Tuesday, January 11, 2011

TWD: Chocolate Madeleines



Today's TWD bakers made Fluff-Filled Chocolate Madeleines. The recipe was selected by Margo of chose Effort to Deliciousness on pages 170-171 of Dorie Greenspan's book, "Baking: from my home to yours".

Alas I am one of those people who does not own a Madeleine pan. I have a pretty good collection of pans, but I couldn't justify buying one of these pans. So, there's my explanation/excuse for why I made them in muffin tins instead.

I know you can't call it a Madeleine unless it's baked in a Madeleine pan, but in my world, a Madeleine by any other name is still as tasty, just not as fancy looking. Mine are topped with fluff instead of filled with it.

9 comments:

Jessica of My Baking Heart said...

Looks like a plate of yummy Hostess cupcakes! So pretty! :)

HollyL said...

Who cares what kind of pan you made them in... They look divine : )

Jessica said...

You and I both made "madeleine-inspired" cupcakes! They look great!

Les rêves d'une boulangère (Brittany) said...

I love your version very much! It's nice to see the "fluff" instead of having to imagine it on the inside.

Karen said...

It looks like lots of people made these in muffin tins! They look delicious!!

Pamela said...

All of the muffin variations I've seen look great! Good choice!

margot said...

I love the generous amount of fluff on top! It's funny, TWD has really taught me to substitute various pans; we can all only own so many!

Andrea at Nummy Kitchen said...

Love your cupcake madeleines, or would that be madeleine cupcakes? :) Great way to improvise. The coconut on top sounds delicious!

TeaLady said...

i mite as well had not had a Madeleine pan. so cheap it gave me brown rocks rather than cute little cookies.

Good idea to make as cuppys.