This 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…
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.
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”.
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.
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!