I made these chocolate madeleines for a French class event at my kid's school. Keep in mind that the batter requires at least 3 hours of rest before baking.
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Chocolate Madeleines
for 12 large or 30 medium
Ingredients:
- ⅔ cup all-purpose flour
- ¼ cup cocoa powder, unsweetened
- ½ teaspoon baking powder
- pinch of salt
- 2 eggs
- ½ cup sugar
- ½ teaspoon vanilla extract
- 6 tablespoons or 85 grams unsalted butter
Preparation:
- Melt the butter and let cool.
- In a bowl sift the flour, cocoa, baking powder, and salt, stir with a fork.
- In another large bowl using a mixer, beat the eggs with the sugar for 3-5 minutes on medium-high speed until frothy and pale. Add vanilla and beat until incorporated.
- Now using a spatula or wooden spoon add the sifted ingredients to the beaten eggs and mix with soft enveloping movements.
- Add the melted butter and incorporate with the same movements.
- Place plastic wrap stuck to the batter and refrigerate for at least 3 hours or up to two days.
- Pre-heat the oven to 180C or 350F.
- Grease and flour the madeleines pan, knocking out excess flour.
- Remove the mixture from the refrigerator and stir a few times, spoon the batter into the molds, do not get it too full.
- Bake for 13-15 minutes until fluffy and dry to the touch.
- Remove and immediately unmold. Let cool on a rack.
- Eat soon or freeze.
Recipe adapted and translated by Doris Greenspan.
