Delight in the subtle sweetness and soft texture of these classic French Madeleines, enhanced with a delicious chocolate coating for an extra layer of indulgence. These little sponge cakes are known for their distinctive shell shape and light, airy texture. Infused with vanilla and topped with melted chocolate, they make a perfect treat for any occasion, combining the elegance of French patisserie with the universal appeal of chocolate.
Why You’ll Love This Recipe:
- Delicate Flavor: The combination of vanilla and butter creates a light and flavorful sponge that’s not overly sweet.
- Perfect Texture: Achieve the iconic bump and soft texture that madeleines are famous for, with a crisp edge if desired.
- Chocolate Enhancement: The addition of a chocolate coat gives these madeleines a luxurious touch that chocolate lovers will adore.
Perfect Occasion: These madeleines are ideal for:
- Tea Time: Serve these with a cup of tea or coffee for a mid-afternoon treat.
- Special Occasions: Elegant enough for bridal showers, book clubs, or as a refined dessert at dinner parties.
- Gift Giving: Package them beautifully to give as a thoughtful homemade gift during holidays or special events.
Ingredients:
- 100g unsalted butter
- 60g milk
- 200g flour
- 3 eggs
- 130g sugar
- 1 tsp vanilla extract
- 8g baking powder
- A pinch of salt
- Chocolate pieces for coating
Preparation:
- Prepare the Batter:
- Melt the butter and let it cool.
- In a mixing bowl, whisk together eggs, sugar, and vanilla extract until the mixture is light and fluffy.
- Gradually incorporate the cooled butter and milk.
- Sift in the flour, baking powder, and salt, folding gently until the batter is smooth and homogenous.
- Refrigerate the batter for about 2 hours to help achieve the classic madeleine “bump” during baking.
- Bake the Madeleines:
- Preheat your oven to 220°C (428°F).
- Lightly grease your madeleine mold and spoon about a tablespoon of batter into each mold, being careful not to overfill.
- Bake at 220°C for 5 minutes, then reduce the temperature to 180°C (356°F) and continue baking for another 7 minutes, or until they are puffed up and golden.
- Remove from the oven and carefully unmold. Clean and wipe the mold.
- Add Chocolate:
- While the mold is still hot, add chocolate pieces to the mold and return it to the oven briefly to melt the chocolate.
- Once melted, use a brush or spoon to spread the chocolate evenly within the mold.
- Replace the madeleines in the mold to coat the bottom with chocolate, then refrigerate for about 30 minutes to set the chocolate.
Serve:
- Enjoy these delightful madeleines fresh or store them in an airtight container. They are best enjoyed within a couple of days to maintain their delicate texture and flavor.
Enjoy the sweet sophistication of these chocolate-coated madeleines, a treat that marries traditional French baking with the rich allure of chocolate for a truly delightful dessert experience.
