Chocolate Glazed Madeleines Recipes

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CHOCOLATE MADELEINES



Chocolate Madeleines image

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

3/4 cup all-purpose flour
1/2 cup unsweetened cocoa
1 pinch salt
4 large eggs
1 cup sugar
12 tablespoons unsalted butter, melted and cooled
butter, for buttering the madeleine tins

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



Chocolate Glazed Madeleines image

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

8 tablespoons (1 stick) unsalted butter
4 large eggs
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lemon, grated
1 cup sifted all-purpose flour
Chocolate Ganache for Chocolate Glazed Madeleines
White Chocolate Ganache for Chocolate Glazed Madeleines

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



Chocolate-Hazelnut Madeleines image

Provided by Giada De Laurentiis

Categories     dessert

Time 55m

Yield 8 madeleines

Number Of Ingredients 4

1 cup bittersweet chocolate chips
1/4 cup chocolate-hazelnut spread, such as Nutella
8 madeleines
1 tablespoon chopped roasted, skinned hazelnuts

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



Maida Heatter's Chocolate Madeleines image

Provided by Craig Claiborne

Categories     dessert

Time 25m

Number Of Ingredients 11

1/2 cup sifted flour
1/2 cup unsweetened cocoa powder, preferably Dutch
2 teaspoons powdered instant coffee
1 teaspoon baking powder
1/8 teaspoon salt, if desired
1/4 pound sweet butter, plus butter for greasing pans
1 teaspoon pure vanilla extract
2 teaspoons dark rum or Cognac
1/2 cup granulated sugar
2 large eggs, plus 4 egg yolks
Confectioners' sugar

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



Chocolate Ganache for Chocolate Glazed Madeleines image

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

8 ounces semisweet chocolate, chopped
1 cup heavy cream, preferably not ultrapasteurized
Chocolate Glazed Madeleines

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



The Best Chocolate Glaze image

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

6 tablespoons cocoa powder
5 tablespoons butter
1 cup confectioners' sugar
¾ teaspoon vanilla extract
2 tablespoons hot water, divided

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



Chocolate Madeleines image

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

3/4 cup (100g) all-purpose flour
Half cup (90g) unsweetened cocoa
Pinch salt
4 large eggs
1 cup (200g) vanilla sugar
12 tablespoons (6 ounces; 185g) unsalted butter, melted and cooled
Butter for buttering the madeleine tins

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



Dark-Chocolate Madeleines With Chocolate Mint Glaze image

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

6 tablespoons unsalted butter, cut into tablespoons
2 tablespoons unsweetened Dutch-processed cocoa powder
4 ounces bittersweet chocolate, coarsely chopped
3/4 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large egg whites, at room temperature
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
1/2 teaspoon mint extract

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



Chocolate Madeleines image

Provided by Molly O'Neill

Categories     weekday, dessert

Time 35m

Yield Thirty madeleines

Number Of Ingredients 12

3 ounces unsweetened chocolate
2 ounces semisweet chocolate
3 tablespoons low-fat milk
1 cup whole-wheat flour
1 cup unbleached flour
2 teaspoons baking soda
1 1/2 cups espresso, chilled
1/4 cup Madeira wine
2 tablespoons unsalted butter
1/2 cup sugar
3 eggs
1 teaspoon vegetable oil

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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From sugarandsoul.co


CHOCOLATE MADELEINES | EASY COOKIE RECIPES
2021-06-24 Beat it on medium-high speed for 8-10 minutes, or until it is smooth, pale yellow, and creamy. Add vanilla the last minute of beating. In a separate bowl, combine the flour, cocoa powder, and baking powder. Combine the flour mixture with the egg mixture and fold it in gently.
From easycookierecipes.com


BEST CHOCOLATE–DIPPED MADELEINES RECIPE - WOMAN'S DAY
2018-11-30 Directions. Dip half of a store-bought madeleine cookies in melted white chocolate on a diagonal. Next, transfer them to a parchment …
From womansday.com


GLAZED LEMON MADELEINES - COUNTRY AT HEART RECIPES
Prepare the Batter. In a small bowl, combine the all-purpose flour, baking powder, and salt. Whisk to incorporate. Using a large mixing bowl, combine the egg, granulated sugar, lemon juice, lemon zest, and vanilla extract. Mix on high speed until light and creamy, about 4-5 minutes.
From countryatheartrecipes.com


CHOCOLATE-DIPPED CHOCOLATE MADELEINES - BROMA BAKERY
2018-02-13 In a medium bowl, sift the flour, cocoa and baking powder together. Add the flour mixture to the egg mixture with the mixer on low speed, add flour mixture in 3 additions, mixing just until all the flour is incorporated. Melt the chopped chocolate in …
From bromabakery.com


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