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Tuesdays with Dorie (Baking Chez Moi): Black-and-White Marbled Madeleines

Dorie Greenspan Black-and-White Marbled Madeleines image on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe from Baking Chez Moi (“Black and While Marbled” aka Chocolate Swirl Madeleines) was actually one I considered not making! Why? Well, on my last day in France for my photoshoot, I was in the supermarket picking up a few things to bring home and spied these…

Dorie Greenspan Baking Chez Moi Black-and-White Marbled Madeleines image on eatlivetravelwrite.comI mean, I could totally just photograph those, right?

In actual fact, I didn’t have room for one more thing in my luggage so I passed on them and also figured, how hard could it be to whip up a batch of madeleines? After all, I’ve made dozens of batches over the past few months, testing for my book, making sure they have the signature “hump”. Here they are in Lyon, getting ready to be photographed.

Madeleines photographed for In the French Kitchen with Kids on eatlivetravelwrite.com(not the finished shot, just checking lighting etc… and yes, there was standing on countertops involved!)

I slotted making Dorie’s “Black and White” madeleines into my lunch break one day when I was writing last week, figured out all the timing (they need to rest in the fridge before you bake them) and thought I was good to go. I had a few issues with the batter, however – there was WAY more batter than you need for 12 madeleines, more like 16-18 if you put the correct amount of batter in each mold. I stopped at 12 because my other mold was still packed away (I know, so lazy) and, because of that, probably overfilled the shells. By the time I was ready to add the chocolate batter (I accidentally used semi-sweet, not milk chocolate like the recipe calls for, there was kind of no room and the chocolate batter was a little stiff so it was hard to “swirl”.

Dorie Greenspan Baking Chez Moi Black-and-White Marbled Madeleines image on eatlivetravelwrite.comThey looked ok but no humps 🙁

Dorie Greenspan Tuesdays with Dorie Baking Chez Moi Black-and-White Marbled Madeleines on eatlivetravelwrite.comPretty swirls though…

I was a little disappointed in these, to be honest, I didn’t think the texture was the best – mine were kind of crumbly (could be because I used the wrong chocolate?) and I didn’t think the extra effort to add the chocolate was worth it. BUT, I reserve proper judgement until I can make these unhindered by a manuscript that’s due any day (6 days now!!!!). I definitely think there was some user error in this one!

Get the recipe for Dorie Greenspan’s Black-and-White Marbled Madeleines on p215 of Baking Chez Moi.

Baking Chez Moi Cover

 

 

Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!

 

 

 

Please note: This post contains product links from Amazon and The Book Depository which are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you) which goes towards maintaining eat. live. travel. write. Thank you in advance!

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12 Responses to Tuesdays with Dorie (Baking Chez Moi): Black-and-White Marbled Madeleines

  1. Diane Zwang March 28, 2017 at 17:34 #

    Good luck with the deadline. I also used dark chocolate so maybe we suffered the same problem. Dorie does not tell you how much dough to put into the pans. I have never made madeleines before so I was just guessing.

    • Mardi Michels April 17, 2017 at 08:04 #

      Yes it would have been helpful to know how much to put into each mold.

  2. Zosia March 28, 2017 at 18:00 #

    These definitely weren’t as light and airy as the lemon but I thought they were good warm from the oven.

  3. steph (whisk/spoon) March 29, 2017 at 15:38 #

    the things we do for good food photos! i didn’t get the bumps either (and i way overfilled my molds), but they were still tasty..

    • Mardi Michels April 17, 2017 at 08:04 #

      I feel like the yield of these was a bit off…

  4. Joyce, Kitchen Flavours March 30, 2017 at 00:25 #

    The chocolate batter was thick and difficult to budge. But these madeleines were good when eaten warm!

    • Mardi Michels April 17, 2017 at 08:03 #

      Yes, my chocolate seemed to be thickening up before I got it in the molds…

  5. Cakelaw March 30, 2017 at 05:48 #

    I found there was too much batter too. Your madeleines look pretty but I agree that adding the chocolate is not worth the extra effort as far as flavour goes.

  6. Karen April 5, 2017 at 16:29 #

    I enjoyed these, but did not get the “hump” either.

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