When I published the classic Madeleine recipe I received so many enthusiastic responses, it turns out that you really like this magical cookie and also the stories around it. Madeleine’s shell shape mesmerizes me over and over again so I like to look for unique Madeleine baking molds.
So it happened that I found this amazing mold of wider and rounded Madeleines, a mold that is itself a cool design item even if you don’t use it for baking, and now it adorns our new library where there are dozens of baking and chocolate books, and also one Madeleines mold.
120 g eggs (around 2 eggs)
100 g sugar
40 g milk
110 g flour, sifted
5 g baking powder (sifted with the flour)
20 g cocoa powder (sifted with the flour)
150 melted butter
70 g dark chocolate (70%), chopped
Chocolate decoration (possible):
200 g dark chocolate (70%)
50 g caramelized hazelnuts chopped
1. Preheat the oven to 210 degrees Celsius. Grease the pan with soft butter, note that all the folds of the shell are greased.
2. In a medium bowl whisk eggs and sugar. You can use a mixer but no whipping is needed.
3. Add milk, keep whisking.
4. Add flour, baking powder and cocoa powder, mix until the ingredients come together.
5. Slowly add melted butter, until the batter becomes smooth.
6. Add chopped chocolate, mix.
7. Fill the mold almost to the top.
8. Place the pan in the oven and immediately lower the temperature to 160 degrees.
9. Bake for 20-25 minutes. It is recommended not to bake too much to avoid damaging the texture of the Madeleines.
10. Remove the Madeleines from the pan while they are still warm (otherwise it will be difficult to remove them) and cool to room temperature.
11. Melt chocolate, dip the desired part of the Madeleines in the chocolate, I prefer the bottom of the shell, and immediately afterwards sprinkle chopped caramelized hazelnuts on the dipped part. Place on a baking sheet lined with parchment paper.