What’s baking today?
Madeleine’s could be the perfect cookie, and yes, they are considered cookies. They’re petit, soft and fluffy inside. Their texture is similar to that of a chiffon cake and trust me you could easily eat more than a few. I created these brown butter chocolate madeleines that I’ve dipped in chocolate. These petit cookies are born in France and rightfully so. They’re perfect for the holiday season because of the cute candy cane on top. I dipped the brown butter chocolate madeleines in more chocolate, to add to the decadence.
Why do my madeleines have a hump?
When baking madeleines sometimes you will notice that they have a domed top. This is because they were chilled beforehand. When you combine the heat in the oven with a cold product, the hot air release will cause a small hump. This is totally normal if you are making them using my method. This way also helps them rise and correctly.
Tips for making the perfect Brown Butter Chocolate Madeleines
- Make sure you freeze your mold thoroughly- I like to brush mine with melted butter and freeze it until it’s needed. This help the madeleine’s to grow that beautiful dome on the back and prevents any sticking that might happen.
- Freeze the batter- I like to place the batter into the mold, smooth it down so the batter sits flush against the rim of the mold and freeze it for 10 minutes before placing it in the oven. It works like a charm!
- When storing- place the madeleine’s with the dipped chocolate (if you like) in an airtight container in the fridge, and when you are ready to eat, allow it come to room temperature so it doesn’t feel too cold.
I hope you love this recipe as much as I do. Please leave me a comment if you have tried my chocolate madeleines.
Bon Appetit,
Zorah
Brown Butter Chocolate Madeleine’s
Course: DessertCuisine: FrenchDifficulty: Medium12-15
servings30
minutes13
minutes45
minutesIngredients
1/3 cup melted butter for brushing
1/2 cup butter
1/2 cup + 1 tbsp. granulated sugar
3 eggs
1 tsp. almond extract
2 tbsp. brown butter
1 cup plain flour
1/3 cup cocoa powder
1 tsp. baking powder
85g dark chocolate chips (70% cocoa)
1/4 tsp. salt
70g dark chocolate for dipping
1/2 cup crushed candy cane (optional)
Directions
- Method:
- Brush the melted butter on the mold so all the grooves are covered, place in the freezer for 10-15 minutes.
- In a mixer, cream together the butter and the 1/2 cup plus 1 tbsp. of granulated sugar until it looks light/pale in colour and fluffy. Then add in the eggs one at a time and lastly add in the almond extract.
- Brown the two tablespoons of butter, just until you see the brown coming through. Remove from the heat and set aside for 5 minutes to cool slightly.
- Sift together the flour, cocoa, baking powder and salt. Add it to the egg mixture in two. inclusions and add in the browned butter as well. Combine until just mixed, do not over mix.
- Melt the 85g dark chocolate in a double boiler or in the microwave and fold it in, using a spatula, to the rest of the ingredients.
- Remove the mold from the freezer, pipe/spoon the batter in and smooth the tops so the batter is sitting flush and filled to the brim. Freeze for another 10 minutes.
- Preheat your oven to 180C, place the madeleines inside the oven and bake for 13-15 minutes.
- Once they have cooled, melt the chocolate and dipped the corners in and enjoy!
