My son, Liam, is so super excited about this one. He loves chocolate desserts and adores fluff. Its right up his alley. Hope I can do the recipe justice. :)
Have at it…
My son, Liam, is so super excited about this one. He loves chocolate desserts and adores fluff. Its right up his alley. Hope I can do the recipe justice. :)
Have at it…
Tuesdays with Dorie 
I’m not sure I understand how the piping tip doesn’t get filled with cookie.
I don’t own a piping tip so I cut mine in half and frosted..like a sandwich..mine are like mini muffins..They taste good!
A bit of cookie might get in, but you’ll be applying pressure to force the icing out, so it shouldn’t be a problem.
I’m a little nervous about the delicate flavor of the cookie being obliterated by the ganache. Anyone tried it yet?
I made a vanilla version and used white chocolate and powdered sugar in place of the cocoa. I love it!!
Don’t over fill you molds….not pretty.
Wondering since I don’t have a madeiene pan if I can use a mini muffin tin.
I actually used a regular muffin tin, so I got a dozen flat little cookies. I wanted to make sure the baking time would be similar, since madeleine pans are quite flat.
Awesome! Thanks Caitlin! Now I don’t have to go buy a madeleine pan. Whew.
Same here…no madeiene pan. Im going to try the muffin pan idea.
I was just going to ask this, thanks! I really want to make these but I don’t have the pan either.
I used a mini muffin tin last time we made Madeleines and it worked out really well.
I think I am going to go that route as well. If I get them made before late monday, I will come back with my outcome.
Great suggestion – I really don’t want to buy a madeleine pan, but these do sound so good.
Oh! Thank you! I really wanted to make these but wasn’t going to buy a pan. Yay!
The ganache really makes these – even if you can only buy canned cream and therefore get really thick ganache.
Oh no! I was going to skip the ganache, but am now reconsidering. And why only canned cream? I gorged on fresh cream when I was in Australia! A few months in Japan will make you do that.
:)
The supermarket I went to only had canned for some reason – and I was too lazy to try elsewhere :)
I apologize for selecting a pan-specific recipe, but I’ve been wanting to make these since I bought the book and have never gotten around to doing it on my own. I’m glad to hear that a mini muffin pan works!
There are several pan specific recipes, and thats okay! All part of baking through the book. And there are several madeleine recipes left. I went ahead and invested in a pan. Hoping it gets here in time for Tuesday. Otherwise, Ill be a day or 2 late.
These are great, Margot!
Before placing the marshmallow fluff in a pastry bag, you may want to put it in a microwave safe cup and heat it for a few seconds to make it easier to pipe. It’s messy but will save you some frustration. :)
Wish I’d read this! I discovered that I had given my pastry bags to my step-daughter so I tried cutting a corner off of a plastic bag. A bit messy!
I was going to go the Nutella route (I don’t like Fluff) but I discovered my Nutella expired a year and a half ago, so mine were unfilled. I defrosted some leftover ganache and dipped them in it. IMO, the creamy ganache was perfect with the crunchy/chewy madeleines. I made 1/4 recipe and got 4 madeleines.
Good to know, Leslie – not only am I pan-less, but I’d like to cut down the recipe as well, so now I can make a few mini-muffin-madeleines.
My madeleine pans came! Hoping to bake these up tomorrow. :)
Woot woot!!:)
I did end up making mine as mini-muffins. I got 16. They baked in about 14 minutes. Very good. DON’T skip the ganache.