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"finished madelines tended to be too dark. Used Bouchon Bakery recipe for better product. Butter molds and freeze. Prepare batter day ahead and refrigerate. Fill molds with oven preheated at 350. Bake for 7 min. in covection oven, 8-9 min. in standard oven. Confirm done with toothpick....unmold immediatly."
"Really nice finish for a light dinner. I made simple syrup and reduced to make caramel, then added zest to finish and cool, adjusting viscosity with water before service."
"Great dish! Made it with trimmed top blade chuck; served it with homemade bread and green beans & almonds."
"Really good! Duck fat lends flavor better than EVOO. Err on the side of over cooking, to get the crispy skin on the wedges. Used Thyme, rosemary and bay leaf."
"The combination of crisp p-pastry and poached figs is superb. This would work with a Stilton too, if chevre is an issue with some diners."
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