Part 5/7:
Once your batter has chilled, it’s time to pipe it into the pan. Fill each mold about 85% full to prevent over-spreading or under-bumping as they bake. After piping, place the pan straight into the oven.
To check for doneness, gently touch the top of the madeleines. If it springs back and is not wet, they are ready to be removed. Take care when handling hot madeleines, as they are soft and delicate right out of the oven.
Madeleines are best enjoyed warm, with an exterior that’s crisply baked and a fluffy interior. The delightful aroma wafting from the oven is sure to draw curious family members into the kitchen.