Montag, 10. Januar 2011

TWD: Chocolate (Fluff Filled) Madeleines

I have, as probably most of you, no Madeleine mold and really didn't wanted to buy some just for this recipe. But - I once brought my mother Calison-molds from Paris (explanation and pictures for Calissons), so I thought I am going to try it with this form.

For the filling: Marshmallow fluff is extremely rare in Vienna. I once saw it at an extremely high-end gourmet supermarket. With lemon curd it is the same. But I had a glas of chocolate spread, infused with Sicilian blood-oranges waiting since aeons in the cupboard...

No idea wheather the form made a difference, but anyhow, the Calisson-"Madeleines" turned out well, but when I tried to fill them, they were too dense and compact. Some broke, some were so solid, the filling came back out the pipe. So after some attempts I stopped and decided to go for plain "Madeleines" and top half of them with what was intended as the filling, and the other half with white chocolate ganache.

Taste and looks are fine, despite they are not what the recipe has foreseen. But as always - the not-predicted is sometimes the best :o]

Thanks to Margo of Effort to Deliciousness who was so brave to choose this TWD-recipe for Chocolate Fluff Filled Madeleines. You can find the recipe on her page, or in Dorie's book on page 170 and 171.

Kommentare:

  1. Im glad they tasted good..they look great. I made mine vanilla flavored!

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  2. They look so pretty! I had to fill mine with Nutella instead. :)

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  3. They look like they turned out great, even with the different issues! :)

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  4. It looks like those pans worked beautifully! I thought these were nearly impossible to fill. Thanks for baking with me this week!

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  5. The sauce sounds wonderful! I skipped the filling and frosting myself.

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