Chocolate Madeleines
These delicious Chocolate Madeleines are rich and brownie like in taste. When baked in a heart-shaped madeleine tin (source below) they make an excellent dessert for valentine’s day. The filled molds can sit in the refrigerator for several hours prior to baking allowing you to get all the work done before to dinner preparations.
This is the third recipe in our Madeliene series. We began with classic Madeleines in a November 9, 2022 blog post, which includes the story of Proust and his Madeleine memories. Next were the delightful Pistachio Madeleines, the recipe of which is very similar to today’s chocolate version.
There is something about madeleines and their unique molds that makes them a wonderful baking project. Do buy a madeleine mold and give these recipes a try.
Chocolate Madeleines
| Yield: 12 madeleine | # of Servings: 6 |
7 tbl (3 ½ oz / 99 g) butter
3 ½ oz chocolate, 56% to 61%, wafers or broken up into pieces, melted
¼ cup + 1 ½ tsp (1.35 oz / 39 g) all-purpose flour
1 cup less 4 tsp (3.5 oz / 98 g) confectioners’ sugar, sifted
¼ cup (.85 oz / 25 g) almond flour
3 egg whites (3 fl oz)
1 pinch salt
½ tsp vanilla extract
1 ½ tsp honey
Optional decoration:
Confectioners’ sugar, as needed
2 oz milk chocolate, melted
2 oz white chocolate, melted
Special equipment needed:
- 1 non-stick madeleine pan
- 1 heavy bottom small saucepan
- Parchment cone, for decorating with chocolate, optional.
Pre-recipe preparations:
- Melt chocolate, keep warm.
- If using butter for the madeleine molds, lightly butter the molds. Set aside
- If using baking release spray with flour, such as Baker’s Joy, have it ready near the madeleine molds
Directions:
Making the browned butter (beurre noisette):
- Fill a medium mixing bowl half way with cold water. Set aside.
- Cut up the cutter into large tablespoon-sized pieces and place in a small, heavy-bottomed saucepan.
- Over low to medium heat, melt the butter. Allow the butter to keep slowly bubbling while gently stirring. Continual stirring will allow for even browning of the milk solids.
- Once the milk solids start to brown, remove from the heat and place the pan in the cold water to stop the cooking. Set aside in a warm spot,
Making the madeleine batter:
- In medium mixing bowl, combine the dry ingredients. Set aside.
- In machine bowl or mixing bowl for the handheld mixer, beat the egg whites on medium-high (KA 7) until foamy, about 3 to 4 minutes.
- Add dry mixture and mix. Scrape down the sides of the bowl so all the dry mixture is absorbed into the batter.
- Add browned butter, honey, and vanilla extract and mix for 5 seconds. Add melted chocolate and mix until a smooth batter, scraping down the sides and bottom to ensure an even mixing.
- If using baking release spray, spray the wells of the madeleine pan.
- Using a tablespoon measure, spoon batter into each well, almost to the top of each well. Don’t spoon too much at first, it’s easier to go back and add more than the other way.
- Refrigerate the pan for at least one hour to firm up the batter. The pan can stay like that in the refrigerator for several hours.
- Preheat oven to 375 °F.
- Place the madeleine pan directly on an oven rack and bake until the middles are springy to the touch, around 14 to 15 minutes.
- Remove from oven and turn upside down onto cooling rack. Let cool.
- Finish by drizzling white or milk chocolate, or by a light dusting of confectioners’ sugar.
Notes:
Heart Shaped Madeleine molds are available from Amazon: Amazon.com: CAN_Deal Non Stick Japanese Sweet Heart Style 12 Cavity Madeleine Baking Mould : Home & Kitchen
