I was reading dailydelicious's blog the other day and awed by her beautiful dessert photos, I began to read little more. That was when I read her post on the madeleines she made and struck me that I had only used my madeleine silicon moulds once since the day I bought it. I'm sure that's not surprising to most of you... buying cute baking gadgets out of impulse and hardly use. :P For me, baking stuffs are never an impulse because I think they are really worth it even though I hardly use them. Worth the buy as they makes me happy and I will motivate myself to use it. ;)
Back to these cute little seashell cakes, they are so easy to put together and is another alternative to muffins if you to have a quick chocolate fix. Unlike most madeleine recipes that calls for whisking the eggs using a mixer, this recipe works like the muffin method by combining the wet and dry batter together. I supposed this method works better for chocolate madeleines, as I don't see this method in other madeleines, probably because most people prefer a denser texture for chocolate flavours? That's my guess! :) The recipe is none other than dailydelicious mini chocolate madeleine and I've also found a similar recipe at Cuisine Paradise's blog too.
I'm using a silicon mould but I've read that for madeleine, it is better to bake it in a traditional madeleine tray as it browns better. Do remember to butter the mould generously to prevent any peeling of the cakes when you removed from the mould.
Though I received funny remarks about the hump, I thought the hump looks really cute... don't they? :P
Back to these cute little seashell cakes, they are so easy to put together and is another alternative to muffins if you to have a quick chocolate fix. Unlike most madeleine recipes that calls for whisking the eggs using a mixer, this recipe works like the muffin method by combining the wet and dry batter together. I supposed this method works better for chocolate madeleines, as I don't see this method in other madeleines, probably because most people prefer a denser texture for chocolate flavours? That's my guess! :) The recipe is none other than dailydelicious mini chocolate madeleine and I've also found a similar recipe at Cuisine Paradise's blog too.
I'm using a silicon mould but I've read that for madeleine, it is better to bake it in a traditional madeleine tray as it browns better. Do remember to butter the mould generously to prevent any peeling of the cakes when you removed from the mould.
Though I received funny remarks about the hump, I thought the hump looks really cute... don't they? :PI am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011). This time I shall not missed sending the email to DG. :P
Happy Chocolate Month!
8 comments:
The humps look so cute! And you've just reminded me I have yet to use the madeleine moulds I bought as well :P Guilty impulsive buyer!
i actually tot they look like fashionable ladies' hats on first sight! hehe looks really chocolatey and yummy!
You make me feel like buying madeleine moulds, resisting the urge. I guess we all have the same problem. Btw, they look really cute!
Haha, a very nice shapes indeed! The recipe I used last time need me to whisk the egg using a mixer, so a bit troublesome compared with yours. Should try this recipe the next time.
Beautiful & Yummy Chocolate madeleines! Thanks for participating this month Aspiring Bakers, however ... I have not received your submission, kindly check :)
Haha and yes, the humps look kinda cute! Great job in any case.
Hi hi, I've baked the madeline before too but mine one do not have the hump. A suggestion here that I guess you need to reduce the temperature for first few minutes to minimize the hump.
The traditional French Madeleine made successfully has to have hump!! That is called "tete"(head in French), only the experienced patissiers could achieve the results like you did,so Good Job!!!
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