This week’s Tuesdays with Dorie was chosen by Margot of Effort to Deliciousness: fluff-filled chocolate madeleines. A madeleine pan was one of the first “specialty” pans (something other than a cake or muffin pan) I bought when I started baking but it just doesn’t get that much use so I’m glad Margot chose this recipe. Plus, though I don’t eat it much these days, I used to love a good peanut butter and fluff sandwich, so there was a bit of nostalgia involved in pulling the jar of fluff out of my pantry when it was time to whip these up.
This is an easy batter to put together and the process can be split up over a few days, as Dorie recommended chilling the batter for the madeleines before filling the pans and baking them. I’ve seen other recipes call for this fridge time as well; it’s supposed to help the madeleines develop their characteristic hump. The problem I ran into here was that the batter was difficult to work with after being chilled and I had a hard time judging how much to put in the wells. My first madeleines were tiny, and the next set were giant. I wonder if maybe it might be easier to portion the batter into the pans first, then chill and bake? I’ll probably give it a try next time I make this recipe. After hearing from some of my TWD friends that it was tough to fill the madeleines, I wound up skipping that step and just dipped them in the ganache and piped a little fluff on top. The flavor definitely reminded me of Hostess cupcakes, though maybe not as chocolate-y and a little more dense. Not a new favorite, but a tasty breakfast treat to be sure!
Many thanks to Margot for hosting this week! She and I have been baking together in a few different groups for several years and we’ve also exchanged goodies through the mail via Secret Baker; she totally rocks so stop by her blog and say hi :) You can find the recipe for the madeleines on her blog or on pages 170-171 of Baking: From My Home to Yours.
Lemon Bars
Glazed Grapefruit Cake
Orange Sherbet
Meyer Lemon Pound Cake
OMG, those look amazing! Your madelines look like actual madelines!
I’ve been scanning the blogroll, and I think yours are the prettiest I’ve seen!
Your madeleines look perfect, Tracey, and I love that you had them for breakfast!
Lovely madeleines. Glad yours turned out. Like the fluff on top.
Oh how nice, they are just stunning to look at.
Love your idea of filling the pans and then chilling – brilliant! These look so lovely, Tracey!
They look so good..i would eat one for breakfast too!! YUM!!
It’s absolutely perfect!
What a beautiful cookie! A see another top 9!!!
Even though they weren’t your favorite they sure were cute!
It’s good to know that I wasn’t the only one who struggled with the batter. It was dense and almost crumbly…maybe your idea of filling the tin first would have worked.
Your cookies are adorable! They were hard to pose, but anything with dark chocolate and a shock of white on it looks beautiful to a hungry stomach.
I love it–a tasty breakfast! These were fun to make–my first time. And they do seem like Ho-hos and the like (though a littler more dry.
I way overfilled mine as the recipe doesn’t say how many it makes.
How adorable! Definitely on my list for Valentine’s Day!
yours look perfect…..like a real madeleine!
These look perfectly scrumptious. I have never, ever had success with Madeleines. Even Dorie’s recipes. I am Madeleine inept. LOL
Great job!
Can you believe I have never tried a Madeleine?! I love the looks of it though. That cream I am sure is divine with it.
Adorable!
I have been following your blog for months. You must be a perfectionist because these madeleines are gorgeous!
I haven’t made these. I can’t wait to try them!
You have such lovely lady humps! They look perfect!
These look absolutely perfect! Portioning out the batter and then chilling just might work. I may try that next time I attempt these!
Beautiful! I’m not a fluff fan so I skipped that part. Your madeleines look perfect to me!
Mmm, breakfast. =) I’m jealous–you got nice bumps on your madeleines. Mine were rather flat. Tasty, though. =)
Even still, they look gorgeous. A madeleine pan is something I’ve wanted forever!!
Your madeleines look beautiful! They look like the perfect size, mine seemed huge. I’ve made other madeleine recipes that have you portion the dough in the pans and then chill it, which seems like it would have been a good idea with this one. Thanks for baking with me!