Chocolate Covered Madeleines
Chocolate Covered Madeleines are perfect little sponge cakes, with a shell-like shape, covered in white chocolate. They are almost too pretty to eat! but they are also too good not to eat.
Equipment
- 1 madeleine mold
Ingredients
- 150 g all-purpose flour sifted and a little more to flour the pan
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3 Large eggs room temperature
- 1/3 cup granulated sugar
- 100 g unsalted butter and a little more to butter the pan
- orange zest of 1 orange
White Chocolate glaze
- 100 g white chocolate melted
- 2 tablespoons olive oil or vegetable oil
Instructions
Make Chocolate Madeleine Batter
- Melt 100 g of butter, add the freshly zest from one orange, mix and set a side to cool.
- In a medium sized bowl, combine sifted all-purpose flour, salt and baking powder; set aside.
- With a hand-held or stand mixer fitted with the whisk attachment, whisk eggs and sugar on high speed for 4 to 6 minutes. You want to make sure the sugar is fully incorporated. The egg mixture should be firm, shiny and when rubbed between fingers you should not feel any sugar residue. Add the dry ingredients in two batches. Using a rubber spatula, gently fold just until the ingredients are combined. Do not overmix.
- Next, slowly pour in the cooled melted butter with orange zest (should still be in liquid form) into the batter. Make sure all the butter is fully incorporated (in the same time don't over mix) and there is no residue at the bottom of the bowl or in-between batter layers. Cover the bowl tightly with cling film and refrigerate for 1 to 2 hours. In a meantime melt 1 to 2 tablespoons of butter and brush the pan with a thin layer of soft butter and place in the freezer.
- 30 minutes before baking, pre-heat the oven to 380℉.
- When ready to bake, remove the batter from the fridge, stir once or twice and spoon the very chilled batter into the madeleine pan cavities, filling them 2/3 full. Don't worry about spreading it to the corners; the batter will spread and fill out as it bakes in the oven. If you have leftover batter, place it back into the fridge.
- Place the madeleine pan in the oven and bake for 10-12 minutes. They are ready when the 'humps' have risen, and they're browned on the edges. Remove from the oven and let the cakes rest in the pan for 5 minutes, then gently transfer each cake to a clean surface to cool completely.Repeat the process, washing the pan and greasing it before baking each batch.
Make your Chocolate Shell
- Clean the madeleine mold well and set it aside.Melt the chocolate and oil in a microwave-safe bowl, heating it in 30-second intervals. Stir well between heating, using the residual heat from the bowl to melt the chocolate. The glaze should be smooth.
- Add about 2 tablespoons of melted chocolate into the center of each cavity. Place the scalloped side of each madeleine into the chocolate, pressing slightly until the melted chocolate comes to the edges of the molds. Place it in the freezer to set for about 30 minutes or until the chocolate is set.
- After that time, take them out and lift each madeleine gently. They should easily release from the mold. If they do not come out easily, it means the chocolate is not fully set yet. You will need to freeze them for a longer time. Let the madeleines come back to room temperature before enjoying!
Notes
- Storage Instructions: Chocolate covered madeleines are best when freshly baked. Storing them will make them dry and hard over time.
- White chocolate baking chips: Use high-quality melting chocolate chips for this recipe. This will make the beautiful glossy outer shell of the madeleines.
Tried this recipe?Let us know how it was!