Time 28m Number Of Ingredients 10 Steps:

Preheat the oven to 375°F. To a small bowl, add the butter and melt in the microwave until completely liquid. Set aside to cool. To a medium bowl, sift and add the flour, baking cocoa, salt and baking powder. Stir everything together to combine. Set aside. In a large bowl, or the bowl of a stand mixer, beat the eggs and sugar together until thick and pale in color (about 1 minute). Add the vanilla extract and briefly mix to combine. You’re going to want to add the dry ingredients and melted butter in alternating batches now. First add 1/3 of the dry ingredients to the batter, mix, then add half of the melted butter. Mix again. Add another 1/3 of the dry ingredients, mix, then add the remaining butter. Mix and add the remaining flour; give the batter 1 final mix. Stop to scrape the bottom of your mixing bowl with a rubber spatula to make sure everything is incorporated well. Don’t over mix the batter; just give it a brief mix until everything is combined. Place your batter into your freezer for a few minutes. While the batter is chilling, heat 1 tablespoon of butter until it’s just softened but not melted (about 5-7 seconds in the microwave). Brush the softened butter into your madeleine molds using a pastry brush. Use a sieve to dust flour into the buttered molds. Tap the pan upside down to get rid of any excess flour. Remove the batter from the freezer. The batter should be a little stiff - similar to a light mousse (see note). Use a tablespoon measuring spoon to scoop out a heaping spoonful of batter into each mold (you will want to use another spoon to help you actually scoop the batter out and into the mold). You want to fill each mold about 2/3 full; do not completely fill the molds as the madeleines will expand when they bake. Bake the madeleines for about 12 minutes, just until the madeleines spring back with a gentle press of the finger. Do not open the oven door before the 10 minute mark to check on your madeleines - this could cause their little signature “humps” to fall. Let the madeleines rest in the pan for a minute before gently nudging the madeleines out (using a knife) onto a wire cooling rack. Once the madeleines are cool, drizzle white chocolate over each madeleines, then garnish with sprinkles. (Alternatively, you can just dust them with powdered sugar.)

Time 35m Yield 36 madeleines Number Of Ingredients 7 Steps:

Sift together the flour, cocoa and salt. Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon colored. Fold in the flour, then the melted butter. Butter the madeleine pans with a pastry brush, then spoon in the batter, filling each about 3/4 full. Refrigerate the filled madeleine pans and the remaining batter for one hour. Heat oven to 425 degrees. Bake the madeleines just until they are firm and puffed, about 7 minutes. Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used. The madeleines are best when eaten slightly warm or at room temperature the same day they are made.

Time 1h35m Number Of Ingredients 7 Steps:

Add the eggs and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until smooth, pale yellow, and creamy, about 8-10 minutes. Stir in the vanilla. In a separate bowl, combine the flour, cocoa powder, and baking powder. Gently fold into the egg mixture. Fold in the melted butter. Transfer the batter to the refrigerator for about 1 hour (I don’t usually cover mine but use plastic wrap or a kitchen towel if you prefer to cover it). Towards the end of the chilling step, preheat the oven to 350°F and grease a madeleine pan with melted butter or nonstick cooking spray. Scoop the batter into the molds until they are ¾ full. Gently press the batter into the molds (wetting your hand helps prevent the batter from sticking). Bake until the madeleines are light brown, about 13 minutes. Transfer the madeleines to a wire rack to cool. If desired, garnish with a light dusting of powdered sugar or dip in melted chocolate.

Yield Makes about 36 madeleines Number Of Ingredients 7 Steps:

  1. Sift together the flour, cocoa and the salt.
  2. Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon-colored. Fold in the flour, then melted butter.
  3. Butter the madeleine pans, then spoon in the batter, filling each about three fourths full. Refrigerate the filled madeleine pans and the remaining batter for one hour.
  4. Heat the oven to 425°F (220°C).
  5. Bake the madeleines just until they are firm and puffed, about 7 minutes. Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used. The madeleines are best when eaten slightly warm or at room temperature the same day they are made.

Time 55m Yield 8 madeleines Number Of Ingredients 4 Steps:

Melt the chocolate chips in a medium bowl set over a double-boiler, stirring with a rubber spatula, until almost entirely melted, about 3 minutes. Remove the bowl from the heat and continue to stir until the chocolate is completely melted, another 30 seconds. Stir in the hazelnut spread. Let cool slightly. Preheat the broiler to high. If the madeleines have a side with a bump, trim the bump to create a flat surface. Cut each madeleine in half horizontally and place cut-side up on a baking sheet. Broil until toasted and brown, 3 minutes. Let cool completely. Spread a heaping teaspoon of the chocolate mixture evenly over the bottom half of a madeleine; sprinkle with hazelnuts. Place the top half on the hazelnuts and press gently. Dip the assembled madeleine halfway in the chocolate mixture, then place on a tray. Continue with the rest of the madeleines. Refrigerate until completely cool and the chocolate has hardened slightly, 30 minutes. Serve alongside Bourbon Milk (see below) if desired.

Yield Makes 2 dozen Number Of Ingredients 9 Steps:

Preheat oven to 325 degrees. Brush madeleine pans well with 4 tablespoons softened butter; refrigerate 5 minutes. In a small heavy-bottomed saucepan, melt remaining 1/2 cup butter over medium heat. Continue to cook until butter turns golden brown, being careful not to let the butter burn. Remove from heat and strain through a fine mesh sieve into a small bowl; set aside. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs with granulated and brown sugars until light and thickened, 3 to 5 minutes. Add flour, cocoa powder, baking powder, and salt, and stir on low speed until combined. Add vanilla and reserved browned butter; mix just until blended. Insert a 1/2-inch plain tip into a pastry bag and fill with batter. Pipe mounds of batter into prepared pans until each mold is full, mounding batter in the center of the molds but not filling to the edge. Alternatively, you can use a teaspoon to fill the molds with batter. Bake until madeleines are firm and a little mound is puffed up in the middle, 10 to 12 minutes. Madeleines are best eaten the same day they are baked.

Time 35m Yield Thirty madeleines Number Of Ingredients 12 Steps:

Preheat oven to 350 degrees. Put the two chocolates and the milk in a double boiler and cook over low heat until the chocolate is melted, about 5 minutes. Remove from the heat and set aside to cool slightly. Blend the dry ingredients together and set aside. Combine the chilled espresso and Madeira in a separate bowl. Cream the butter and sugar together in a mixer. Add the eggs, one at a time. Add the melted chocolate. Alternately add the flour and espresso mixtures. Mix until all the ingredients are incorporated. Coat a madeleine pan with the vegetable oil. Fill each scallop three-quarters full and bake for 10 to 15 minutes. Leave the madeleines in the pan until completely cooled, then transfer to airtight containers for storing.

Time 20m Yield 10 madeleines Number Of Ingredients 13 Steps:

Preheat oven to 350°F Spray 10 madeleine molds with vegetable oil spray. Sift together the flour, cocoa, baking soda, and salt, the sift again into a large bowl. In a small bowl, combine the fudge sauce, orange juice concentrate, coffee and liqueur. Mix well and set aside. In the bowl of an electric mixer, combine the egg, egg white, sugar, vanilla, and chocolate extracts and beat on high speed until the mixture doubles in volume. Reduce the speed to low and gradually add the Fudge Sweet mixture, beating just until incorporated. With the mixer at low speed, gradually add the dry ingredients. Stop the mixer and scrape the sides of the bowl often during the process. Do not overmix,. Spoon the batter into the madeleine molds, filling each one-third full. Set the molds on a baking sheet and bake for 15-20 minutes, until firm. Invert onto a wire rack and cool.

Yield 12 Number Of Ingredients 7 Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds. In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners’ sugar. Beat for 5 to 7 minutes or until thick and satiny. Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners’ sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

Time 25m Number Of Ingredients 11 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.

More about “chocolate madeleines recipes”

Yield Makes about 4 small or 2 large cakes Number Of Ingredients 9 Steps:

Heat oven to 350 degrees. Coat the molds first with vegetable-oil spray, then lightly rub with room-temperature butter. Do not leave any lumps of butter in the indentations of the mold. Set molds on a baking tray. To keep them level, prop them up with loosely crumpled aluminum foil. Melt the butter and allow it to cool while proceeding with the recipe. Using the whisk attachment on an electric mixer, beat together the eggs and sugar until tripled in bulk, 10 to 12 minutes. Add the salt, vanilla, and lemon zest, mixing thoroughly. Add the flour in 3 batches, very quickly shifting speed from low to high after each addition. Add the melted butter in the same manner. Using the whisk, scrape sides and bottom of the bowl, carefully blending batter so the butter doesn’t settle to the bottom. Fill the prepared molds three-quarters full. Bake until golden, about 10 minutes, depending on size of mold. Invert cakes onto wire racks as soon as they are removed from oven. When thoroughly cooled, glaze with Chocolate or White Chocolate Ganache.