adeleines are lovely little sponge cakes, made in a special mold that gives them a form of a shell. Classic Madeleines are traditionally made without chocolate and flavored with lemon zest. In this post, however, you will learn how to make dark, chocolate flavored Madeleines, and since I love the combination of chocolate and orange, I am sharing this recipe with you. Now – if you are a person that always needs a ‘good’ reason, you can say that Madeleines are a must with your afternoon tea (or coffee for that matter). Me personally – I don’t need any excuse; I simply nibble them all day long. Fair warning: Madeleines have the best flavor and texture as soon as they cool down, so you just HAVE TO eat them the same day, it is not your fault! If you are a true chocolate freak like me, you can even pop some chocolate chips into your Madeleine batter, however, make sure you do that after you pipe them into molds or you will have a really hard time piping them! Also, the chocolate could stick to your mold and make a real mess! So after you pipe them, put a few pieces into each Madeleine, and Bob is your uncle! The great French writer Marcel Proust loved classical, lemon flavored Madeleines so much, that only one bite took him back to his childhood, and he remembered how he felt when his grandmother made Madeleines for him. Imagine how would he feel if he tasted chocolate ones, what do you think?
Chocolate and Orange Madeleines Recipe
by:Tereza Alabanda,The Pastry MaestraPRINT PDF (EN) ISPIŠI PDF (HR)
Prep. time : 20 minutes
Cook time : 15 minutes
Ready in 35 minutes
Level : BasicIngredients:
- All purpose flour 70g (2.5oz)
- Cocoa powder 20g (0.7oz)
- Baking powder 2g (0.7oz)
- Sugar 100g (3.5oz)
- Eggs 100g (3.5oz or 2 medium eggs)
- Butter, melted 100g (3.5oz)
- Zest of one orange
- Extra butter and flour for the mold
- Sift the dry ingredients – flour, cocoa powder, and baking powder into a bowl.
- In another bowl whisk the eggs with sugar and orange zest until incorporated. Mix in melted butter and stir until the mixture becomes homogenous.
- Fold in dry ingredients.
- Prepare the molds – brush them with melted butter twice, and sprinkle with flour.
- Pipe the batter into the molds.
- Bake Madeleines at 200°C (400°F) for 12-15 minutes, until Madeleines spring back once pressed with the finger.
- When Madeleines are done, remove them from the mold onto a cooling rack immediately, and dust them with powdered sugar.
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