I made vanilla madeleines with the recipe i learned at school in Paris. They came out just perfect! Crispy from the edges and soft and moist at the middle.
Then I tried Chocolate madeleine (recipe taken from a book published/written by CIA). The two recipes are entirely different. e.g
i) this recipe didn't use baking powder, whereas the previous one did
ii) this recipe called for using the batter immediately while the previous one called for chilling the batter in fridge
iii) this recipe used eggs + egg yolks, the previous one only used eggs
SO, my chocolate madeleines tasted really good and moist but they just did not ride from the centre. They rose totally flat, like a financier or cake.
Is it because of adding liquid chocolate which inhibits gluten in flour to rise? Or the chocolate madeleines just never rise.
Can anyone help with this please?