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
- Melt 120 g of butter in a sauce pan or microwave, cool slightly
- Sift together flours, cocoa powder, baking powder and salt, set aside
- Whisk together eggs, sugar and vanilla until frothy
- Fold flour mixture into egg mixture
- Gently mix in melted and cooled butter, 2-3 tablespoons at a time until just blended
- Cover and refrigerate for at least one hour or overnight
- When ready to bake, prepare madeleine pan by melting about 30 g of butter in a sauce pan or microwave, cool slightly
- Brush moulds with melted butter, coat with flour, tapping off excess
- Place coated pan in freezer for at least one hour
- Preheat oven to 375°F
- Drop about 1 tablespoon of batter into each mould without spreading it out
- Place madeleine pan on another large baking tray and bake for about 12 minutes
- Cool in moulds for a few minutes then completely on rack
- Drizzle with melted, tempered dark chocolate, best to consume within 2 days
Tiny Sweet Tooth 