Wednesday, 12 September 2012

Madeleines, Chocolate

Okay, so now I am hooked and I want to make all the Madeleines I can.
My next one is a Chocolate Madeleines.  Again, I try a Martha Stewart recipe.
I am in love, so why stop?

These Chocolate Madeleines are quite good, slight chocolate taste, easy and well-liked.

**Please Note: In order to make Madeleines, a scallop-molded pan must be used.

Chocolate Madeleines

1/2 cup, + 4 Tbsps,  unsalted butter softened, for buttering madeleine molds
3 large eggs
1/2 cup granulated sugar
2 Tbsp packed dark-brown sugar
1 cup cake flour (not self-rising)
1/4 cup cocoa powder (preferably Dutch-processed)
1  1/2 tsp baking powder
1/8 tsp salt
1/4 tsp pure vanilla extract

*Preheat oven to 325 degrees.
*Brush madeleine pans well with 4 tablespoons softened butter; refrigerate 5 minutes.
*In a small heavy-bottomed saucepan, melt remaining 1/2 cup butter over medium heat.
*Continue to cook until butter turns golden brown, being careful not to let the butter burn.
*Remove from heat and strain through a fine mesh sieve into a small bowl; set aside.
*In the bowl of an electric mixer fitted with the whisk attachment, whip eggs with granulated and brown sugars until light and thickened, 3 to 5 minutes.
*Add flour, cocoa powder, baking powder, and salt, and stir on low speed until combined.
*Add vanilla and reserved browned butter; mix just until blended.
*Insert a 1/2-inch plain tip into a pastry bag and fill with batter.
*Pipe mounds of batter into prepared pans until each mold is full, mounding batter in the center of the molds but not filling to the edge.
*Alternatively, you can use a teaspoon to fill the molds with batter.
(I used a Zip-Loc bag.  I snipped off a small corner of the bag.  I found it to be easier).
*Bake until madeleines are firm and a little mound is puffed up in the middle, 10 to 12 minutes.

Madeleines are best eaten the same day they are baked.

***For storage, please see Vanilla Madeleines recipe.***

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