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Let the batter rest for 15 minutes in the fridge.
Let batter rest in a warm place until it doubles in bulk, 45 to 60 minutes.
She lets her batter rest overnight before baking, and the resulting madeleine is light, airy and nutty in flavor.
And after mixing the batter and filling the pastry bag, you should let the batter rest for a few hours.
The molasses aren't the end of it: Bouchon also flies in the face of muffin-making convention with its claim that "the key to making a great muffin is letting the batter rest, to allow the flour to hydrate".
The cranberry-orange-pecan muffins call for combining ingredients in the food processor and then letting the batter rest for half an hour.
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Note: The blintzes have a better texture if the batter rests for half an hour at room temperature.
You can make the batter the day before but the madeleines will be lighter if the batter rests for just one hour.
Allow the batter to rest for 30 minutes.
Leave the batter to rest for 3 hours at room temperature before using it.
Allowing the batter to rest also happens to be a detail perfectly suited for dinner parties.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com