Chocolate Dipped Madeleines
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Perfectly shaped fragrant and buttery madeleines coated in a layer of dark chocolate, these French cakes are perfect with a cup of coffee or tea
- Author: Catherine Zhang
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 16 Madeleines 1x
- Category: cake
- Method: Easy
- Cuisine: French
Madeleines
- 2 Large eggs
- 125g White sugar (1/2 cup 2 tbsp)
- 1 tsp Vanilla extract
- Pinch of salt
- 120g All-purpose flour (1 cup)
- 1 3/4 tsp Baking powder
- 135g Unsalted butter
Chocolate Coating
- 200g Melted dark chocolate, compound (or tempered couverture)
Madeleines
- Place the butter in a small saucepan over medium heat and heat, stirring occasionally, until browned and fragrant
- Remove from the heat and transfer to a small bowl to cool
- Meanwhile, whisk the eggs, sugar and vanilla extract together in a large bowl
- Sift in the flour, baking powder and salt
- Whisk until smooth
- Add the cooled, but still warm, brown butter to the batter and whisk until smooth
- Cover with cling wrap and chill in the fridge overnight, or a minimum of 3 hours
- Grease the madeleine tray with butter and lightly dust with flour, and place in the freezer until ready to be filled
- Preheat the oven to 220C/430F
- Remove the batter from the fridge and fill a piping bag with the chilled batter
- Fill each cavity of the chilled madeleine tray 3/4 of the way with batter
- Bake the madeleines for 5 minutes, then reduce the oven temperature to 180C/355F and bake for a further 7 minutes
- Remove from the oven and unmould immediately
Assembly
- Clean the madeleine thoroughly and dry completely
- Fill each cavity of the mould 1/2 way with melted chocolate and tap the mould on the countertop to release any airbubbles
- Press the madeleines into the chocolate and set aside at room temperature for 30 minutes to set
- Transfer the madeleines to the freezer for 15 minutes to help the unmould
- Remove them from the pan and enjoy!