This is a recipe for double chocolate madeleines which are exquisite French treats that are sure to satisfy your taste buds. They're delicious, moist, and chocolatey! If you've never had a madeleine, a madeleine is a tiny sponge cake that's baked in a special pan. So if you like cake and if you like chocolate, you've come to the right place!
The madeleines fill the air with the irresistible aroma of chocolate as they bake. With my tips, the madeleines are guaranteed to come out perfect with their signature humps and crispy edges. These chocolate madeleines are perfect for any occasion. Madeleines are very easy to make and requires just a whisk. While they are typically made in a special pan to create the shell shape, they can also be made in a muffin pan.
Madeleines are very easy to make and requires just a whisk. While they are typically made in a special pan to create the shell shape, they can also be made in muffin pans.
If you are interested in a madeleine pan, this is the one I use :
amzn.to/49p9lsz
My 3 tips to guarantee your madeleines have a nice hump:
1. refrigerate the batter
2. refrigerate the madeleine pan
3. start baking at a higher temperature
steps:
1. Melt butter and set it aside.
2. In a bowl, combine sugar, milk, salt and egg. Whisk everything together until it's combined
3. Add all the dry ingredients (flour, cocoa powder, baking powder). mix until everything is combined there's no more lumps
4. Add melted butter and mix until it's shiny and smooth
5. Cover the batter and refrigerate for at least 1 hour
6. Melt some butter and brush the madeleine pan. Once brushed, place the pan in the fridge
7. Preheat the oven to 400F (204C)
8. When the oven is almost ready (or when it's ready), scoop the batter in the madeleine pan. This recipe makes 8 madeleines. Divide the batter evenly into 8. Each one of my madeleines were 27g.
9. Bake at 400F for 3 minutes then reduce the temperature to 356F (180C) for 7 minutes
10. Let the madeleines cool in the pan for 5 mins then transfer it to a wire rack to finish cooling. You can eat it now as is or you can continue to the next part and dip the madeleines in chocolate.
chocolate coating:
1. Wash and dry the madeleine pan
2. Melt chocolate in the microwave at 30s intervals
3. Place the melted chocolate in the madeleine pan. Spread it out in each cavity then press a madeleine down on the chocolate. Repeat this with the rest of the madelines.
4. Place the pan in the freezer for about 10 minutes. Once the chocolate hardens, the madeleines will pop right out.
5. Remove the madeleines from the pan
6. Enjoy!
Thanks for watching : )
I hope you enjoyed this video and hope you try out this recipe for yourself!
Other places you can find me:
Instagram: / butteredflour
TikTok: / butteredflour
music used:
Chillpeach - A little bit • Video
much thanks for providing the tunes : )
#madeleines #madeleine #doublechocolate #minicakes #chocolatecake #pastry #homebaking
8 сен 2024
