Chocolate Madeleines
These dipped, double Chocolate Madeleines have an impeccable chocolate glaze and tender chocolate cake/cookie. Perfect for the holidays!
Servings: 24
Ingredients
- 2 large eggs
- ½ cup +2 tablespoons sugar
- 1 teas vanilla extract
- ¾ cup +1 tablespoon (100g) all-purpose flour
- 2 tablespoon unsweetened cocoa powder Dutch-processed
- ½ teas baking powder
- ¼ teas kosher salt
- ½ cup unsalted butter melted and cooled
- 200 grams dark chocolate chopped
- 1 teas coconut or canola oil
Instructions
- Place the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment. Mix on high until the batter is thick enough to hold a figure-8 before melting back into the batter (see notes). This will take 5 to 8 minutes.
- Add the vanilla and mix to combine.
- Sift the flour, cocoa, baking powder, and salt straight into the bowl. Use the whisk attachment to fold the ingredients together (by hand).
- Add in about half of the butter and stir to combine. Add in the remaining butter and fold together until combined.
- Cover the bowl and place in the refrigerator for at least 30 minutes (preferably 2 hours) or up to one day.
- About 30 minutes before baking, brush the inside of a madeleine pan with melted butter. Light dust it with flour then tap out the excess. Place the prepared pan in the freezer for at least 15 minutes.
- Meanwhile, preheat the oven to 350°F.
- When ready, pipe the batter into the deepest part of the cavities of the prepared pan - about 2 tablespoons of batter each. Do not flatten the batter.
- Bake for 10 to 12 minutes, or until the madeleines spring back to the touch and a toothpick inserted into the center comes out clean-ish. Allow to cool for about 10 minutes then tip the baked madeleines out onto a rimmed baking sheet.
- For the chocolate glaze, melted the chocolate with the oil of your choice (in the microwave or over a double-boiler).
- Clean the Madeleine pan, the spoon about a tablespoon of melted chocolate into each cavity. Use the back of the spoon to spread it out.
- Pop the baked madeleines back into the pan and press into the chocolate to coat.
- Freeze the chocolate madeleines for 15 to 20 minutes before carefully popping them out of the pan. Press the edge of a small knife or offset spatula into one side of the Madeleine and they should pop out.
- Serve madeleines the same day as they are made. Store leftovers in an air-tight container for up to a week.
Notes
This type of cake batter begins by whipping eggs with sugar until the ribbon stage - about 8 minutes. At the ribbon stages, the batter should be thick and fall off the whisk slowly like a ribbon.
You know when you've reached the ribbon stage when you can lift the whisk out of the batter and draw a figure 8 that sits on top of the batter for a moment before melting back in.
I made the chocolate glaze two different ways - one with a teaspoon of canola oil and the other with coconut oil. The canola oil gave a more matte finish but with less nicks and cracks. The coconut oil gave a tremendous amount of shine, but there were more little cracks in the finish, and I had a slightly tougher time popping out of the mold.
Please note that it may take a little bit of finesse and practice for the all of the madeleines to pop out perfectly.