Chocolate Madeleines are the chocolate version of madeleins. Madeleines are always our favorites whenever we visit Costco. I told you about my daughter’s school started, in the vegan cowpeas curry…. right? That was a good reason for me to go back to my baking mode. I’m excited to inform my readers that I’m starting a new series – Kids snacks. Here, kids favorite bakes are featured. Madeleine tempted me to be the first one in the series. Custard powder butter cookies, soft and thin chocolate chip cookies and homemade lady fingers are some of the favorites of our kid.
Do you know that feel when you take a cookie and your tooth travel between the crunchy outer to the soft and cake-ie inner of the madeleine. If you have not experienced it yet with homemade madeleines, please try it. The madeleine pan has a shell shaped lines. So one of its sides will have those lines and on the other side, you will see a lump. If you do not have a madeleine pan, try cup cake pan though you won’t get that shape.
These madeleines are not too sweet and are made with semi- sweet chocolates. By Gods grace, it came out well in my first try. This is Christophe Felder’s recipe to make chocolate madeleines.
Batter in making…
- 2 large eggs
- 1 stick plus 1 tablespoon (140 g/ 5 oz) of butter
- 40 g/ 1 ½ oz of semi sweet chocolates (must contain 60 to 70 % cocoa)(I prefer ghirardelli)
- 1 teaspoon of vanilla extract
- 2 tablespoons of honey
- 1 cup plus 1 tablespoon of all purpose flour
- 1 teaspoon of baking powder
- 3 tablespoons of unsweetened cocoa powder
- 1 tablespoon of melted butter (for coating Madeline pan)
- In a saucepan, melt butter until it browns. Strain it through a fine sieve.
- With a large knife, chop the chocolate into small pieces.
- Break eggs into a medium bowl. Add vanilla extract. Whisk in the sugar until it dissolves.
- Sift the dry ingredients – flour, baking powder and cocoa powder into a medium bowl.
- Add dry ingredients to the egg mixture and whisk until smooth.
- Pour in the lukewarm melted butter. Stir in chocolate chips until evenly distributed.
- Cover it with a plastic wrap and let it sit at room temperature for 2 hours.
- Preheat the oven to 425 0F/ 210 0C.
- With a pastry brush, generously coat butter in the Madeline pan.
- Bake for 12 minutes, until a small bump has formed and a tooth pick inserted comes out clean.
- Remove the madeleines from pans. Let it cool.
Our kid loved it and when she came back home she asked me….. “I want the same snack tomorrow also…..”. Unfortunately, a few crumbs were left….means, adults also love it. I made another batch again for my little one.