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.
CHOCOLATE MADELEINES
Provided by Susan Herrmann Loomis
Categories Cookies Chocolate Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 36 madeleines
Number Of Ingredients 7
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.
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 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.
More about "chocolate glazed madeleines recipes"
VANILLA-SCENTED MADELEINES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (30)Total Time 1 hr 27 minsServings 30Calories 130 per serving
- To make the cookies: Melt the butter, then set it aside to cool to room temperature., In a medium-sized mixing bowl, beat the sugar, eggs and salt until they're light yellow and very thick.
- Stir in the vanilla. Add the flour and melted butter alternately, using a folding motion (be gentle!), so the batter loses as little volume as possible.
- Refrigerate the batter, covered, for 45 minutes or so, until it's thick., Scoop the batter into the lightly greased wells of a standard-size madeleine pan, using 1 slightly rounded tablespoon of batter for each cookie. (If you have only one pan, bake in sequence, keeping the remaining batter refrigerated)., Bake the madeleines in a preheated 375°F oven for 12 to 14 minutes, until they're light brown at the edges.
- Cool in the pan for several minutes, then remove from the pan and cool completely on a rack., Sift a light coating of confectioners' sugar over the madeleines just before serving.
CHOCOLATE MADELEINES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
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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