Madeleine heaven
Madeleine’s could be the perfect cookie, and yes, they are considered cookies. They’re petit, soft and fluffy inside. These brown butter chocolate madeleines are light and full of flavour. Their texture is similar to that of a chiffon cake and trust me you could easily eat one, two three etc in one single sitting.
I created these dark chocolate brown butter madeleines that have a dipped chocolate corner. I also added chopped candy cane on them, to add a festive feel. Madeleines are originally a French dessert and are perfect for Afternoon tea or a sweet snack. The beauty about this dessert is that you can change the flavours and still have a perfect treat.
I absolutely love making this recipe and if you haven’t tried them before, they are no as daunting as it may seem. Please do leave me a comment if you have any questions.
Bon Appetit,
Zorah
Tips for making the perfect Brown Butter Chocolate Madeleine’s
- Make sure you freeze your mould thoroughly. Start by brushing the tray with melted butter and freeze it until it’s needed. This helps the madeleine’s to grow that beautiful dome on the back. It also and prevents them from sticking to the tray.
- Make sure you freeze the batter. I like to place the batter into the mould, smooth it down so the batter sits flush against the rim of the mould. Then continue to freeze it for 10 minutes before placing it in the oven. It works like a charm!
- Let’s talk about storage. Place the madeleines with the dipped chocolate (if you like) in an airtight container in the fridge. When you are ready to eat, allow it come to room temperature so it doesn’t feel too cold.They will keep for up to five days. Enjoy!
Brown Butter Chocolate Madeleines
Course: DessertCuisine: FrenchDifficulty: Medium11-15
servings20
minutes15
minutes25
minutesIf there is one biscuit that shames the rest, it has to be madeleines. These brown butter chocolate madeleines are mini and petit and you can easily devour a whole bunch. They are light and have a gorgeous chocolate flavour! I topped mine with crushed candy cane to make them more festive.
Ingredients
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
- 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!
