Tuesdays with Dorie BCM: Black-and-White Marbled Madeleines

March 14, 2017 at 12:01 am | Posted in BCM, cakes & tortes, cookies & bars, groups, simple cakes, sweet things, tuesdays with dorie | 11 Comments
Tags: baking, cake, chocolate

Over the last nine years, I’ve made many Dorie versions of the little shell-shaped cakes called madeleines. Appearance-wise, these Black-and-White Marbled Madeleines were probably not my best effort. I could tell I would have a little more batter than I needed, but overfilled the molds a bit anyway because: a) I was too lazy to clean the pan and do a second bake-off, and b) I’m too cheap to ever throw out batter. So my edges weren’t the sharpest. I didn’t get the signature madeleine bump this time either…I probably should have rested the batter for several hours instead of just one. Also my marbling technique wasn’t great. But hey– at least I know what my problems were! Taste and texture-wise, they were great. The vanilla-chocolate combo is a classic, obviously, and the little bit of citrus zest (I used bergamot instead of lime) made them extra flavorful. They were soft and spongy fresh out the oven…I don’t know how well they hold up because they didn’t last! I wouldn’t hesitate to give these a go again and be a bit more of a perfectionist when baking them the second time around.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

11 Comments »

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I can’t wait to make these – yours are beautiful!

Comment by Mardi (eat. live. travel. write.)— March 14, 2017 #

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Love that you added bergamot! Also, this combines my two favorite things: marble loaf and madeleines 🙂

Comment by saffronandhoney— March 14, 2017 #

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Your post made me laugh, I never throw dough out either. I haven’t read the recipe yet but can you store dough overnight?

Comment by Diane Zwang— March 14, 2017 #

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- yes, you can keep it overnight. i probably should have, but just wanted to one-and-done it.
  
  Comment by steph (whisk/spoon)— March 15, 2017 #
  
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I just threw out the extra batter – there was no way I was going another round. I liked these too and yours look fine to me.

Comment by Cakelaw— March 15, 2017 #

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I hate throwing out dough too but you’d look like they came out fine anyway. Dorie does mention in the recipe that these don’t get the hump because of the chocolate in them but maybe chilling the dough longer might do the trick. BTW, I loved seeing the recap of all the versions of madeleines you have made over the years. Very inspiring!

Comment by Summer— March 15, 2017 #

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- Oh, she did mention that? I glossed right over that fact…feeling better now! 🙂
  
  Comment by steph (whisk/spoon)— March 15, 2017 #
  
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The bergamot sounds wonderful and I quite like the crisp, lacy edges of your madeleines.

Comment by Zosia— March 15, 2017 #

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These madeleines are delicious, whether there’s bump or not! But Dorie did mention that there are hardly any bump due to the thick chocolate batter. Madeleines are one of my favourite and I love these!

Comment by joycekitchenflavours— March 15, 2017 #

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Bergamot is such a great ingredient to work with. I like what you said about the extra batter and your suggestion about resting it. When you make them again, please let us know if there are more tips we should know before attempting this recipe.

Comment by shirley @ flourishen.blogspot.com— March 16, 2017 #

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YUMM, I am so going to bake them today !!

Comment by louresa— April 11, 2017 #

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