Chocolate Dipped Madeleines

Chocolate dipped brown butter French 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




  • 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)



  1. Place the butter in a small saucepan over medium heat and heat, stirring occasionally, until browned and fragrant
  2. Remove from the heat and transfer to a small bowl to cool
  3. Meanwhile, whisk the eggs, sugar and vanilla extract together in a large bowl
  4. Sift in the flour, baking powder and salt
  5. Whisk until smooth
  6. Add the cooled, but still warm, brown butter to the batter and whisk until smooth
  7. Cover with cling wrap and chill in the fridge overnight, or a minimum of 3 hours
  8. Grease the madeleine tray with butter and lightly dust with flour, and place in the freezer until ready to be filled
  9. Preheat the oven to 220C/430F
  10. Remove the batter from the fridge and fill a piping bag with the chilled batter
  11. Fill each cavity of the chilled madeleine tray 3/4 of the way with batter
  12. Bake the madeleines for 5 minutes, then reduce the oven temperature to 180C/355F and bake for a further 7 minutes
  13. Remove from the oven and unmould immediately


  1. Clean the madeleine thoroughly and dry completely
  2. Fill each cavity of the mould 1/2 way with melted chocolate and tap the mould on the countertop to release any airbubbles
  3. Press the madeleines into the chocolate and set aside at room temperature for 30 minutes to set
  4. Transfer the madeleines to the freezer for 15 minutes to help the unmould
  5. Remove them from the pan and enjoy!

Keywords: Madeleine, Cake, Shell, French, Butter

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