CHOCOLATE GLAZED MADELEINES
Baking cakes in molds and then glazing them with chocolate makes a great Easter treat. We used egg, rabbit, lamb, and chicken molds.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 4 small or 2 large cakes
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Coat the molds first with vegetable-oil spray, then lightly rub with room-temperature butter. Do not leave any lumps of butter in the indentations of the mold.
- Set molds on a baking tray. To keep them level, prop them up with loosely crumpled aluminum foil.
- Melt the butter and allow it to cool while proceeding with the recipe.
- Using the whisk attachment on an electric mixer, beat together the eggs and sugar until tripled in bulk, 10 to 12 minutes.
- Add the salt, vanilla, and lemon zest, mixing thoroughly. Add the flour in 3 batches, very quickly shifting speed from low to high after each addition. Add the melted butter in the same manner.
- Using the whisk, scrape sides and bottom of the bowl, carefully blending batter so the butter doesn't settle to the bottom.
- Fill the prepared molds three-quarters full. Bake until golden, about 10 minutes, depending on size of mold. Invert cakes onto wire racks as soon as they are removed from oven. When thoroughly cooled, glaze with Chocolate or White Chocolate Ganache.
HOW TO MAKE CHOCOLATE GANACHE
You only need 2 ingredients and a few minutes to make pure chocolate ganache. For ganache success, I encourage you to read the troubleshooting tips above and recipe notes below before beginning.
Provided by Sally
Categories Dessert
Time 10m
Number Of Ingredients 2
Steps:
- Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
- With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it's not melting, do not microwave it. See Troubleshooting Chocolate Ganache in blog post above.
- Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
- Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.
- Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heatproof bowl placed over a pot of simmering water. Don't let the bottom of the bowl touch the simmering water.
CHOCOLATE GANACHE GLAZE
Steps:
- Place the chopped chocolate in a bowl. Scald the cream. Pour the hot cream over the chocolate and gently stir to melt all the chocolate. This can be made up to 3 days before and reheated slightly for use. The glaze should drizzled over the puffs when its room temperature, or slightly warm, but still liquid. If the glaze is hot, it will drip too much.;
CHOCOLATE GANACHE FOR CHOCOLATE GLAZED MADELEINES
This glaze adds the final touch to our Chocolate Glazed Madeleines, which make a great Easter treat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Combine chopped chocolate and heavy cream in a double boiler and let chocolate melt over medium-low heat, stirring occasionally. When mixture is satiny smooth, remove from heat and let cool slightly.
- Place madeleines on a rack over a tray lined with parchment. Pour chocolate over madeleines, making sure all sides are covered. (Try to keep crumbs from dropping onto the tray, so chocolate can be used again.)
- When the chocolate has been absorbed into the madeleines, apply a second coat, glazing as evenly as possible.
- Transfer madeleines to a clean rack to dry.
CHOCOLATE GANACHE
Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination
Provided by Esther Clark
Time 10m
Yield Makes enough to ice one cake/about 500g
Number Of Ingredients 3
Steps:
- Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.
Nutrition Facts : Calories 233 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
CHOCOLATE GANACHE
This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 2
Steps:
- Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.
Nutrition Facts : Calories 135 calories, Fat 11g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
WHITE CHOCOLATE GANACHE FOR CHOCOLATE GLAZED MADELEINES
Add contrast to our chocolate glazed madeleines by glazing them with this white chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Place chopped white chocolate in a warm, dry stainless-steel bowl. Put the bowl in a warm spot, such as a gas oven with just the pilot light on or an electric oven set at 99 degrees. Stir occasionally with a wooden spoon (see note).
- Mix together the melted chocolate and heavy cream until smooth.
- Place madeleines on a rack over a tray lined with parchment. Pour chocolate over madeleines, making sure all sides are covered. (Try to keep crumbs from dropping onto the tray, so chocolate can be used again.)
- When the chocolate has been absorbed into the madeleines, apply a second coat, glazing as evenly as possible.
- Transfer cakes to a clean rack to dry.
CHOCOLATE GANACHE GLAZE
This easy chocolate ganache tastes wonderful on our Glazed Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup
Number Of Ingredients 2
Steps:
- Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.
CHOCOLATE GANACHE
This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
Provided by INGRIDEVOGEL
Categories World Cuisine Recipes European French
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g
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CHOCOLATE MADELEINES WITH CHOCOLATE GANACHE
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Estimated Reading Time 3 mins
- Melt 2 tablespoons of butter in a small saucepan and generously brush the madeleine wells with butter. Place the pan in the freezer. Once butter has hardened, after a few minutes repeat the process with another layer of butter and leave the pan in the freezer to chill until ready to use.
- In a stand mixer fitted with a paddle attachment, beat the 8 tablespoons of butter and sugar until light and fluffy, about three minutes. Add the eggs, one at a time, mixing until each egg is fully incorporated before adding another. Add the vanilla and salt and mix until combined.
- In a medium bowl, sift the flour, cocoa and baking powder together. Add the flour mixture to the egg mixture with the mixer on low speed, add flour mixture in 3 additions, mixing just until all the flour is incorporated.
CHOCOLATE MADELEINES RECIPE | KING ARTHUR BAKING
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4.6/5 (8)Calories 61 per servingTotal Time 1 hr 31 mins
- Prepare the madeleine pans by thoroughly buttering each well. Lightly dust with flour or cocoa and tap out any excess. Place the prepared pans in the freezer for at least 10 minutes. Preheat the oven to 350°F.
- To make the batter: Place a large sifter over a mixing bowl. Add the flour, baking powder, salt, and cocoa and sift them into the bowl.
- In a small bowl, whisk together the eggs, sugar, vanilla, honey, zest, and juice. Pour the liquid ingredients into the dry ingredients and whisk until no lumps remain. Add the melted butter and whisk until smooth. Cover the bowl and chill the batter for 1 hour.
- To bake: Fill each well of the madeleine pan with 1 level tablespoon of batter. Once filled, tap the pan on the counter to encourage the batter into the grooves.
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