Chocolate Chip Madeleines Recipes

CHOCOLATE MADELEINES

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.)

CHOCOLATE CHIP MADELEINES

Steps:

• Melt the butter and honey in a small saucepan and simmer until syrupy-about 8 minutes. Pour into a bowl and set aside to cool. Don't worry if the mixture splits slightly.
• Using an electric stand or hand-held mixer, whisk the eggs and sugar together for around 8 minutes or until the mixture has tripled in volume.
• Fold in the flour then the butter mixture and leave until cold. Stir the chopped chocolate into the cake mixture. Rest in the fridge for a couple of hours.
• Preheat the oven to 375°F. Butter and flour the madeleine molds. Put a teaspoonful of mixture into each mold and bake for about 15 minutes or until just firm to the touch and golden brown.
• Best served warm.

MADELEINES II

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.

CHOCOLATE MADELEINES

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.