🎶 I always feel like somebody’s watchin’ me 👀 # 422: Passionfruit Madeleines
How have I never made chocolate-coated madeleines before?! They can’t believe it either.
A few of them dressed up as glitter zombies (or bandits? you choose) for Halloween.
I love how the chocolate molds to the madeleine pan and comes out with the pretty ridges. It’s giving Magic Shell!
One of my new favorite October activities is transforming the pile of passion fruit from our backyard into sunny curd. My freezer stash is full again!
Madeleines are classy pocket-sized cakes masquerading as cookies. They’re the perfect tiny canvas for whatever fruit or flavors you can dream up. Chocolate and passion fruit curd are joining these past yummies:
Melted butter makes this recipe a one bowl wonder.
You’re supposed to only fill them 2/3 of the way so they don’t overflow and sploodge the design.
But I couldn’t resist overfilling them to use up all the batter . . .oops!
Too bad I didn’t post this magnificent cake mountain yesterday for hump day!
Problem solved! Plus now there’s a pile of scraps for me to munch on. Win-win.
All the filled-madeleine recipes I found online just said to use a small piping tip and pipe in the filling without boring a hole first. I tried it with one, but there wasn’t enough filling for me – the cake didn’t want to make room! They have a delicate buttery crumb, but aren’t so airy and light that there’s a bunch of extra space inside for a filling. Long story short, straw to the rescue.
This step made me nervous, not gonna lie. You place one of the cooled cakes on the melted chocolate and chill it in the freezer for 15 or so minutes. Hypothetically, the chocolate should fuse to the cake and pop right out of the mold with a smooth finish.
If you’re impatient (like me with my initial tester madeleine) then the chocolate won’t be fully frozen and won’t keep it’s shape as you try to pry it out of the shell mold. For the second attempt, I waited the full 15 minutes and they almost jumped out of the mold! Just another argument that time is an actual ingredient in most recipes.
Ta-daa!
What are you dressing up as for Halloween this year? We’re going as Tairn and Violet from Fourth Wing so Ellie can be Andarna in her flight harness. If you recognized the reference, high five! The question is, how many people are going to mistake me (with Violet’s partially silver hair and dragons) for an oddly-done Daenerys from Game of Thrones? I’ll report back.
Happy munching!
Recipe from: https://www.bonappetit.com/recipe/daniel-bouluds-madeleine
For the Love of Butter 