Chocolate Madeleines

Chocolate Madeleines
Staff Writer
Chocolate Madeleines

Viviane Bauquet Farre

Chocolate Madeleines

Normal
0

false
false
false

EN-US
X-NONE
X-NONE

/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin-top:0in;
mso-para-margin-right:0in;
mso-para-margin-bottom:10.0pt;
mso-para-margin-left:0in;
line-height:115%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri","sans-serif";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}

These chocolate madeleines are a delicious take on the traditional vanilla or lemon ones. They might not trigger an involuntary memory, but they'll surely make you reach for seconds… or even thirds.

See all cookie recipes.

Click here to see Christmas Dinner: It's Not Thanksgiving Anymore.

Notes

Note: The madeleines are best eaten the day they are made but will store up to 2 days in a sealed container at room temperature.

Ingredients

  • 6  Tablespoons  unsalted butter
  • 1/3  Cup  unbleached all-purpose flour, plus more for the mold
  • 1/4  Cup  Dutch-process cocoa, sifted
  • 1/2  Teaspoon  baking powder
  • Pinch of  sea salt
  • large eggs, at room temperature
  • 1/3  Cup  sugar, preferably organic
  • 1  Tablespoon  Godiva chocolate liqueur or cognac
  • 1  Teaspoon  vanilla extract
  • Powdered sugar, sifted, for serving

Directions

Preheat the oven to 350 degrees and line a cooling rack with waxed paper or a Silpat.

Melt the butter in a small pan and transfer to a small bowl to cool. Very lightly brush a nonstick madeleine mold with the melted butter, making sure butter does not collect in the grooves, and dust with flour.

In a small bowl, combine the flour, cocoa, baking powder, and salt. Place the eggs in a large bowl. Whisk with an electric mixer at high speed until pale and thick, about 2 minutes. Slowly add the sugar, liqueur, and vanilla extract and continue whisking at high speed until well incorporated.

Add half of the flour mixture to the egg mixture. Fold it in carefully. Then add half of the melted butter, folding carefully. Repeat again and fold until the flour and butter have been just incorporated. Do not overmix.

Spoon the batter into the prepared mold. Bake until risen and a toothpick inserted into the center comes out clean, about 8-10 minutes. Remove from the oven and carefully invert onto the cooling rack. The madeleines should pop right out. Once cooled to room temperature, dust with powdered sugar and serve.

Nutritional Facts

Total Fat
6g
9%
Sugar
1g
1%
Saturated Fat
2g
8%
Carbohydrate, by difference
14g
11%
Protein
3g
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
18mg
2%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
18µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
17mg
5%
Niacin
1mg
7%
Phosphorus, P
43mg
6%
Selenium, Se
3µg
5%
Sodium, Na
53mg
4%
Water
1g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.