This was just perfect. The madeleins had to rest 2* 1 hour and then bake for 9 min. It was not much trouble as the dough just sat on the counter in the bowl of my standard mixer. Not having to make any extra space in the fridge or the freezer.
I gave some to my mum and she loved it with a glass of milk, so much so that she asked me to make her some when her friends were coming over. So I did the madeleins twice in one week. As I have said before my DH loves vanilla and butter cakes so these did not last long at the house. I made 18 madeline and I will make them again.
I buttered the pans and I did not have any problems getting the cakes out. It also helps that the pans are silicon. The baking sheet was hot from the oven which explains why the cakes are darker at the bottom.