Chocolate madeleine Vs. Vanilla Madeleine

Discussion in 'Pastries & Baking' started by tabby, Jun 15, 2016.

  1. tabby

    tabby

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    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?
     
  2. panini

    panini

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    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?
     
    Last edited: Jun 15, 2016
  3. tabby

    tabby

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    But then do your chocolate madeleines rise from the centre without using baking powder??
     
  4. tabby

    tabby

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    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?
     
  5. panini

    panini

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    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.