Best 4 Chocolate Madeleines Recipes

CHOCOLATE MADELEINES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter one Madeleine pan.
• Sift the flour, cocoa, baking powder and salt together. Set aside.
• Cream the butter with the vanilla and the sugar. Add the egg and egg yolks, beating to mix. Stir in the dry ingredients until just combined only, do not over mix. Place rounded teaspoon of batter into the prepared Madeleine shell forms.
• Bake at 375 degrees F (190 degrees C) for 12 minutes. Remove from oven and immediately invert onto a wire rack to cool. Once cool sprinkle with confectioners' sugar, if desired.

MAIDA HEATTER'S CHOCOLATE MADELEINES

Steps:

• You will need two special madeleine pans, available in fine kitchen equipment shops, to prepare these cookies.
• Preheat the oven to 375 degrees.
• Lightly brush the cookie indentations of each pan with butter, using a pastry brush. Take care not to leave any unbuttered spots.
• Sift together the flour, cocoa, coffee, baking powder and salt. Set aside.
• Place the 1/4 pound of butter in the bowl of an electric mixer and cream thoroughly. Beat in the vanilla, rum or Cognac and granulated sugar. Add the whole eggs and egg yolks and beat thoroughly. The mixture may take on a curdled look, but that is proper. Start beating on low speed while adding the dry ingredients. Beat only long enough to blend.
• Place a rounded teaspoon of the batter into each of the cookie indentations. Do not spread; it will settle itself. Place in the oven and bake about 12 minutes or until madeleines spring back when touched with the fingertips.
• Remove from the oven and invert onto a rack. Arrange them patterned side up on the rack. Using a sieve, dust lightly with confectioners' sugar.

DARK CHOCOLATE MADELEINES

Steps:

• Position rack at center of oven and preheat to 375 degrees F.
• Generously butter the twelve indentations of a madeleine mold pan (where each shell is 3-by-2-inches). Lightly dust the indentations with flour and remove the excess.
• In the top of a double boiler set over hot, not simmering, water, melt the chocolate, stirring frequently until smooth. Remove the top of the double boiler containing the chocolate and set aside to cool for 5 to 10 minutes.
• In a small bowl, stir together the flour, baking powder, and salt.
• In a medium bowl, using a hand-held electric mixer set at med-high, beat the butter and the sugar together for 30-60 seconds, until creamy.
• Add the egg yolk and continue mixing for 20-30 seconds, until light.
• Beat in the melted chocolate.
• Reduce the speed to low and mix in the milk and vanilla.
• Add the flour mixture and mix just until smooth.
• In a medium bowl, using a hand-held electric mixer set at low speed, beat the egg white until frothy. Gradually increase the speed to medium-high and continue beating the egg white, until stiff, shiny peaks form when the beaters are lifted. Fold the egg white into the chocolate mixture, until evenly mixed.
• Divide the batter between the buttered molds. Smooth the tops so that the batter is level with the top of each mold.
• Bake the madeleines for 12 to 15 minutes, until they spring back when gently pressed with a finger. Do not overbake, otherwise the madeleines will lose their moist, almost fudgy texture.
• Cool the madeleines in the pan on a wire rack for 10 minutes.
• Unmold the madeleines by inverting the pan onto a work surface and gently tapping.
• Serve them warm, or cool completely and store in an airtight container.

CHOCOLATE CHIP MADELEINES

Steps:

• Melt the butter and honey in a small saucepan and simmer until syrupy-about 8 minutes. Pour into a bowl and set aside to cool. Don't worry if the mixture splits slightly.
• Using an electric stand or hand-held mixer, whisk the eggs and sugar together for around 8 minutes or until the mixture has tripled in volume.
• Fold in the flour then the butter mixture and leave until cold. Stir the chopped chocolate into the cake mixture. Rest in the fridge for a couple of hours.
• Preheat the oven to 375°F. Butter and flour the madeleine molds. Put a teaspoonful of mixture into each mold and bake for about 15 minutes or until just firm to the touch and golden brown.
• Best served warm.