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From Tish Boyle REC: Bittersweet Chocolate Madeleines...

Veteran Member
2898 posts
Joined: Dec 16, 2005


Posted to Thread #13663 at 7:30 pm on Feb 3, 2009


Recipe By :The Good Cookie

3/4 cup unsalted butter -- (1 1/2 sticks) cut into tablespoons
5 ounces bittersweet chocolate -- coarsely chopped
1 1/3 cups all-purpose flour
2 tablespoons cocoa powder -- nonalkalized, plus
2 teaspoons cocoa powder -- nonalkalized
2 teaspoons baking powder
1 Pinch salt
4 large eggs -- at room temperature
3/4 cup granulated sugar
2 tablespoons light brown sugar
1 teaspoon vanilla extract
Confectioners' sugar -- for dusting (optional)
Two regular madeleine pans (don't use nonstick pans)

Make the batter

In a small saucepan, melt the butter over medium heat. Continue to cook until the solids at the bottom of the pan turn light brown and the butter is fragrant, about 4 minutes. Remove the pan from the heat and let the butter cool until tepid.

In the top of a double boiler over barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat and allow the chocolate to cool until tepid.

Sift together the flour, cocoa powder, baking powder, and salt into a medium bowl. Set aside.

Place the eggs in a medium bowl and, using a rubber spatula, stir them just until they are blended and smooth (you don't want to whip them or incorporate much air). Stir in the granulated and light brown sugars until well blended. Very gently, fold in the flour mixture all at once until just blended (do not overwork the batter). Stir the vanilla extract into the cooled butter, then add this to the batter, stirring just until combined. Stir in the melted chocolate. Cover the bowl with plastic wrap and let stand at room temperature for 30 minutes or until the batter has thickened slightly.

Bake the madeleines

Position a rack in the center of the oven and preheat the oven to 425 degrees F. Spray two madeleine pans thoroughly with nonstick cooking spray, or brush them with melted butter.

Place a dollop of batter in each mold, filling them two-thirds full and mounding the batter slightly in the center. Bake, one pan at a time, for 8 to 10 minutes, or until the madeleines are set and domed in the center; do not overbake, or the madeleines will be crusty. Invert the madeleines onto a wire rack. Dust lightly with sifted confectioner's sugar, if desired, and serve warm.
Store in an airtight container at room temperature for up to a day, but these are best eaten while still warm.

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