Baking mold for Madeleines.
Bake like grandma's. The production material of the 21x26x1cm mould is special steel with a non-stick surface.
The size of the pastries is 7x4x1cm. Suitable for dishwasher.
In the company you can bake 12 pieces of handles at a time. Before pouring the dough, the surface of the depressions is lightly greased with softened butter and dusted with semi-coarse or coarse flour. The madeleines are baked briefly in a preheated oven. If not all the dough is used up at once, the mould can be baked a second time. You just need to grease the mould again with butter and dust with flour.
Madeleines cannot be considered a durable pastry, they are eaten on the day of baking, then they lose their quality. After turning the mould, the baked madlenkas fall out slightly, after cooling on a wire rack they are lightly sugared and either served immediately or placed in a jar with a tight-fitting lid.
Madeleines are a typical French sweet pastry. Their shape resembles a sea shell. A suitable mould is needed for the pastry; the shape is similar to our pastries, but more elongated. It is a pastry suitable for coffee or tea, made of a light sponge cake dough, and should be plump in shape. Various flavours are added to the dough, such as vanilla, lemon, cocoa, chocolate, nuts, almonds, lavender, etc.
This mould can also be used for baking long lasting sweets, when using e.g. linzer dough it does not need to be greased.