How to make Chocolate Madeleines with distinctive bumps
Ingredients (make about 29 madeleines)
½ cup (113 g) unsalted butter, melted (plus 1 tbsp for preparing the pan)
1/3 cup (56 g) dark couverture chocolate or dark chocolate chips
3 eggs, room temperature
3/4 cup (150 g) sugar
1 tablespoon honey
1 teaspoon vanilla extract
1 cup (144 g) flour (plus 2 tablespoons for dusting the pan)
3 tablespoons (about 21 g) unsweetened cocoa powder
1.5 teaspoons (7.5 g) baking powder
Grated zest of one orange
1. Place the chocolate and butter in a heatproof bowl over a saucepan of barely simmering water. Stir until melted and remove the bowl from saucepan to cool down. (or alternately, melt the chocolate and butter in microwave by heating at 15-30 seconds intervals, whisking until smooth)
2. In another bowl, whisk together eggs, sugar, honey, vanilla extract together.
3. Sift in the flour, cocoa powder, baking powder and whisk until combined.
4. Grate in one orange zest and mix well.
5. Add the chocolate butter mixture slowly into the flour and egg mixture.
6. Seal the bowl and chill for at least 1 hour. This gives the flour enough time to absorb moisture and for the batter to thicken so that madeleines will have their distinctive bumps.
7. Brush the madeleine pan thoroughly with softened butter and dust with flour. Shake out excess flour from the pan. Put the pan in the fridge to harden the coating, about 10 minutes.
8. Preheat oven to 400°F (205°C).
9. Transfer the batter into the madeleine pan, filling two third full, about 1 tablespoon.
10. Bake the madeleines at 400°F (205°C) for 3 minutes and then 375°F (190°C) for 7 minutes. Total time is 10 minutes. If you have dark color pan, reduce the baking time by 1 minute. Darker pans usually heat up faster than white/ light color baking pan.
11. Unmold as soon as they are out of the oven. Just pour it out. If it gets stuck in the pan, use a toothpick to gently lift it out. Transfer the madeleines to wire rack to cool.
NOTES:
To have distinctive bumps on Madeleines:
1. The batter needs to be chilled before being transferred to the pan. This gives the flour enough time to absorb moisture and the batter to thicken.
2. During baking, the oven needs to be at higher temperature (400°F/ 205°C) in the beginning for 3 minutes before lowering it to 375°F/ 190°C for 7 minutes.
If you just need regular Madeleines with no bumps, refrigeration is not needed, just bake the madeleines at 375°F for 10-12 minutes.
In my experience, darker madeleines baking pan transfers heat faster. If you use darker pans, reduce the baking time by 1 minute so your madeleines will not get burnt.
Please share your creations with me!
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The Most Moist Madeleines Ever! (With 4 variations)
These moist and oh so soft Madeleines are BETTER. THAN. STARBUCKS.
Who would want to spend $3+ at Starbucks for 3 measly madeleines when you could make a batch of 24 using ingredients you already have right at home?!
Give these a try and we guarantee you’ll make them over and over again!
Recipe and Instructions:
3 Eggs (room temperature)
1/4 teaspoon Salt
1 Cup Granulated Sugar
1.5 teaspoons Vanilla Extract
1 Cup AP Flour
1 Stick Unsalted Butter, melted and cooled
1 teaspoon Lemon Zest
1) Preheat oven to 375° F. Butter and flour the madeleine pans.
2) Beat the eggs, salt, and sugar together until thick, approximately 8 minutes. Then add the vanilla extract.
3) Fold in the flour gently with a whisk. Next, Fold in the butter using a spoon or spatula.
4) Carefully scoop the mixture into the madeleine pans, about 3/4 full.
5) Bake until golden, about 8-10 minutes. Remove from pans, and cool on racks.
6) Enjoy as is, dust with powdered sugar, or decorate with toppings.
Chocolate Strawberry Madeleines:
1/2 Cup Melted Chocolate
1/2 Cup Chopped Strawberries
1) Dip Madeleines in melted chocolate diagonally
2) Top with a strip of the chopped strawberries
3) Chill until set, then enjoy!
Coffee Almond Madeleines:
1 Cup Powdered Sugar
4 teaspoons Water or Milk
2 teaspoons Instant Coffee or Espresso
1/4 Cup Chopped Almonds
1) Combine powdered sugar, milk or water, and instant coffee in medium bowl. Adjust thicknesses level by adding more water or more sugar until desired consistency is achieved.
2) Dip Madeleines in coffee glaze diagonally.
3) Sprinkle with chopped almonds
4) Chill until set, then enjoy!
Orange Pistachio Madeleines:
1 Cup Powdered Sugar
2-4 teaspoons Water or Milk
3 Tablespoons Orange Zest
3 Tablespoons Chopped Pistachios
1) Combine powdered sugar and water or milk until desired consistency is achieved. The frosting should be as thick as toothpaste.
2) Drizzle Madeleines with frosting, then sprinkle with orange zest and chopped pistachios
3) Dig in and Enjoy!!
Madeleines Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Madeleines. Madeleines are a French tea cake (thought of as a cookie) that are instantly recognizable with their scalloped shell shape that is ribbed on one side, and smooth, with a hump, on the other. Direct from the oven these buttery sponge cakes have wonderfully crisp edges and such a moist and tender crumb that they are best eaten right away. A dusting of powdered sugar is all that they really need, although you can brush the still warm Madeleines with a tangy lemon glaze
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CHOCOLATE Madeleine Recipe | BAKEN
Today we have a chocolate Madeleine recipe! It has been a busy few weeks for me, so much so that I’ve barely had any time to bake! In situations like these, simple and quick recipes are usually what I turn to. There are nothing particularly special or complex about this recipe, it is just a well balanced and delicious recipe which also happens to be quite pleasing on the eye!
This recipe is enough to make 6- 8 madeleines
Ingredients in metric
- 45g butter
- 1 large egg
- 50g light brown sugar
- 40g plain flour
- 10g ground almond
- 15g cocoa powder
- 2g baking powder
-5g icing / powdered sugar (for dusting)
Ingredients in cups
- 1/2 sticks of butter
- 1 large egg
- 01/3 cups of light brown sugar
- 1/3 cups plain flour
- 1 1/2 tablespoon of ground almond
- 1 table spoon of cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon icing / powdered sugar (for dusting)
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Fluffy and Soft Chocolate Chip Madeleine Recipe/Mini Cake
Fluffy and Soft Chocolate Chip Madeleine Recipe/Mini Cake
Let's make fluffy and soft chocolate chip madeleines
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#Madeleine#Baking#Dessert#Cake
Ingredients (5 pieces)
Muffin cups can be used (fill only 60% when using muffin cups)
2 eggs
vanilla extract
100g sugar, 2g salt
cake flour 90g , baking powder 3g
90g melted butter
chocolate chips
Salt for pretzels (can be substituted with regular salt or omitted)
tip
All ingredients room temperature
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Chocolate Madeleine with Chocolate Shell ????
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Double chocolate Madeleines!
Chocolate Madeleine with a dark chocolate shell perfect for chocolate lovers
Also tempering chocolate is hard and a pain in the butts
???? I N S T A G R A M:
@pearlthefoodie
@pearllok
???? E M A I L:
pearl.lok55@gmail.com
(business enquiries only)
???? R E C I P E:
Ingredients:
- 2 eggs
- 90g sugar
- 30g agave syrup
- 100g all purpose flour
- 3g baking powder
- 10g cocoa powder (roasted soy bean powder)
- 100g melted unsalted butter
- 124 g dark chocolate (enough to make 11 shells)
Method:
1. To make madeleines, whisk eggs and sugar together until frothy in a medium size bowl
2. Add the agave syrup and whisk until thick, frothy, and pale in colour
3. Sift in all purpose flour, baking powder, and cocoa powder. Whisk gently until smooth
4. Add in the melted butter gradually and combine until smooth, you'll be able to make ribbons
5. seal with a lid and let it sit in the fridge for at least 1.5 hours
6. preheat the oven to 428F and grease the madeleine pan
7. fill up the wells of the madeleine pan leaving a tiny bit of space for rising
10. Bang the pan to release large bubbles. Bake at 428F for 3 minutes then reduce heat to 395F and bake for another 7 minutes. Chill on cooling rack
11. Temper the dark chocolate, fill up the wells with some chocolate then gently press and nudge the madeleines in. Cool in the fridge for an hour and pop them off the pan
*makes around 16 madeleines (without chocolate shell)
???? O N M E:
- black see through top: Couturist (sold out)
- earrings: Korea
???? P R O D U C T S I N F O:
- USA Pan 16 well Madeleine Pan
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#madeleines #chocolatemadeleines #temperchocolate