Chocolate French Madeleines - April, 2019.

What’s not to love about Paris and patisseries?

This is my version of a traditional French Madeleine recipe. Yep, I added chocolate. To bake these – you need a special madeleine pan. Not expensive. If you prefer to use a 9” x 9” baking pan…go ahead. I won’t tell – the resulting bars will be thinner than brownies. Good either way. C’est si bon!

Madeleine Pan

• Ingredients
• 8 tablespoons (1 stick) unsalted butter
• 3 large eggs
• ¾ cup granulated sugar 
• ¾ cup unbleached flour 
• ¼ unsweetened cocoa powder
• ½ teaspoon baking powder
• Pinch of salt 
• ½ teaspoon vanilla extract
• 2 tablespoons confectioner’s sugar (optional)

•  
• Directions
• Preheat the oven to 350 degrees F.
• Grease a madeleine pan with butter or a 9” square baking pan. Dust with flour and tap out the excess.
• Melt the butter in a small heavy-bottom pan over low heat. When melted, take off heat and set aside.
• In a large bowl, beat the eggs and sugar until frothy and well blended.
• Measure the flour, cocoa, baking powder, salt and sift all directly into the egg mixture.
• Beat until just combined.
• Beat in the melted butter and vanilla.
• Using a big spoon, drop batter into the madeleine inserts – about two-thirds up the indentation.
• Bake for 10-12 minutes or until centers are puffed. Put a toothpick in the center and make sure it comes out clean
• Cool the pan for 15 minutes and then gently flip out the inserts to cool on a rack or plate for at least one more hour.
• 12-20 Madeleines depending on number of indentations in pan.
• If you decide to bake this recipe in a pan, use a spatula to get the batter from the bowl into the pan. Make the batter even using the spatula.
• Bake 12-15 minutes. Remove from the oven and let cool for at least one hour
• Sift confectioner’s sugar on top before serving.
• 12-16 bars depending on how big you cut.