‘At last!’ I hear you chocolate lovers cry…
Apologies that it has taken me until my tenth post to feature chocolate. It really is unintentional. Indeed I do love chocolate, particularly the dark, intense, not overly sweet variety.
So why Madeleines? Why not some rich, triple layer, fudgy chocolate cake with ganache?
Firstly, as I am a fan of all things ‘kitchenalia’, modern and vintage, I recently purchased a ‘vintage’ madeleine tray online and I have been desperate to try it out.
Secondly, we can look forward to a rich, chocolate feast cake in the cooler months when we are not so concerned about our waistlines for our summer escapes and we all need a massive chocolate fix! So, ‘all good things…’ as they say.
Back to the Madeleines.
This is the first time I have made these and it most definitely won’t be my last. Madeleines are one of the most recognisable French pastries because of their familiar scallop shape; they are moulded one side and rise up to a bulbous round shape on the other. They are light, have a great texture and the scope for variation is enormous.
Although this is my first attempt, I made two batches trying out two methods. The first method involved making the batter and baking straightaway. The second, involves refrigerating the batter for 3 hours before baking. This allows for the Madeleines to rise a bit and form a more bulbous shape. I would propose chilling the batter if you have the time, but really don’t worry, they will still taste great. I have drizzled mine in chocolate, just to intensify the chocolate flavour but this is purely optional (and baking purists would probably be horrified!).
Anyway, theses little gems are perfect with a cup of tea, coffee or hot chocolate.
If you are a keen baker and are considering investing in a Madeleine pan, I would say go for it. You will definitely get plenty of use out of it. I have many variations that I want to bake. Watch this space…
- 60g salted butter, plus extra for greasing the pan
- 50g dark chocolate, good quality, 70% minimum cocoa
- 45g plain flour
- 1tsp baking powder
- 2 tbsp. cocoa powder
- 2 eggs
- 70g golden caster sugar
- 30g dark chocolate (optional), melted for drizzling
- Madeleine tin
- Melt the butter in a saucepan until it starts to bubble. Take off the heat and break in the chocolate and stir until it melts. Allow to cool.
- Sieve into a bowl the flour, baking powder and cocoa powder and mix until combined.
- In a freestanding mixer, mix the eggs and sugar until light and fluffy. Add the melted butter and chocolate mixture and whisk until combined.
- Gently fold in the flour mixture until combined. Tear off some food wrap and place over the top of the batter in the bowl. Leave to chill in the refrigerator for a minimum of three hours.
- Preheat the oven to 170 degrees C. Brush the pan holes with a little melted butter, ensuring you grease the scallop shapes thoroughly.
- Spoon the batter into the scallop holes, about two thirds full and flatten slightly with the back of a spoon.
- Bake for 10 minutes, checking after 8 minutes. Remove from the oven. Allow the Madeleines to cool briefly in the pan to ensure they are set before removing and the place on a wire rack to cool.
- (Optional) Melt 30g of chocolate over a double boiler and drizzle over the Madeleines.
Source: Recipe slightly adapted from Willie Harcourt-Cooze’s ‘Willie’s Chocolate Bible’. Method research from Dorie Greenspan’s ‘Baking From My Home to Yours’.