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Madeleines au Chocolat
in Diana's Recipe Book
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|Servings: 36 madeleines|
Definition: [MAD-l-ihn; mad-LEHN] A small, feather-light, spongy cake that is eaten like a cookie, often dipped in coffee or tea. Madeleines are baked in a special pan with scallop-shell indentations; the finished cakes take the form of the shell. In his landmark novel Remembrance of Things Past, French novelist Marcel Proust immortalized the madeleine when he wrote, "I raised to my lips a spoonful of the cake . . . a shudder ran through my whole body and I stopped, intent upon the extraordinary changes that were taking place." Sounds as though he rather liked it.
Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
Madeleines are good any time, any where. Here are some secrets to making madeleines, and a wonderful chocolate version which is guaranteed to please!
Madeleine Making Tips:
If possible, make the dough up to three days in advance and chill it in the refrigerator.
Heavily butter the molds and chill them so the butter hardens before the molds are filled with batter.
Refrigerate the filled molds before baking.
Make sure the oven is fully hot before baking the madeleines.
Bake for no longer than 7 minutes — the madeleines should not quite spring back when you touch them. This ensures a moist result.
3/4 cup (100g) all-purpose flour
1/2 cup (90g) unsweetened cocoa
4 large eggs
1 cup (200g) vanilla sugar
12 tablespoons (6 ounces; 185g) unsalted butter, melted and cooled
Butter, for buttering the madeleine pans
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. Dust with confectioners' sugar if desired. The madeleines are best when eaten slightly warm or at room temperature the same day they are made.
Makes about 36 madeleines.
|Date: October 23, 2002|