Unfortunately, I have never understood the allure of the madeleine. Sure, they look cute with their little scalloped shell shape, but ultimately, they are just little sponge cakes, which don't really do it for me. Proust is welcome to them.
Madeleines and I also have a chequered history in the baking department - there is always something that doesn't go quite right for me. When I made chocolate madeleines for Tuesdays with Dorie, they were flat - not a hump in sight. This week, for French Fridays with Dorie, our task was Honey-Spiced Madeleines. I certainly got the trade mark humps on the back of my madeleines this time; however, they baked out over the moulds, and I overbaked them, so they turned out rather dark on the side which rested on the madeleine mould. As the rest of the madeleines were springy and just as they should be, after I took the photo at the top of this post, I did what any self-respecting female does to cover her flaws - I put "makeup" on them in the form of chocolate icing.
Before icing the madeleines, I tried one of them, and unfortunately, my indifference to madeleines remains - they are just sponge cakes, and even some honey and spices (ginger, cinnamon and cloves) could not change that for me.
My fellow FFwD bakers may have very different views on the madeleine, so be sure to check out the LYL section of the FFwD website when it becomes available (which will be Saturday my time).
Ah - the quest for the hump...
ReplyDeleteThank goodness for cookie make up :-)
I've never tried made lines!
ReplyDeleteI've never tasted madeleines but always thought they would be more biscuit than cake - however as I am not a sponge cake enthusiast I suspect I would feel the same way you do - surely there are better bakes to fill fun shapes with!
ReplyDeleteI bought madeleine molds about 2 years ago but always seem to be postponing making them. I also think that the only thing nice is their shape.
ReplyDeletebaking makeup! lol. Ok. For what it is worth I think overcooking them is a common mistake with these. Witness so many Doristas indicating theirs were dry.
ReplyDeleteWell at least you had the chance to use your mold again. I think that it must be the shape which has made these little cakes so famous because I agree with your indifference in the taste department. I don't think that they are bad, just not exciting.
ReplyDeleteGreat idea to use makeup in the form of chocolate frosting!
ReplyDeleteI must admit that while madeleines do look cute I have to agree that they're nice buttery morsels but cupcakes are more my thing :P
ReplyDeleteAt least you tried, right?! There are so many things that I'm glad I tried, but that I definitely wouldn't make again! We liked them, but we'll see if it's enough to pull out the pan again!
ReplyDeleteI'm with you. They're just a sponge cake--cute shape or not. I can think of a million things I'd rather eat. Still, I think I'll try Dorie's classic recipe, because I know that my personal distaste for orange baked goods colored my impression of these.
ReplyDeleteI too have never understood the allure of the Madeleine. My family adored them as they love cakes, however I prefer the texture and spice of a good snickerdoodle!
ReplyDeleteAs someone who doesn't have a lot of luck decorating cakes, I concur that chocolate frosting is the perfect make-up!
ReplyDeleteSorry to hear that these were still not a hit with you, but I loved the way they tasted. They're not as 'dressable' or exciting as other baked goodies, I guess for me it's just the novelty of getting them right the first time I made them...humps and all!
ReplyDeleteI'm rather indifferent to them as well, so although I love the shape-I've never bought a pan. They do look so lovely.
ReplyDeleteThey must have been great with the makeup/chocolate! Truth be told, madeleines are not that popular here in Puerto Rico, so I don't have much of a base for comparison.
ReplyDeleteMadeleine make up. You could start a whole new business!!! Good Idea!!
ReplyDeleteI never made these before, but I liked them. I certainly thought they were pretty, which might be what makes me like them. Sorry they weren't a hit for you.
ReplyDeleteSorry these weren't a favorite for you. I love that you put "make up" on your madeleines...bet they were good with the frosting.
ReplyDeleteI really love the flavor of them and the texture, the combination is pretty magical for me! Maybe you are destined to meet a madeleine in the future that will have that effect?... either which way your cookie makeup is both entertaining and so yummy sounding!
ReplyDeleteYeah, it took me a couple tries to get these right. They are wonderful right out of the oven, but do dry out very quickly. LOL at your makeup line...so true!
ReplyDeleteI'm sorry you didn't care for these. It was my first time making them. I don't know what I was waiting for. I would really like to make Dorie's chocolate ones and try other flavors. So cute about the makeup for your madeleines!
ReplyDeleteI didn't even use a madeleine mold for mine! I think the chocolate icing would make them more exciting, especially with the orange zest in the cookie.
ReplyDeleteI think you're on to something with the cookie/cake makeup! I think madeleines would be yummy dipped in chocolate, anything is better with chocolate-let's face it;-)
ReplyDeleteI thought they were delicious out of the oven and with cappuccino, we had them later in the evening with strawberries and ice cream and they didn't have the same allure for me, but were still good.
ReplyDeleteLove the 'makeup' idea! Mine are a disaster and I'm remaking today.
ReplyDelete