Posted by Dorie Greenspan, December 13, 2007 at 10:00 AM
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.
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Posted by Robyn Lee, July 18, 2007 at 1:30 PM
I love a good madeleine, the buttery, single-serving cake, distinctively smooth and scalloped on one side and bulging with excess cake on the other. Dorie Greenspan's recipe for Fluff-Filled Chocolate Madeleines from Baking: From My Home to Yours turns the dainty French pastry into something more indulgent. These aren't the golden lemon-flavored cakes I ate in Paris; they're cocoa-flavored, with small bellies filled with Marshmallow Fluff and dipped in chocolate ganache. Greenspan calls this "a madeleine for the nonliterary set." If being nonliterary involves eating Marshmallow Fluff and chocolate, I'm cool with that.
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