Monthly Archives: March 2020

Chocolate Madeleines

Madeleines are buttery little cakes originated from France. These shell-like sweets are actually very easy to make. Of course, you will need a madeleine pan. The classic flavour is usually lemon. But as a chocolate lover and an avid baker, I am “obligated” to make some chocolate ones ! And (almost) everything is better with chocolate, right ? They may not be the most eye catching desserts, but they are absolutely delicious ! And I finally tempered my own chocolate! It’s much smoother and shinier !  Here is the recipe that I followed https://www.cordonbleu.edu/news/technique-tempering-chocolate/en . Again, it’s something that looks more difficult than it actually is.  All you need is a thermometer, good chocolate and some patience ! But trust me, it’s worth it ! 

Makes about 20-24 madeleines

  • 120 g unsalted butter + 30 g for greasing pan, melted
  • 60 g all-purpose flour
  • 90 g cake and pastry flour
  • 30 g unsweetened cocoa powder
  • 3 g baking powder
  • Pinch of salt
  • 180 g granulated sugar
  • 2 large eggs
  • 7.5 mL pure vanilla extract
  • melted dark chocolate for drizzles
  1. Melt 120 g of butter in a sauce pan or microwave, cool slightly 
  2. Sift together flours, cocoa powder, baking powder and salt, set aside 
  3. Whisk together eggs, sugar and vanilla until frothy 
  4. Fold flour mixture into egg mixture 
  5. Gently mix in melted and cooled butter, 2-3 tablespoons at a time until just blended 
  6. Cover and refrigerate for at least one hour or overnight 
  7. When ready to bake, prepare madeleine pan by melting about 30 g of butter in a sauce pan or microwave, cool slightly 
  8. Brush moulds with melted butter, coat with flour, tapping off excess
  9. Place coated pan in freezer for at least one hour
  10. Preheat oven to 375°F
  11. Drop about 1 tablespoon of batter into each mould without spreading it out
  12. Place madeleine pan on another large baking tray and bake for about 12 minutes 
  13. Cool in moulds for a few minutes then completely on rack 
  14. Drizzle with melted, tempered dark chocolate, best to consume within 2 days