CHOCOLATE MADELEINES
Madeleines are good any time, any where. The chocolate version is guaranteed to please! I love to dip mine in coffee or tea. This recipe came from Epicurious.
Provided by Grace Lynn
Categories Dessert
Time 35m
Yield 36 madeleines
Number Of Ingredients 7
Steps:
- Sift together the flour, cocoa and salt.
- 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 the melted butter.
- Butter the madeleine pans with a pastry brush, then spoon in the batter, filling each about 3/4 full.
- Refrigerate the filled madeleine pans and the remaining batter for one hour.
- Heat oven to 425 degrees.
- 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.
Nutrition Facts : Calories 75.6, Fat 4.6, SaturatedFat 2.7, Cholesterol 30.8, Sodium 13.1, Carbohydrate 8.3, Fiber 0.5, Sugar 5.6, Protein 1.2
CHOCOLATE GLAZED MADELEINES
Baking cakes in molds and then glazing them with chocolate makes a great Easter treat. We used egg, rabbit, lamb, and chicken molds.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 4 small or 2 large cakes
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Coat the molds first with vegetable-oil spray, then lightly rub with room-temperature butter. Do not leave any lumps of butter in the indentations of the mold.
- Set molds on a baking tray. To keep them level, prop them up with loosely crumpled aluminum foil.
- Melt the butter and allow it to cool while proceeding with the recipe.
- Using the whisk attachment on an electric mixer, beat together the eggs and sugar until tripled in bulk, 10 to 12 minutes.
- Add the salt, vanilla, and lemon zest, mixing thoroughly. Add the flour in 3 batches, very quickly shifting speed from low to high after each addition. Add the melted butter in the same manner.
- Using the whisk, scrape sides and bottom of the bowl, carefully blending batter so the butter doesn't settle to the bottom.
- Fill the prepared molds three-quarters full. Bake until golden, about 10 minutes, depending on size of mold. Invert cakes onto wire racks as soon as they are removed from oven. When thoroughly cooled, glaze with Chocolate or White Chocolate Ganache.
CHOCOLATE-HAZELNUT MADELEINES
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 8 madeleines
Number Of Ingredients 4
Steps:
- Melt the chocolate chips in a medium bowl set over a double-boiler, stirring with a rubber spatula, until almost entirely melted, about 3 minutes.
- Remove the bowl from the heat and continue to stir until the chocolate is completely melted, another 30 seconds. Stir in the hazelnut spread. Let cool slightly.
- Preheat the broiler to high.
- If the madeleines have a side with a bump, trim the bump to create a flat surface. Cut each madeleine in half horizontally and place cut-side up on a baking sheet. Broil until toasted and brown, 3 minutes. Let cool completely.
- Spread a heaping teaspoon of the chocolate mixture evenly over the bottom half of a madeleine; sprinkle with hazelnuts. Place the top half on the hazelnuts and press gently. Dip the assembled madeleine halfway in the chocolate mixture, then place on a tray. Continue with the rest of the madeleines. Refrigerate until completely cool and the chocolate has hardened slightly, 30 minutes.
- Serve alongside Bourbon Milk (see below) if desired.
MAIDA HEATTER'S CHOCOLATE MADELEINES
Steps:
- You will need two special madeleine pans, available in fine kitchen equipment shops, to prepare these cookies.
- Preheat the oven to 375 degrees.
- Lightly brush the cookie indentations of each pan with butter, using a pastry brush. Take care not to leave any unbuttered spots.
- Sift together the flour, cocoa, coffee, baking powder and salt. Set aside.
- Place the 1/4 pound of butter in the bowl of an electric mixer and cream thoroughly. Beat in the vanilla, rum or Cognac and granulated sugar. Add the whole eggs and egg yolks and beat thoroughly. The mixture may take on a curdled look, but that is proper. Start beating on low speed while adding the dry ingredients. Beat only long enough to blend.
- Place a rounded teaspoon of the batter into each of the cookie indentations. Do not spread; it will settle itself. Place in the oven and bake about 12 minutes or until madeleines spring back when touched with the fingertips.
- Remove from the oven and invert onto a rack. Arrange them patterned side up on the rack. Using a sieve, dust lightly with confectioners' sugar.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 85 milligrams, Sugar 11 grams, TransFat 0 grams
CHOCOLATE GANACHE FOR CHOCOLATE GLAZED MADELEINES
This glaze adds the final touch to our Chocolate Glazed Madeleines, which make a great Easter treat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Combine chopped chocolate and heavy cream in a double boiler and let chocolate melt over medium-low heat, stirring occasionally. When mixture is satiny smooth, remove from heat and let cool slightly.
- Place madeleines on a rack over a tray lined with parchment. Pour chocolate over madeleines, making sure all sides are covered. (Try to keep crumbs from dropping onto the tray, so chocolate can be used again.)
- When the chocolate has been absorbed into the madeleines, apply a second coat, glazing as evenly as possible.
- Transfer madeleines to a clean rack to dry.
THE BEST CHOCOLATE GLAZE
I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!
Provided by Mary Taylor Dantzler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g
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.
DARK-CHOCOLATE MADELEINES WITH CHOCOLATE MINT GLAZE
Oh these are good and rich--more like a cookie to have with coffee than with a Proustian tisane. They require a little work but they really are worth it. From "Chocolate Passion: Recipes and Inspiration From the Kitchens of Chocolatier Magazine," by Tish Boyle and Tim Moriarty. Cooking time includes time for chilling the batter and cooling the cookies and allowing for the glaze to set.
Provided by Chef Kate
Categories Dessert
Time 3h
Yield 24 cookies
Number Of Ingredients 14
Steps:
- In a small, heavy saucepan, heat the butter over medium heat until light golden brown and fragrant, about 5 minutes.
- Remove from the heat and stir in the cocoa powder.
- Strain the mixture and let cool until tepid.
- Meanwhile, melt the chocolate, and allow it to cool slightly.
- Sift the flour, baking powder and salt together into a small bowl and set aside.
- Place the eggs, egg yolk and the granulated sugar into a 4 1/2 -quart bowl of a heavy-duty electric mixer.
- Place the bowl with the eggs and sugar over a bowl of hot water to warm them, stirring frequently until the sugar begins to dissolve.
- Remove the bowl with the eggs and sugar from the water and dry off the bottom.
- Attach the bowl to the mixer and beat the egg mixture using the whisk attachment on medium-high speed until the mixture forms soft peaks when the beater is lifted.
- Beat in the vanilla extract.
- In a clean, grease-free bowl using a hand-held electric mixer, beat the egg whites on high speed until they form stiff but not dry peaks.
- Fold the dry ingredients into the egg-sugar mixture.
- Fold in the melted butter and chocolate. Finally, fold in the egg whites. Place the madeleine batter in the refrigerator to chill for 15 minutes.
- Place 2 racks in the lower half of the oven and preheat to 375 degrees.
- Butter and flour two 12-mold madeleine pans. Chill the pans briefly.
- Remove the pans and the batter from the refrigerator.
- Place a dollop of batter in each mold and smooth with an offset palette knife or spatula.
- Bake for 15 minutes, or until the center springs back when lightly touched.
- Do not overbake.
- Remove the madeleines from the molds and cool on a wire rack.
- To make mint-chocolate glaze, place chopped chocolate into a heat-resistant bowl.
- In a small saucepan, bring the heavy cream to a boil.
- Immediately pour the cream over the chocolate and let stand 1 minute before stirring.
- Stir gently until the chocolate is melted and combined.
- Stir in the mint extract.
- Using a pastry brush, generously glaze half of the shell side of each madeleine.
- Allow the glaze to set before wrapping in plastic or storing in an airtight container.
Nutrition Facts : Calories 85.8, Fat 5.4, SaturatedFat 3.2, Cholesterol 40.8, Sodium 45, Carbohydrate 8, Fiber 0.2, Sugar 4.3, Protein 1.5
CHOCOLATE MADELEINES
Provided by Molly O'Neill
Categories weekday, dessert
Time 35m
Yield Thirty madeleines
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Put the two chocolates and the milk in a double boiler and cook over low heat until the chocolate is melted, about 5 minutes. Remove from the heat and set aside to cool slightly. Blend the dry ingredients together and set aside. Combine the chilled espresso and Madeira in a separate bowl.
- Cream the butter and sugar together in a mixer. Add the eggs, one at a time. Add the melted chocolate. Alternately add the flour and espresso mixtures. Mix until all the ingredients are incorporated.
- Coat a madeleine pan with the vegetable oil. Fill each scallop three-quarters full and bake for 10 to 15 minutes. Leave the madeleines in the pan until completely cooled, then transfer to airtight containers for storing.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 5 grams, TransFat 0 grams
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4.6/5 (7)Total Time 1 hr 31 minsServings 30Calories 61 per serving
- 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.
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- Grease and flour twenty-four 3-inch madeleine molds. Set molds aside. Preheat oven to 375°F.
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