This is my Asian-French-Twinkie fusion version of a madeleine!
any excuse is a good excuse to eat marshmallow creme: just ram your piping bag's tip into the madeleines and try to force as much marshmallow creme in there that you can without the little cake exploding!
I toasted some black sesame seeds and buzzed them in my Bullet until they were finely ground. I tossed that in with the flour in my favourite Madeleine recipe and then filled the baked madeleines with marshmallow creme.the black sesame madeleines really do need the dusting of confectioners' sugar to highlight the grooves of the shell
They were really good but I must admit not as delicate and pretty looking because they had that awful grey hue from the black sesame. The marshmallow creme was a perfect foil to the nutty sesame flavour and the confectioners' sugar did wonders to accent (hide!) the grey cast on the little cakes.In adapting the recipe, I incorporated 1/3 cup black sesame, toasted and ground finely. The baking time was shortened somewhat from my previous trial without the sesame. You just have to keep an eye on them as they bake quickly. After the "hump" develops, it's pretty soon that they'll need to come out. They'll take approximately 8-12 minutes in a 375 degree oven.