While it is tempting to skip resting batter and getting to a delicious finished product a little quicker, it is actually a crucial step and an easy way to improve texture, consistency, and taste of various baked goods.
In French crêpes, madeleines, brioches, or certain cakes, giving the batter time to rest will allow the ingredients to work their magic and result in a better final product.
What does it mean to “rest batter”?
Resting batter is quite simply letting it sit in a cool or room temperature environment before shaping, baking, or cooking.
This resting period can range anywhere from 15 minutes to overnight depending on the recipe.
Why does it make such a difference?
Better hydration
The dry ingredients will more thoroughly and evenly absorb any moisture which yields smoother and softer batter.
More tender texture
Resting the batter allows the gluten in the flour to relax and spread out evenly, which helps produce softer baked goods instead of tougher, chewier ones.
Improved flavor
As all the ingredients have time to meld together, flavors become more balanced, developed, and intensified.
More even baking
A rested batter bakes more consistently due to ingredients being spread evenly throughout, and reduces uneven textures.
Recipes that benefit from resting
French Crêpes
Resting your batter creates softer, more flexible crêpes that are easier to flip and fold.
Check out my delicious and simple French crêpes recipe.
Madeleines
A secret to achieving the classic little madeleine hump is chilling or resting the batter before baking for at least 1 hour.
Check out my madeleine recipe here.
Brownie Batter
Resting brownie batter for a short time helps create shinier tops and a deeper chocolate flavor.
Check out my brownie recipe here.
When resting isn’t necessary
Some recipes are designed to be baked immediately, especially those that rely heavily on baking soda or baking powder for lift.
Follow the recipe for specific instructions as to not let your batter rest.
Common mistakes
Skipping the rest
I may sound like a broken record here and I understand it is tempting, but there most definitely is a reason why French bakers swear by their resting times.
Resting too long
Certain batters may be affected by too long of a rest, the recipe often points it out if this is the case.
Leaving the batter bowl uncovered as it rests
Covering the batter prevents it from drying out or crusting on the top, or absorbing refridgerator odors if it is placed in the fridge.
Use a clean cloth or plastic wrap to cover your batter as it rests.
Frequently asked questions
Should batter rest in the refridgerator?
Some recipes benefit from refridgeration, while others can rest at room temperature. This may depend on the time of rest that is needed. If a batter contains milk and eggs and requires hours of resting time, then it is best to leave it refridgerated for hygiene purposes.
Always follow the recipe’s recommendations for optimal resting conditions.
Can I rest batter overnight?
For certain recipes like crêpes, madeleines, or certain cakes, yes. For others, overnight resting may not be appropriate. Follow the recipe’s recommendations.
Does resting always improve baking?
It depends on the recipe. For many French baking recipes, it’s a simple steo that can noticeable improve the texture of your goods.
Final thoughts
Resting batter is a easily learned technique that can help you improve your baking without changing the ingredients or mastering a fancy trick. It requires a little patience, but the reward of smoother batter with better texture and consistent results is worth it.
As you continue exploring French baking, you’ll notice that many classic recipes include this simple but valuable step.
