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Baking With Dorie: Fluff-Filled Chocolate Madeleines

Madeleines are about as iconic as pastries get in France, which might explain why I haven't had the nerve to offer these Fluff-Filled Chocolate Madeleines to my Paris neighbors. Actually, they'd probably like them—who in the world can resist chocolate and marshmallow and, just for good measure, ganache, that ethereal mix of chocolate and cream?

The first time I made these was also the first time I'd had Marshmallow Fluff. Since I didn't grow up with Fluff and it wasn't anything either my husband or son liked, filling luscious chocolate madeleines with the stuff wasn't an idea that jumped to mind naturally—I was nudged by a request from Justin Schwartz, the author of The Marshmallow Fluff Cookbook, to come up with something fun for his collection. Since making these (I also included them in Baking: From My Home to Yours), I keep a jar of Fluff in the cupboard, just in case the urge for these cute tea cakes strikes. I even brought a jar of Fluff to Paris. Who knows, one day I just might screw up my courage and make them for my neighbors.

Playing Around: Use the same poke-and-pipe technique to fill the madeleines with raspberry jam, lemon curd or Nutella.

About the author: Dorie Greenspan is the author of several books on dessert, most recently Baking: From My Home to Yours. Dorie can also be found at and on the Bon App├ętit website, where she is a special correspondent.

Fluff-Filled Chocolate Madeleines

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