or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Chocolate madeleine Vs. Vanilla Madeleine
New Posts  All Forums:Forum Nav:

Chocolate madeleine Vs. Vanilla Madeleine

post #1 of 5
Thread Starter 

Hi Everyone,

 

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?

post #2 of 5

Chef, I'm not sure of the reason. I have always chilled the chocolate ones, but I also use a dark cocoa.

I don't like using baking powder or combining eggs and yolks because it seems to give them an eggy flavor. is that a word?

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #3 of 5
Thread Starter 
But then do your chocolate madeleines rise from the centre without using baking powder??
post #4 of 5
Thread Starter 
I also used dark cocoa powder in addition to melted chocolate, which gave a very nice flavour. But my question is why did they possibly not rise from the centre?
post #5 of 5

Chef, my preference, and because of my training, I don't like mad's that grow from the center out or hump. 40 yrs. ago while learning in Europe, if the Chef found my mad's to have a hump, they were dumped. Sometimes my oven would be a little to hot and they would get a pop. The Chef's hated this. I think mostly because it messed up their presentation for service. We always layered them like bricks on platters.

  I like the to have an even amount of venting/cracking on the surface.

Never have used baking powder.

Just me though.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Chocolate madeleine Vs. Vanilla Madeleine