... Madelines might seem easy to throw together, but to recreate such a profound moment in my life I needed it to be perfect. Thankfully this pan was very forgiving. I figured out there are certain steps one must take to match the french standard" i wont go over the recipe i used, but will help with the techniques that if not followed will give you vastly different results. * mix flour and butter together and apply to the pan prior to adding the mixture. The flour and butter muat go into the freezer 2-5 minutes before you add the mixture and cook in the oven. *brown your butter, madelines have a toasty butter taste to them. *convection oven for even heat, crisper edges and moistish inner layer. *serve right away..... like right way... as fast as you can... The difference between good and great are in the details... the madeline pan held up to many batches and i didnt have one stick but was able to obtain that crisp butter crust that i found in france... i hope to make it again soon... I hope you liked my moment, and when you try your next batch of madelines... be sure to not settle for just ok or good.. Research, practice, get everything perfect and the madelines will reward you :)