Tuesday, January 11, 2011

TWD: Fluff Filled Chocolate Madelines

I was excited for this recipe for many reasons. One main reason was that the recipe called for chocolate and marshmallow fluff. YUM and YUM! Another big reason was that I would get to use my madeline pan.

The recipe is for a chocolate madeline filled with marshmallow fluff and dipped in chocolate ganache. Unfortunately, that is not what you see. When I checked on the madelines 3 minutes before the MINIMUM baking time was up, they were overcooked. Not horribly so, but definitely enough to notice. I tried piping the marshmallow fluff into the madeline but it was a little too dry and not much fluff made its way in.

So, I cut the madelines in half, spread them with the fluff, and then dipped the tops in the ganache. Not the prettiest presentation, but they tasted great. I will try them again, for sure, but will be keeping a close watch on them so that they don't overcook again!

Thanks to Margo of Effort to Deliciousness for hosting this week. The recipe can be found at her blog.

5 comments:

Flourchild said...

I cut mine in half too! Yours look great!

Karen said...

oh on!! bummer that they over cooked! The look like they were tasty anyway!

teresa said...

what a delicious and pretty treat!

margot said...

The madeleine looks great! I felt sort of bad about picking a pan-specific recipe, but I figured there were probably some other bakers out there who would be happy for an excuse to use their madeleine pans (mine are severely underused). Good call cutting them for more filling, it was impossible to pipe it in!

chelsea said...

Fabulous! Chocolate cake is really great! Like it!


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