Like every week since the start of confinement, new sweet treats baked for my little girl with flour that comes straight from a Demeter farm. And today, here we are with a delicious chocolate madeleine recipe, one of my favourite french cakes. We love madeleines ! Les madeleines de Marcel Proust.
Regarding the why and how of the recipe, I have:
- choose dark chocolate because I love it but you can also try it with milk chocolate or white chocolate.
- tested several techniques for chocolate shells and I made a combination of all the ones I tried and in the end my shells were pretty good.
To make the perfect chocolate shell shape, as I said, I tested several techniques, including one that said to melt squares of dark chocolate in your oven, which was still hot. The idea was not bad but it depends on the size of your chocolate squares… mine probably weren’t big enough 🤣🤣🤣. The advantage of melting chocolate and applying it with a brush is that you can put a lot of it on top of your madeleines.
It is then possible to keep the madeleines in an iron box for several days. I was surprised but they keep very well. Be careful however to close the box well and especially not to put it in the sun !! Then provide a towel for your children!
If you want to get started with a traditional french madeleines recipe, try my other recipe. They are just as delicious.
I feel that we are all going to end fat with the confinement … It is delicacies on delicacies around here, and I only think about food from morning to evening … er it doesn’t really change my daily life!
And you, what have you been cooking up with your little ones since you were confined? Share your best recipes with me!
Are you holding on? Not too hard ? In Switzerland, we still have the right to go out and walk around despite the fact that we are strongly recommended to stay at home and you? How is it going around your house?
Let’s start baking the madeleines.
Dark chocolate dipped madeleine recipe
- 3 eggs
- 150 gr sugar
- 125 gr softened butter and a little more to butter the pans
- 150 gr flour and a little more to flour the pans
- 1 tsp baking powder
- 100 gr dark chocolate
- 1 kitchen brush
- 1 silicone madeleine mold
- Mix the eggs with the sugar until the mixture turns pale yellow.
- Add the flour, melted butter and baking powder.
- Mix and let stand for 2 hours in the refrigerator.
- Preheat the oven to 220 ° C.
- Butter the madeleine pans generously. Sprinkle a little flour on the mussels and turn them over to remove the excess flour.
- Fill the molds and bake for 8 minutes.
- Take out the madeleines, let them cool.
- Unmold the madeleines.
- Clean the silicone molds well and set aside.
- Melt the chocolate in a bain-marie and apply it using a brush in an imprint of the mold then on the back of a cooled madeleine and place it in the mold.
- Repeat the operation until there are no more madeleines. Then place in the refrigerator until the chocolate solidifies, about an hour.
- Exit wait a little bit and unmold carefully.
- Store in an iron box.