Tuesday, January 11, 2011
Fluff-Filled Chocolate Madeleines
This week’s Tuesdays with Dorie recipe was selected by Margo of Effort to Deliciousness and you can get the recipe on her blog. She chose Fluff-Filled Chocolate Madeleines. I had made madeleines before, but they were the traditional ones. My boss really likes madeleines, so I was excited to make these. When I first read the title of the recipe, I thought that they would be sandwich cookies, but I didn’t know how that would work with madeleines!
Well, I read the recipe through and the cookies themselves are filled with fluff, they aren’t sandwiched together with fluff. Then you dip them in ganache, so how bad could that be? I think of madeleines as a refined, dainty cookie, and this recipe was certainly different! The batter for the madeleines is about the same as the traditional ones, so the difference is in the finishing.
When I read the recipe, I thought these might be a bit time-consuming to make, but they weren’t too bad. I made the batter and refrigerated it overnight. My batter was quite firm so it made it hard to measure the correct amount. I overfilled mine a little, so they aren’t as perfectly shaped as they could be. You pipe them full of marshmallow fluff, which is a little tricky, but not too bad. They are pretty delicate so if you fill them too full they can burst (trust me!). I couldn’t really taste the fluff that much, so maybe I didn’t fill them right. These are a significantly different that traditional madeleines, but I really liked them. They’re a bit like a fancy Hostess cupcake, but they’re really good!
Recipe from Baking from My Home to Yours by Dorie Greenspan, on pages 170-171