Chocolate Madeleines
Madeleines are a classic of French bakery and one of the most popular French cookies. These delicious buttery cookies are soft, tender, and airy on the inside, but not spongy, and the exterior is slightly brown and harder. I’ve always been fascinated by their beauty and simplicity—that rich, buttery taste in something so small and airy.
This recipe is a twist on the classic madeleines, with added chocolate that makes them soft, fluffy, light, aromatic, and rich in intense chocolate flavor. Making madeleines is very easy and you shouldn’t worry if you don’t have special madeleine molds. You can make them muffin shaped and the taste will be just as good.
The method draws on useful madeleine-making advice from acclaimed pastry chef Dominique Ansel, chef and owner of Dominique Ansel Bakery and Dominique Ansel Kitchen in New York City. Room-temperature eggs help prevent the melted butter from congealing when it is added, while resting the batter (ideally overnight) allows the baking powder to work more effectively and encourages a better rise.
A convection oven can also help the madeleines bake evenly on all sides. To prevent sticking, prepare the molds carefully and keep the pan clean, washing it gently with a soft sponge to protect its surface.
Chocolate Madeleines
Ingredients
- 3 large eggs , at room temperature
- 120 g granulated sugar
- 1 tsp vanilla extract
- 150 g all-purpose flour
- 5 g baking powder
- 1/4 tsp salt
- 100 g unsalted butter
- 100 g dark chocolate , preferably 60–70% cocoa
- softened butter and flour , for preparing the pan
Instructions
- Melt the butter and chocolate together gently, then allow the mixture to cool until lukewarm.
- Beat the eggs and sugar for 3–4 minutes, until pale, thick, and increased in volume.
- Mix in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold the dry ingredients gently into the egg mixture.
- Stir a few spoonfuls of batter into the chocolate-butter mixture, then fold this mixture back into the remaining batter. This helps incorporate the chocolate without deflating the eggs.
- Cover and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 190°C/375°F conventional or 175°C/350°F fan-assisted.
- Generously butter and lightly flour the madeleine molds, tapping out the excess.
- Fill each mold about three-quarters full.
- Bake standard madeleines for approximately 9–12 minutes, until the centers are set and spring back when lightly pressed.
- Rest for 1–2 minutes, then unmold and transfer to a wire rack.
Notes
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