Rich Chocolate Madeleines
Rich Chocolate Madeleines
deceptively simple, yet incredibly delicious chocolate madeleines
This recipe is inspired by the renowned Japanese chocolatier, Koji Tsuchiya. By using only egg yolks instead of whole eggs, you’ll achieve a wonderfully dense and rich texture. The combination of cocoa powder and real chocolate ensures a profound chocolate flavor that bursts in your mouth, leaving a deep, satisfying aroma. Perfect for elevating any occasion.
Ingredients- 180g cake flour, sifted
- 30g cocoa powder, sifted
- 5g baking powder, sifted
- 200g granulated sugar
- 260g egg yolks (about 6-7 large yolks, at room temperature)
- 180g unsalted butter
- 35g melted dark chocolate (70% cacao)
Optional- Cacao nibs for garnish, as needed
- Softened butter or non-stick spray for greasing molds
- Cacao nibs for garnish, as needed
- Softened butter or non-stick spray for greasing molds
Cooking Instructions
Step 1
Combine Dry Ingredients: In a large bowl, sift together the cake flour, cocoa powder, and baking powder. Add the granulated sugar and whisk briefly to combine. Sifting ensures a smooth batter and prevents lumps, while whisking helps distribute the sugar evenly.
Step 2
Incorporate Egg Yolks: Add the room temperature egg yolks to the dry ingredients. Gently mix with a whisk until just combined. Avoid overmixing; you want the yolks to be incorporated smoothly into the mixture.
Step 3
Melt the Butter: Melt the 180g of unsalted butter gently using a double boiler or in the microwave. Ensure it doesn’t get too hot, aiming for a warm, liquid state (around 104-122°F or 40-50°C).
Step 4
Combine Butter and Chocolate: Gradually pour the melted butter into the egg yolk mixture while whisking continuously until fully emulsified. Then, add the melted dark chocolate and mix quickly with the whisk until the batter is smooth and uniform in color.
Step 5
Rest the Batter: The batter will likely feel quite thick compared to standard madeleine batter made with whole eggs. Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes. This resting period allows the ingredients to meld and develop, contributing to a better texture.
Step 6
Warm and Prepare Piping Bag: After resting, gently warm the batter by placing the bowl over a bain-marie (a bowl set over simmering water). Stir occasionally until the batter reaches a temperature of about 104-110°F (40-43°C). Be careful not to overheat it. Once warmed, transfer the batter into a piping bag fitted with a round tip, or a Ziploc bag with a corner snipped off.
Step 7
Fill Molds and Bake: Generously grease your madeleine molds with softened butter or non-stick spray. Pipe the batter into each mold, filling them about 70% full. Gently tap the filled molds on the counter 2-3 times to release any trapped air bubbles, which helps achieve the signature hump. If using, sprinkle cacao nibs lightly over the top of the batter. Bake in a preheated oven at 350°F (180°C) for about 10 minutes. Immediately remove the madeleines from the molds and let them cool completely on a wire rack. Enjoy your perfectly baked, rich chocolate madeleines!
