CHOCOLATE MADELEINES
Pastry chef Gale Gand shares this recipe for chocolate madeleines from her cookbook "Chocolate and Vanilla."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Brush madeleine pans well with 4 tablespoons softened butter; refrigerate 5 minutes.
- In a small heavy-bottomed saucepan, melt remaining 1/2 cup butter over medium heat. Continue to cook until butter turns golden brown, being careful not to let the butter burn. Remove from heat and strain through a fine mesh sieve into a small bowl; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whip eggs with granulated and brown sugars until light and thickened, 3 to 5 minutes. Add flour, cocoa powder, baking powder, and salt, and stir on low speed until combined. Add vanilla and reserved browned butter; mix just until blended.
- Insert a 1/2-inch plain tip into a pastry bag and fill with batter. Pipe mounds of batter into prepared pans until each mold is full, mounding batter in the center of the molds but not filling to the edge. Alternatively, you can use a teaspoon to fill the molds with batter. Bake until madeleines are firm and a little mound is puffed up in the middle, 10 to 12 minutes. Madeleines are best eaten the same day they are baked.
10 HOMEMADE CHOCOLATE DESSERTS, INCLUDING CHOCOLATE MADELEINES
No list of the best chocolate desserts would be complete without classic French madeleines. They are a delectable treat made with dark chocolate. They taste like a combination of a rich cookie and a cake in one! The recipe is simple, but you do need a madeleine pan like this one to make them.
Provided by Karen Tedesco
Categories Desserts
Time 1h32m
Number Of Ingredients 8
Steps:
- Brush a madeleine baking pan with the melted butter.
- Put remaining butter and the chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water (be sure the water doesn't touch the bowl). Heat until chocolate and butter are almost melted, 3-5 minutes. Remove from heat and stir together until smooth.
- Sift powdered sugar, flour, cocoa and salt into a bowl using a mesh strainer.
- Beat egg whites in a large bowl with an electric mixer or by hand until very frothy, about 2 minutes. Stir in flour mixture until combined. Add chocolate mixture and mix with a spatula until well blended.
- Portion batter into the pan, filllig each cup with about 1 heaping tablespoon of batter. Chill in the refrigerator one hour. If your pan makes only 12 at a time, chill remaining batter in a bowl and bake in batches.
- Preheat oven to 375 degrees.
- Bake about 12 minutes, or until madeleines are springy to touch. Cool in pan 1 minute, then unmold madeleines onto a rack. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 96 kcal, Carbohydrate 15 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 74 mg, Fiber 1 g, Sugar 10 g
CHOCOLATE MADELEINES
Madeleines are good any time, any where. The chocolate version is guaranteed to please! I love to dip mine in coffee or tea. This recipe came from Epicurious.
Provided by Grace Lynn
Categories Dessert
Time 35m
Yield 36 madeleines
Number Of Ingredients 7
Steps:
- Sift together the flour, cocoa and salt.
- 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 the melted butter.
- Butter the madeleine pans with a pastry brush, then spoon in the batter, filling each about 3/4 full.
- Refrigerate the filled madeleine pans and the remaining batter for one hour.
- Heat oven to 425 degrees.
- 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.
Nutrition Facts : Calories 75.6, Fat 4.6, SaturatedFat 2.7, Cholesterol 30.8, Sodium 13.1, Carbohydrate 8.3, Fiber 0.5, Sugar 5.6, Protein 1.2
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.
CHOCOLATE-HAZELNUT MADELEINES
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 8 madeleines
Number Of Ingredients 4
Steps:
- Melt the chocolate chips in a medium bowl set over a double-boiler, stirring with a rubber spatula, until almost entirely melted, about 3 minutes.
- Remove the bowl from the heat and continue to stir until the chocolate is completely melted, another 30 seconds. Stir in the hazelnut spread. Let cool slightly.
- Preheat the broiler to high.
- If the madeleines have a side with a bump, trim the bump to create a flat surface. Cut each madeleine in half horizontally and place cut-side up on a baking sheet. Broil until toasted and brown, 3 minutes. Let cool completely.
- Spread a heaping teaspoon of the chocolate mixture evenly over the bottom half of a madeleine; sprinkle with hazelnuts. Place the top half on the hazelnuts and press gently. Dip the assembled madeleine halfway in the chocolate mixture, then place on a tray. Continue with the rest of the madeleines. Refrigerate until completely cool and the chocolate has hardened slightly, 30 minutes.
- Serve alongside Bourbon Milk (see below) if desired.
CHOCOLATE MADELEINES RECIPE
Steps:
- Add the eggs and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until smooth, pale yellow, and creamy, about 8-10 minutes. Stir in the vanilla.
- In a separate bowl, combine the flour, cocoa powder, and baking powder. Gently fold into the egg mixture.
- Fold in the melted butter.
- Transfer the batter to the refrigerator for about 1 hour (I don't usually cover mine but use plastic wrap or a kitchen towel if you prefer to cover it).
- Towards the end of the chilling step, preheat the oven to 350°F and grease a madeleine pan with melted butter or nonstick cooking spray.
- Scoop the batter into the molds until they are ¾ full. Gently press the batter into the molds (wetting your hand helps prevent the batter from sticking).
- Bake until the madeleines are light brown, about 13 minutes.
- Transfer the madeleines to a wire rack to cool.
- If desired, garnish with a light dusting of powdered sugar or dip in melted chocolate.
Nutrition Facts : ServingSize 1 cookie, Calories 86 kcal, Carbohydrate 9 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 29 mg, Sodium 18 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g
CHOCOLATE MADELEINES
Madeleine is a shell-shaped confection that is a lovely marriage of small cake and cookie, For true madeleines, you need madeleine molds, which are sold at nearly all cookware stores. However, any mold that holds a quarter cup of batter will work, although the results won't be immediately recognizable as madeleines. But, just as a rose by any other name smells as sweet, so does a madeleine in any other shape taste as sweet.
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 10 madeleines
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Spray 10 madeleine molds with vegetable oil spray.
- Sift together the flour, cocoa, baking soda, and salt, the sift again into a large bowl. In a small bowl, combine the fudge sauce, orange juice concentrate, coffee and liqueur. Mix well and set aside.
- In the bowl of an electric mixer, combine the egg, egg white, sugar, vanilla, and chocolate extracts and beat on high speed until the mixture doubles in volume. Reduce the speed to low and gradually add the Fudge Sweet mixture, beating just until incorporated. With the mixer at low speed, gradually add the dry ingredients. Stop the mixer and scrape the sides of the bowl often during the process. Do not overmix,.
- Spoon the batter into the madeleine molds, filling each one-third full. Set the molds on a baking sheet and bake for 15-20 minutes, until firm. Invert onto a wire rack and cool.
Nutrition Facts : Calories 119.6, Fat 1.8, SaturatedFat 0.8, Cholesterol 21.4, Sodium 4763.5, Carbohydrate 23.1, Fiber 1.3, Sugar 11.9, Protein 2.9
CHOCOLATE MADELEINES
Provided by Molly O'Neill
Categories weekday, dessert
Time 35m
Yield Thirty madeleines
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Put the two chocolates and the milk in a double boiler and cook over low heat until the chocolate is melted, about 5 minutes. Remove from the heat and set aside to cool slightly. Blend the dry ingredients together and set aside. Combine the chilled espresso and Madeira in a separate bowl.
- Cream the butter and sugar together in a mixer. Add the eggs, one at a time. Add the melted chocolate. Alternately add the flour and espresso mixtures. Mix until all the ingredients are incorporated.
- Coat a madeleine pan with the vegetable oil. Fill each scallop three-quarters full and bake for 10 to 15 minutes. Leave the madeleines in the pan until completely cooled, then transfer to airtight containers for storing.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 5 grams, TransFat 0 grams
More about "chocolate madeleines recipes"
CHOCOLATE MADELEINE RECIPE DIPPED IN DARK CHOCOLATE
From kickassbaker.com
CHOCOLATE MADELEINES | EASY COOKIE RECIPES
From easycookierecipes.com
CHOCOLATE MADELEINES (MADELEINES AU CHOCOLAT) - MON …
From monpetitfour.com
EASY CHOCOLATE DIPPED MADELEINES RECIPE - YUMMIEST …
From yummiestfood.com
CHOCOLATE MADELEINE RECIPE | DELICIOUS EVERYDAY
From deliciouseveryday.com
CHOCOLATE-DIPPED CHOCOLATE MADELEINES - BROMA BAKERY
From bromabakery.com
CHOCOLATE MADELEINES RECIPE WITH CHOCOLATE SAUCE | WHITE ON RICE
From whiteonricecouple.com
CHOCOLATE MADELEINES - STYLE SWEET
From stylesweet.com
CHOCOLATE MADELEINES WITH STEP-BY-STEP PHOTOS | EAT, LITTLE BIRD
From eatlittlebird.com
MADELEINES RECIPE
From seriouseats.com
CHRISTMAS CHOCOLATE ORANGE MADELEINES – HEALTHY BLOG
From foodtolive.com
CHOCOLATE MADELEINE DOUGHNUT RECIPE | EASY AND SIMPLE DONUTS
From youtube.com
CHOCOLATE MADELEINES – MILDLY MEANDERING
From mildlymeandering.com
DOUBLE CHOCOLATE MADELEINES - BAKER BY NATURE
From bakerbynature.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #occasion #desserts #easy #kid-friendly #cookies-and-brownies #dietary #gifts
You'll also love