Description
Deliciously rich and tender Chocolate Madeleines with a smooth dark chocolate shell. These classic French buttercakes take a rich cocoa batter, chilled to develop flavor and texture, baked to a perfect rise and finish, then coated in a glossy chocolate shell for an elegant presentation and irresistible taste. Perfect for afternoon tea or dessert.
Ingredients
Batter Ingredients
- 50 gr Unsalted Butter
- 65 gr Plain / All-Purpose Flour
- 15 gr Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1 pinch Fine Table Salt
- 1 large Egg (at room temperature)
- 50 gr Caster Sugar
- 40 ml Full Cream / Whole Milk
Chocolate Shell
- 75 gr Dark Cooking Chocolate (for the shell)
Instructions
- Melt Butter: Melt the unsalted butter in a microwave-safe bowl or on the stove in a saucepan. Set aside to let it cool down completely while you prepare the dry ingredients.
- Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine table salt. Gently mix to combine evenly.
- Whisk Egg and Sugar: In a separate large bowl, whisk the room temperature egg and caster sugar vigorously for 3 to 4 minutes until the mixture doubles in size, becomes paler, and thickens. This step is essential for a light texture. Then add the full cream milk and mix gently.
- Combine Ingredients: Add the sifted dry ingredients to the egg mixture and whisk until just combined to avoid overmixing. Pour in the cooled melted butter and whisk gently until a thick but smooth batter forms.
- Chill Batter: Cover the batter with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Refrigerate for at least 3 hours, preferably overnight, to allow the flavors to develop and the batter to firm up.
- Prepare Oven and Pan: Preheat the oven to 200°C (390°F). Generously butter a metal madeleine pan to prevent sticking.
- Pipe Batter into Mold: Transfer the chilled batter into a piping bag, cut the tip to create a 1cm opening, and pipe the batter into each madeleine mold cavity about halfway full. Be careful not to overfill as the batter rises significantly.
- Bake Madeleines: Bake in the preheated oven for 3 minutes at 200°C, then reduce the temperature to 180°C (350°F) and bake for an additional 4 to 5 minutes until the madeleines are risen and set.
- Cool Madeleines: Remove the pan from the oven and place it on a wire rack. Allow to cool for 10 to 15 minutes before carefully lifting the madeleines out of the molds. Let them cool completely before coating.
- Melt Chocolate Shell: Finely chop the dark cooking chocolate if using a bar. Melt the chocolate smoothly and fluidly in a microwave in 30-second increments or over a double boiler.
- Coat Mold with Chocolate: Using a teaspoon, pour about 1 teaspoon of melted chocolate into each madeleine pan cavity, spreading it almost to the top of the mold walls with the back of the spoon.
- Press Madeleines into Chocolate: Gently press each cooled madeleine over the chocolate layer inside the mold and wiggle slightly so the chocolate coats the entire base and rises on the sides for a full shell.
- Set Chocolate Shell: Place the madeleine pan in the fridge for 30 minutes, then transfer to the freezer for 15 minutes until the chocolate shells are fully set and hardened.
- Remove and Serve: Once set, pop the chocolate-coated madeleines out of the mold carefully. Serve at room temperature for the best texture and taste.
Notes
- Whisking the eggs and sugar until pale and doubled is crucial for a light, airy texture in the madeleines.
- Covering the batter with plastic wrap directly on the surface prevents a skin from forming during refrigeration.
- Using a piping bag helps control the batter quantity precisely to avoid overfilling the madeleine molds.
- Melting chocolate slowly in short bursts or over a double boiler prevents burning and keeps the chocolate smooth.
- Chilling the chocolate shell thoroughly ensures an easy release and a beautifully glossy finish on the madeleines.
