Moist & Shiny Chocolate Madeleines
Bake Lustrous Chocolate Glazed Madeleines at Home
Experience the delightful contrast of a slightly crisp exterior and a moist, tender interior with these chocolate madeleines, generously coated in a glossy chocolate glaze. For variations, refer to the Classic Madeleine recipe @6923404 and the Sweet Potato Cream Cheese Madeleine recipe @6921895.
Ingredients (Makes 10 Madeleines)
- 80g room temperature eggs (approx. 2 eggs)
- 60g granulated sugar
- 10g honey
- 45g cake flour
- 20g almond flour
- 25g cocoa powder
- 3g baking powder
- 70g melted unsalted butter (approx. 50-60°C / 122-140°F)
- 25g room temperature heavy cream
- 4g cacao nibs
- 80g dark chocolate for coating
Cooking Instructions
Step 1
In a bowl, combine the room temperature eggs, granulated sugar, and honey. Whisk gently until the sugar is mostly dissolved and the mixture is smooth. Avoid over-whipping at this stage.
Step 2
In a separate bowl, sift together the cake flour, almond flour, cocoa powder, and baking powder. Sifting helps to prevent lumps and creates a lighter batter.
Step 3
Add the sifted dry ingredients to the egg mixture and fold them in using a spatula until just combined. Gradually incorporate the melted butter (kept warm between 50-60°C) and room temperature heavy cream, mixing gently until the batter is smooth. Be careful not to overmix.
Step 4
Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour to rest. This chilling period allows the ingredients to meld, which is crucial for developing the characteristic texture and flavor of madeleines.
Step 5
Remove the chilled batter from the refrigerator. Using a spatula, gently loosen the batter by folding it from the bottom up. Ensure the batter is smooth and homogenous before proceeding.
Step 6
Butter your madeleine molds thoroughly. Then, using a piping bag, fill each mold with the batter, up to about 80-90% capacity. Filling them too full may cause the batter to overflow during baking.
Step 7
Sprinkle the cacao nibs evenly over the batter in the molds. The cacao nibs will add a delightful crunch and an intense chocolate flavor when you bite into the madeleines.
Step 8
Bake in a preheated oven at 180°C (350°F) for 10-12 minutes. Baking times may vary depending on your oven. The madeleines are ready when their edges are golden brown and the centers are slightly puffed.
Step 9
Once baked, carefully remove the madeleines from the oven. Let them cool slightly in the molds before gently unmolding them onto a wire rack to cool completely. Trying to remove them while too hot can cause them to break.
Step 10
Prepare the chocolate glaze by melting the dark chocolate in a heatproof bowl set over a bain-marie (double boiler) with simmering water. Stir continuously until smooth. Ensure the water does not touch the bottom of the bowl.
Step 11
Spoon a thin layer of melted chocolate into your coating molds (silicone molds work well). Gently press the cooled madeleine’s top surface into the chocolate in the mold, ensuring a nice coating.
Step 12
Place the chocolate-coated madeleines in the freezer for about 30 minutes. This will help the chocolate set firmly, making them easier to remove from the molds.
Step 13
Remove the madeleines from the freezer. Carefully unmold them by gently pulling them out of their molds by hand or by inverting the mold and tapping it lightly.
Step 14
Your delicious, moist, and shiny chocolate madeleines are ready to be enjoyed! Perfect with a cup of coffee or tea.
