Chocolate Madeleines

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It is only fitting I think that we bring to a close all the French mayhem of the past week with something French.  I had actually intended to make these dainty and beautiful Madeleines for Pretty Girl’s French Artist Party, but even though I tested the recipe I never got around to baking them for the actual day.

Chocolate Madeleines

I still can not actually believe I missed an opportunity to remake these lovelies, or that I had never even thought about making these beautiful, theme perfect Beignets or Chocolate Eclairs either. Where. Was. My. Head?

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Chocolate Madeleines-3

You should make them though for your French theme Tea Party; or any Tea Party really, or even just for your tea.

Yes, absolutely, you must.

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For today’s recipe I have adjusted Rachel Koo’s “Madeleines à la crème au citron” recipe in her first book ‘The Little Paris Kitchen’ which is one of my current favourites.

Besides the ingredients I added, I have given the measurements exactly as Rachel does, and I have attempted not to sway too far from her method. The on and off again of the oven during baking may seem bizarre but  as Rachel says, this is what gives the Madeleines their signature peaks.

Best baked and eaten on the very same day. Like most things really.

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Chocolate Madeleines
 
Author:
Serves: 24
Prep time:
Cook time:
Total time:
 
Ingredients
  • 3 eggs
  • 130 g sugar
  • 200 g cake flour
  • 10 g baking powder
  • 65 ml milk
  • 20 g honey
  • 65 ml cocoa powder
  • 200 g butter, melted and cooled
to serve: melted chocolate
Instructions
  1. Beat the eggs and sugar together until light and fluffy
  2. Sift the flour and baking powder into a bowl.
  3. Lightly warm the milk and whisk in the honey and the cocoa powder until dissolved and smooth.
  4. Add the milk to the eggs and beat well.
  5. Lightly fold in the flour mix in two batches.
  6. Cover and leave to rest in the refrigerator overnight.
  7. Brush a Madeleine tray with melted butter and sprinkle with flour.
  8. Preheat the oven to 190˚C.
  9. Place a heaped tablespoon of batter into each Madeleine shell.
  10. Bake for 5 minutes and them turn the oven off for 1 minutes.
  11. Turn the oven back on and set the heat to 160˚C and bake for a further 5 minutes.
  12. Remove from the oven and allow the Madeleines to cool completely.
  13. Just before serving, dip the tops of each Madeleine in melted chocolate.

 

 

6 Comments on Chocolate Madeleines

  1. Jess
    July 3, 2014 at 9:34 am (3 years ago)

    Yes. I’ll take a dozen of those. They look amazing.

    Reply
    • sam
      July 3, 2014 at 3:14 pm (3 years ago)

      Thanks Jess. They are definitely worth making!

      Reply
  2. cirsten van den heuv (@cirstenvdh)
    July 3, 2014 at 5:37 pm (3 years ago)

    Thank you so much I’m so excited about this. Also going to try these Madeleines with the mould I have for them 🙂

    Reply
    • sam
      July 11, 2014 at 10:56 am (3 years ago)

      You are so welcome – I look forward to seeing the party you plan! Please send me some pics! Sam.

      Reply
    • sam
      July 17, 2014 at 11:38 am (3 years ago)

      Thank you Mallory! I think better just depends on what you feel like on the day – hard to beat a fresh warm from the oven madeleine. I do agree however that given the choice, anything dipped in chocolate is bound to win.

      Reply

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