Sunday, November 27, 2016

Chocolate Sweetheart Madeleines

Obviously, the above are not Chocolate Sweetheart Madeleines -- While trying to get my present blog's photos to come up, I came across the above muffins that composed the utterly fantastic, my favorite, "The Bostoni" from Rose's Heavenly Cakes - I had extra batter, hence the madeleines, and they were just exquisite. Still, now at present I cannot post the few photos I need to use today.

***I will try a little longer before I just leave out these several pertinent pictures and try to complete the exercise of posting now. I am going to have to go to Mac at the mall for help today since I have had problems with the internet also. 

     The Chocolate Madeleines: The mis en place for these chocolate madeleines was simple, but still I was concerned about piping the right amount of the batter into the large-sized silicone mold cavities. I found, however, that filling it about halfway, as instructed, allowed it to rise beautifully even if it wasn't put in well. I really had just about the right amount, thus the worries were put to rest, and next time will be easier. Due to Rose's caution, I was careful to beforehand brush any extra spray from the cavity, and although the cake appeared granular, the ganache managed to cover it, and gave it lovely moisture and sheen. 
    All in all I found the cake to be wonderful and airy, with a slight back-flavor of caramel that a friend also noted. I thought perhaps the sour cream lent that taste somehow. At any rate, I think these are wonderful petite cakes for any tea or dessert tray.


  1. As you can see, I still haven't gotten the photos up, but am off to get a deep dish pyrex plate for the Pom pie!

  2. That was brilliant using the extra Bostini batter for Madeleines!