Madeleines with chocolate - video recipe !
White, milk or dark, the crisp of the chocolate mixed with moist madeleines won't let you indifferent !
Ingredients
For 40 madeleines :
Preparation
Put the eggs into a bowl
Add sugar and mix it well
Then add the flour and baking powder, and mix again
Add the butter previously melted
Beat the dough until it's creamy
Pour into madeleines mold, then put it in the fridge for about one hour.
Preheat the oven at 220°C / 428°F.
Bake for 6 minutes at 220°C / 428°F, then 6 minutes at 180°C / 356°F.
Let it cool then unmold.
Put chunks of chocolate in the mold, then make it melt inside the still hot oven. Once melted, put madeleines in the mold and press it against the chocolate.
Place in the fridge for at least 30 min, so the chocolate can stick well to the madeleines.
Unmold gently, et voilà !
Observations
What makes madeleines with chocolate unique compared to traditional madeleines?
The addition of chocolate creates a delightful contrast between the crisp chocolate and the moist texture of the madeleines, enhancing the overall flavor experience.
Can I use different types of chocolate for this madeleine recipe?
Absolutely! You can experiment with white, milk, or dark chocolate to suit your taste preferences, or even mix them for a more complex flavor.
How can I ensure my madeleines have the perfect shape?
Using a well-greased madeleine mold and chilling the batter before baking helps achieve that classic shell shape and prevents sticking.
What is the best way to store leftover madeleines?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness, but allow them to come to room temperature before serving.
Can I make the batter ahead of time?
Yes, you can prepare the batter in advance and refrigerate it for up to 24 hours before baking, which can enhance the flavors as well.
Nutrition
- Carbo: 31.4g
- Total fat: 14g
- Saturated fat: 8.2g
- Proteins: 5.6g
- Fibers: 1.7g
- Sugar: 19g
- ProPoints: 8
- SmartPoints: 12
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