Twelve shells, pressed deep enough that the ridges actually show on the finished madeleine. The shape is not decorative: the thin edge of the shell sets before the centre, which is what produces the hump, and a shallow pressing gives you a flat biscuit instead. Carbon steel because it heats fast and the hump depends on a hot tin.
Features
- Twelve shells, deeply pressed so the ridges read
- Carbon steel, heats fast, which is what makes the hump
- Each shell holds 15 ml, a standard madeleine
- Rolled edges on the tray, will not warp
- Non stick coated, but still butter and flour it
- Fits a standard oven shelf
Specifications
| Type | Madeleine tray, twelve shell |
|---|---|
| Material | Carbon steel, non stick coated |
| Shells | 12 |
| Shell length | 7 cm (2.8 in) |
| Shell width | 4.5 cm (1.8 in) |
| Shell depth | 1.2 cm (0.5 in) |
| Capacity per shell | 15 ml (0.5 fl oz) |
| Tray dimensions | 38 x 26 cm (15 x 10.2 in) |
| Gauge | 0.8 mm |
| Weight | 470 g (1 lb) |
| Care | Hand wash |
Care and cleaning
- Hand wash with a soft cloth. A dishwasher will take the coating off inside the ridges first.
- Butter and flour the shells even though they are coated. A madeleine sticks in the ridge if you do not.
- Dry it fully and store it flat rather than leaning.
What is in the box
- 1 x twelve shell madeleine tray
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