Updated Vegan Madeleines,a few testers needed and Caribbean Vegan update
I do not give up at anything in life. After 6 batches of failed Madeleines I am very close to the perfect vegan version and this sentiment comes from my food critic/ French husband. Last week Sunday if you were in a certain French supermarket you would have seen a shifty eyed young woman molesting a pack of industrial Madeleines. I could not remember the feeling of the baked good! Sue me.
A Madeleine is a firm cake baked in a shell pan. It is one of those baked good that has a big following because it is sooooo good seriously. Imagine a cross between a cookie and a cake with a firm crust, a firm bite but not firm enough to be a cookie but not soft enough or else it would just be a lemon cake. What makes this whole predicament worse is that this recipe thrives on eggs so what is a vegan to do? The vegetarian version of this reminds me of West Indian plain cake and it cooks with a hump at the top as well.
Lesson I learnt with Vegan Madeleines
1. All the rules of vegan baking are applied but now there are some new rules with this baked good.
2. Fluctuating temperatures are the key to get a nice firm crust and a soft center
3.Rememeber how we learnt never to leave cakes in the oven well you leave this one in the oven to firm up even more
4. Leave batter in the fridge for a few hours…some magic happens there.
5. If there is no hump you do not have a Madeleine you have a lemon cake.
6.Strained flax eggs are my new best friend in vegan baking…maybe we want be doing meringues with it anytime soon but there is promise in this new method…It is my method for now since I have not seen it elsewhere .You hear me Taymer’s strained flaxseed eggs…lol
I cracked the code but I am not ready to share it with the world….I will in a few weeks when it has been fully tested. I will let you in on a secret. The secret is making vegan egg whites. Remember flax seed meal that everyone keeps calling flax eggs. It taste like crap in baked goods unless it is a health nut muffin. The secret is straining out that brown stuff and just getting only the slimy stuff to create egg whites…so what about the yolks? Imagine a vegan bake good with 3 egg replacers inside …this may be just the one.
To be continued. I promise to put up the recipe as soon as I feel 100 % and not 98% as I am feeling now. Both myself and the food critic are at 98% with this batch so stay tuned. I need to get rid of some of that blistering I am having on the cake. I am using a non stick professional pan made in France of course. I am not into the silicon pans they act too goofy and they do not photograph well. The price varies and you may find one at a flea market or at a garage sale. I recommend getting pan that makes regular sized Madeleines because it would save you the time having to bake cool you pan and bake again.
I am looking for a few good men and women who are comfortable in the kitchen and have the time and funds to test a few recipes for me.Send me an email at barbadianvegan at yahoo dot com and telling me who you are and a line why you think you can test for me…yes this sounds a little snobbish but I want people that I do not have to spell out everything to but I will give them a recipe and photo guidelines and tips and they can work with it. It will not be putting some ingredients in a pan and saying ta da..!No…..I think within the past years with the help of many bloggers and cookbook authors we finally know how to cook vegan food and use this instead of that…agreed? I love the books out that were done by professional showing vegan in a fine food light and I think it is time for me personally to elevate the level of cooking and take risk and do new things that are on par with fine dining. Anyways there is still that need for quick and easy dinner fixes because who wants to slave behind a stove all night right ..I will speak about this later but think about it.When I dine out the food is not as fine as I would like it to be if I am going out getting dressed up..there I said it! Eventually I want to do some additional studies in molecular cuisine and plating to elevate the vegan eating experience I am a food snob but I do not care that I have to make it myself to get right.
Consider the following photo. If you think you can do this or even a million times better contact me.I made this yesterday for us.My husband invited me to lunch at a regular restaurant and said he would ask them to make vegan and I said no and made this dish. I am sure the restaurant would not make this for me with protein in the dish. If you do not hear me back I found my people so do not put me in the hate list in your mind.
Finally for those who are pissed that they do not have their copy of Caribbean Vegan as yet hang on it will be up on Amazon soon and I will broadcast it. Now this is a good opportunity to get it now for the low price because as soon as it is available to buy you will pay a little more. I wonder if you guys would like another giveaway? Let me know by commenting or make the effort and comment to let me know you are reading. Sometimes I feel like if I am talking to myself.:(