Saturday, December 12, 2009

French Chocolate Madeleines

Whew! It's the weekend finally! I can almost hear the sound of the jingling bells by now. I'm in a mild panic mode as I've been so busy I hardly had time to sit down and plan my Christmas bakes. Japanese classes are starting again next week and I haven't done my revision. Plus, my Christmas shopping's not done either. Help...

On the bright side, this is going to be a fairly relaxing weekend. I'm toying with the idea of spending some quiet time at a cafe to do up my Japanese notes while watching people pass by. I love people-watching, there's something calming about seeing people whiz by while you're stationary at your seat. Ooh...I'm dreaming about sipping tea and having sandwiches already...

My first encounter with madeleines was at a new local bread/pastry shop. I'm a later bloomer, I know, cos that wasn't that long ago. It wasn't a great experience as the cakes I tried was oily, dense and buttery, very unlike the reviews I've read online. Determined to try making them myself, I pulled out a recipe from Dorie Greenspan's Baking from my home to yours and made these cute french chocolate madeleines. As I wasn't sure how I'd fare, I used a cheap madeleine pan from Daiso to try this out.

The results turned out lovely. The cakes were light, fluffy and extremely chocolaty. I love it! However, the scalloped lines weren't too obvious as the indentations weren't very pronounced. Well, looks like I have a reason to invest in a proper madeleine pan after all :).

Recipe can be found here.


  1. Good to know I'm not the only one without a real madeleine pan. The last time I tried making madeleines (from Dorie's recipe too!) I simply made them in mini loaf pans, which I got from Daiso as well! Haha :D

    Yours look great though. With or without the scalloped lines :)

  2. Allie, yes, I think there is nothing wrong with your recipe. Get an Aluminum madeleine mold and your madeleines will be beautiful!



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