BLOOD ORANGE & DARK CHOCOLATE MADELEINES
Best enjoyed fresh from the oven, these delicate madeleines dipped in dark chocolate and dusted with blood orange powder make a delectable dessert
Provided by Edd Kimber
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Yield Makes 15 - 20
Number Of Ingredients 8
Steps:
- Put the butter in a small saucepan over a medium heat until it foams and turns a nutty brown colour - watch the pan carefully, as butter can burn quickly. Pour into a bowl and set aside to cool.
- Beat the eggs, sugar and zest in a large bowl with an electric hand whisk for about 5 mins until thick and pale. Add the juice and mix to combine. Mix the flour and baking powder together, then sift over the batter mixture, a third at a time, and fold in.
- Add a large spoonful of the batter to the butter, mixing together until smooth and combined. Pour this into the batter and gently fold together until fully combined. Press a sheet of cling film onto the surface of the mixture and chill overnight.
- About 30 mins before you want to bake the madeleines, grease a 12-hole madeleine tin with a little extra butter and dust with a little flour. Heat oven to 200C/180C fan/gas 6 and put the tin in the freezer to chill for 30 mins. Remove the batter from the fridge and add about 1 heaped tbsp to each madeleine hole - be careful not to overfill as they will bake over the edge and won't form the characteristic hump. Depending on the size of your tin, you will have some batter left - either bake in batches or put the rest back in the fridge and bake within three days.
- Bake in the oven for 10-12 mins or until golden brown around the edges. Immediately turn out the madeleines onto a wire rack and leave to cool fully. Put the chocolate in a microwaveable bowl and heat in the microwave on High in 30 sec bursts until about three-quarters of the chocolate has melted. Remove from the microwave and stir vigorously until the remaining chocolate has melted (this is a simple method of tempering and just ensures the chocolate will set properly at room temperature). Dip each madeleine halfway into the melted chocolate, allowing the excess to drip off, then place on a sheet of baking parchment. As the chocolate starts to set, but while still a little tacky, sprinkle with some of the Blood orange dust (below), if using, and allow to cool.
Nutrition Facts : Calories 122 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
DARK CHOCOLATE MADELEINES
Make and share this Dark Chocolate Madeleines recipe from Food.com.
Provided by mersaydees
Categories Dessert
Time 1h30m
Yield 12 cookies
Number Of Ingredients 9
Steps:
- Position rack at center of oven and preheat to 375 degrees F.
- Generously butter the twelve indentations of a madeleine mold pan (where each shell is 3-by-2-inches). Lightly dust the indentations with flour and remove the excess.
- In the top of a double boiler set over hot, not simmering, water, melt the chocolate, stirring frequently until smooth. Remove the top of the double boiler containing the chocolate and set aside to cool for 5 to 10 minutes.
- In a small bowl, stir together the flour, baking powder, and salt.
- In a medium bowl, using a hand-held electric mixer set at med-high, beat the butter and the sugar together for 30-60 seconds, until creamy.
- Add the egg yolk and continue mixing for 20-30 seconds, until light.
- Beat in the melted chocolate.
- Reduce the speed to low and mix in the milk and vanilla.
- Add the flour mixture and mix just until smooth.
- In a medium bowl, using a hand-held electric mixer set at low speed, beat the egg white until frothy. Gradually increase the speed to medium-high and continue beating the egg white, until stiff, shiny peaks form when the beaters are lifted. Fold the egg white into the chocolate mixture, until evenly mixed.
- Divide the batter between the buttered molds. Smooth the tops so that the batter is level with the top of each mold.
- Bake the madeleines for 12 to 15 minutes, until they spring back when gently pressed with a finger. Do not overbake, otherwise the madeleines will lose their moist, almost fudgy texture.
- Cool the madeleines in the pan on a wire rack for 10 minutes.
- Unmold the madeleines by inverting the pan onto a work surface and gently tapping.
- Serve them warm, or cool completely and store in an airtight container.
Nutrition Facts : Calories 80.2, Fat 5.3, SaturatedFat 3.2, Cholesterol 30.5, Sodium 40.5, Carbohydrate 7, Fiber 0.1, Sugar 4.3, Protein 1
CHOCOLATE MADELEINES
Provided by Susan Herrmann Loomis
Categories Cookies Chocolate Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 36 madeleines
Number Of Ingredients 7
Steps:
- 1. Sift together the flour, cocoa and the salt.
- 2. Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon-colored. Fold in the flour, then melted butter.
- 3. Butter the madeleine pans, then spoon in the batter, filling each about three fourths full. Refrigerate the filled madeleine pans and the remaining batter for one hour.
- 4. Heat the oven to 425°F (220°C).
- 5. Bake the madeleines just until they are firm and puffed, about 7 minutes. Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used. The madeleines are best when eaten slightly warm or at room temperature the same day they are made.
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CHOCOLATE MADELEINE RECIPE DIPPED IN DARK CHOCOLATE
From kickassbaker.com
4.8/5 (6)Total Time 40 minsCategory All Recipes, DessertCalories 216 per serving
- Prepare: Preheat oven to 375ºF (190ºC). If using a madeleine pan that is not non-stick, brush the pan with melted butter or spray liberally with cooking spray then coat the pan cavities with sifted cocoa powder. Turn the pan over and tap out the excess cocoa powder. Repeat this a second time to ensure the madeleines do not stick. If using a nonstick pan, you can skip this step. Set pan aside
- Combine Dry Ingredients: Lay out a large piece of parchment paper on your counter. Using a sifter or fine-mesh strainer, sift together the flour, cocoa powder, and baking powder. Repeat the sifting of these ingredients to ensure they are well blended. To do this, place your sifter or fine-mesh strainer over a large bowl, pick up the parchment paper by the long edges and fold in half over the sifter/strainer, so the dry ingredients are now sifted into the bowl. Set aside
- Whisk Wet Ingredients: Add eggs, sugar, and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Start out on low speed, gradually increasing to medium speed as the ingredients begin to combine. Whisk at medium speed for 2 minutes, stopping to scrape the sides and bottom of the bowl with a spatula. Turn the mixer on and bring to full speed, whisking for 8-10 minutes until the mixture is very light in color and the ribbon stage has been achieved. This means that when you lift the whisk out and form a shape with the batter, the shape remains present for 3 seconds. If you are in doubt about whether or not ribbon stage has been achieved, keep whisking for another minute or two. It’s very difficult to over whisk, so keep going until you’re sure ribbon stage has been achieved.
- Fold in Dry Ingredients & Melted Butter: Carefully fold in ⅓ of the dry ingredients to the egg/sugar mixture. Once it’s incorporated, fold in half the melted, cooled butter. Repeat this by folding in ⅓ of the flour, followed by the second half of the butter and finishing by folding in the final ⅓ of the flour. Don’t overwork the batter, but make sure no flour streaks present in the batter.
CHOCOLATE MADELEINES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (7)Calories 61 per servingTotal Time 1 hr 31 mins
- Prepare the madeleine pans by thoroughly buttering each well. Lightly dust with flour or cocoa and tap out any excess. Place the prepared pans in the freezer for at least 10 minutes. Preheat the oven to 350°F.
- To make the batter: Place a large sifter over a mixing bowl. Add the flour, baking powder, salt, and cocoa and sift them into the bowl.
- In a small bowl, whisk together the eggs, sugar, vanilla, honey, zest, and juice. Pour the liquid ingredients into the dry ingredients and whisk until no lumps remain. Add the melted butter and whisk until smooth. Cover the bowl and chill the batter for 1 hour.
- To bake: Fill each well of the madeleine pan with 1 level tablespoon of batter. Once filled, tap the pan on the counter to encourage the batter into the grooves.
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