Dark Chocolate Madeleines

Deliciously crisp on the edges with a light and airy interior, you cannot have just one of these little beauties. 

I don't know what it is about madeleines but the very sight of them makes me want to smile. I'm in ore of every aspect of French patisserie and often catch myself daydreaming about working in a Patisserie Salon in Paris. I'm a lover of all things classic so I guess seeing these little genoise morsels, beautifully uniform with their crisp seashell jackets on I can't help but want to eat them...ALL.

I have recently obsessed over madeleines and anyone following my social media accounts will know. I do apologise. My sudden infatuation may be because I recently purchased and sexy new madeleine pan, or it might be because the other half insulted my first attempt so I've been trying a number of recipes to try and win him over; and I think I've accomplished that.

They're perfect on their own; flavoured with a little vanilla or lemon zest but they're so versatile that you can really try out anything with them. I've tried them dipped in chocolate, flavoured with gingerbread spices, with toasted coconut and almond... This is just the beginning of my love affair with madeleines and I'll be sure to keep you updated. 

Makes approx. 36 madeleines

Recipe adapted from http://dailydishrecipes.com/dark-chocolate-madeleines

Ingredients:

  • 75g Dark Chocolate, minimum 60% cocoa solids
  • 115g Unsalted Butter, plus extra for greasing
  • 160g Caster Sugar
  • 3 Large Eggs, Free Range or Organic
  • 140g Plain Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1 shot of Espresso
  • 20g Cocoa Powder

Method:

  1. Over a bain-marie/double boiler, melt the chocolate and butter together ensuring in a bowl doesn't come in to contact with the boiling water, stir in the espresso (or a tbsp of good instant coffee), set aside to cool slightly.
  2. Sift the the dry ingredients together in a separate bowl and set aside until needed.
  3. In a stand mixer with the paddle attachment fitted, beat the eggs on high for 2-3 minutes until light. Turn the speed down and add the sugar slowly. Turn the mixer back up to high and leave it to do it's magic for around 5 minutes. If you are using a hand mixer it will take the same time but considerably more if beating my hand, but just think of the guns...
  4. Gently fold in the dry ingredients to the eggs and sugar trying not to deflate the air too much. The important thing here is don't be afraid, if you tread too carefully then the ingredients will not incorporate properly and this will cause you issues in the oven.
  5. Add the cooled chocolate mixture, again gently but mix it fully. Cover the mixture with clingfilm and refrigerate for at least one hour. I don't know the exact reason for this but I've been told to do so, so that's what I do. You can keep the mixture in the fridge from upto 2 days.
  6. Preheat the oven to 210C. Melt the additional butter and brush into a madeleine pan, dust with a light coating of flour and tap away any excess. Pipe or spoon the mixture into the shells, you want to fill them 2/3 full.
  7. Bake for 7 minutes at this temperature and then turn the oven to 175C and bake for further 4 minutes. Remove from the over and turn out the pan onto a cooling rack or clean tea-towel, they should just fall from the pan.

I devour at least two or three immediately so if you're anything like me, be sure to have a cup of tea or coffee ready. Dip them in your brew or enjoy them as they are.