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Madeleines w/ Chocolate Dipping Sauce
Posted By Todd & Diane On April 26, 2009 @ 1:04 pm In Chefs, Farmers, Restaurants,Chocolate,Desserts,Food,Recipes | 29 Comments
Madeleines. Elegant simplicity, deliciously captured in small, shell-shaped cookies. The madeleine has a quiet grace, not preening for your love with mind-blowing flavors or chocolate oozing goodness. However that quiet simplicity inspires adoration and longing. A well-made madeleine has the ability to pause time, and allow one the chance to reflect and savor the simple beauty in life.
My love affair with madeleines began nearly 10 years ago when I was managing a cafe/market. Everyday around 3 o’clock there would be a lull between the lunch rush and the late afternoon crowd/clean-up routine. During this pause Antoine (my blue-collar French friend) and I would quietly make ourselves an espresso with a dollop of fresh whipped cream, grab a madeleine, lean up against the marble counter tops and silently enjoy life. It became one of those inner restaurant rituals that helped us maintain sound, peaceful minds even on the crappiest of days.
Now, years later, any time I have a madeleine I’m reminded of that feeling, two friends side by side, pausing time to appreciate life’s small pleasures.
If there is something I love eating, I want to be able to make it at home and craft it with at least a comparable quality for which I know it can be done. Usually I succeed, but in regards to madeleines I have failed. I’ve never been able to nail the texture. I’ve gone through a dozen recipes, trying them multiple times attempting to properly decipher and correctly make the recipe. Some have been good, but never “it.”
The same frustrations have come with buying madeleines. I rarely find a madeleine that has time-pausing goodness. Madeleines have become one of those delights I long for, yet rarely am able to enjoy. Until now. A few months ago, Keiko over at Nordljus posted a recipe for Truffle Honey Madelines which she adapted from Claire Clarke, head pastry chef at The French Laundry. Nearly all of you have probably seen the post, and those of you who haven’t, should. Keiko’s photographic skills immerse you in their warmth and rustic beauty. She inspires us every time we visit her site.
After reading Keiko’s post, I felt there was something special about these madeleines. I knew that I needed to try them, and I made a serious mental note to make this recipe.
There was this inner feeling that this may be the recipe I had been searching and longing for. Eventually I set aside the time to try my hand in making these little pastry mistresses. The excitement and anticipation built as the recipe progressed. It was simple, yet elegant. Just as madeleines should be.
The batter had good flavor and everything seemed very promising. I used a mini-madeleine pan so the baking time was even quicker than usual. After a brief moment baking, I pulled the little mini-madeleines out of the oven, popped them off the pan, barely allowed them to cool and had a taste. Time paused. For quite a long time. Everything I had been searching for and intimately longing for in a madeleine had now been found. Thank you Keiko and Claire.
Nothing needs to be changed from Claire Clark’s or Keiko’s adaption of this recipe because they are perfect. But to give you another option to play with the madeleines, here is a slightly alcoholic chocolate dipping sauce version.
The madeleines have such an incredibly delicate texture, we didn’t want to contrast to heavily against it by using a straight tempered chocolate to dip with, so we took our basic ganache recipe, softened it a bit more by changing the ratio, added a little adult beverage kick, then serve the chocolate dipping sauce slightly warmed along side the madeleines. The sauce will be fairly soft even at room temp., but warming it little gives it the best mouthfeel, temp. & texture-wise. If you’d like the madeleines to be dipped the classic way, (like Jen did here for her canided orange peels) after the madeleines have cooled, temper some dark chocolate, dip the madeleines half-way, then allow to cool on some wax paper. We bake our madeleines with a mini-madeleine pan because they are just so damn cute, but the recipe works the same for regular sized madeleines, just approx. double the baking time.
Total Time: 1 hour 30 Minutes
Adapted from Claire Clarke's Indulge.
Tuaca Chocolate Dipping Sauce
Tuaca is an exquisite Italian brandy based liqueur that has been crafted with vanilla and citrus. If you don't have any in your bar, substitute the alcohol of your choice. Dark rum and Kahlua are excellent options. For a virgin sauce, use a touch of 1 t vanilla extract and 1 1/2 T filtered OJ.
Preheat oven to 425° F regular bake or 400°F convection bake. Melt about 1 T butter and brush the madeleine molds.
Warm chocolate slightly. Pour into individual dipping bowls and serve with madeleines, and preferably accompanied by a shot of espresso. Enjoy.
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