Skip to main content

French Food Friday Chocolate Madeleines


recipe and photo from here
Continuing with the chocolate theme, I think that some chcolate madeleines are on the cards this weekend.  This is one of the best recipes that I have come across but  you need to chill this recipe overnight but they are well worth the wait as the result is a plump and moist petit cake.

Chocolate Madeleines




Author:


Ingredients
  • ½ cup plus 1 tablespoon (70 grams) all-purpose flour
  • 3½ tablespoons Dutch-processed cocoa powder
  • ½ teaspoon double-acting baking powder
  • ⅓ cup plus two tablespoons (90 grams) sugar
  • Pinch of salt
  • Grated zest of ¼ lemon (optional)
  • 2 large eggs, room temperature
  • 6½ tablespoons (3¼ ounces; 100 grams) unsalted butter, room temperature

Instructions

  1. Sift together the flour, cocoa and baking powder and set aside. If using the lemon zest, combine the sugar, salt and lemon zest in another bowl and rub the ingredients together with your fingertips until the sugar is moist, grainy and aromatic.
  2. Using a whisk, beat the eggs with the lemon-sugar mixture until blended. Squish the butter through your fingers and add to the bowl. You will be left with little clumps of butter in the mixture--this is okay. Beat in the butter with the whisk until it is evenly distributed. Whisk in the sifted flour mixture just until the flour is incorporated and mixture is smooth. Press a piece of plastic wrap against the surface of the batter and chill overnight. If you can't wait overnight, chill the batter for at least an hour before baking.
  3. When you are ready to bake the cookies, preheat your oven to 425 degrees F. Butter a 12-mold madeleine pan then dust it with flour (even if you are using a nonstick pan) and tap out the excess.
  4. Divide the batter evenly among the madeleine molds--you don't have to worry about spreading the batter on the molds, the heat will do that for you. Place the pan in the oven and use a wooden spoon to keep the oven door slightly ajar. Immediately turn down the oven temperature to 350 degrees F and bake the cookies for 13 - 15 minutes, or until the cookies are domed and spring back when pressed lightly. Unmold the cookies and transfer them to a rack to cool to room temperature.

bon appetit à tous, Leeann 

p.s. For those of you looking for a madeleine tin, I have a couple available on my shop, you can find them here.

Comments

  1. Ideal timing! I have just bought the baking tray ideal for madeleines and was about to search for a recipe. Thank you from @jadorelyon!

    ReplyDelete
  2. Sounds perfect for the weekend. Did you manage to get some jaffas ?

    ReplyDelete
    Replies
    1. Not yet Kerrie, I may just have to take you up on your very kind offer. We could do a swap some jaffas for some of my homemade jaffa friands :-)

      Leeann x

      Delete

Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.


By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.


Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning



Ingredients:


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream

Method:

1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....


About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…