Chocolate Madeleines

Chocolate MadeleinesA few weeks ago, I gave you my recipe for madeleines (and even showed you how to make them here). Today, it’s time for a little but most delicious variation. I give you my chocolate madeleines with a bellyful of sweet, creamy confiture de lait! They’re just as addictive as the original. So be warned!

Chocolate Madeleines with a Bellyful of Confiture de Lait
Makes approximately 2 dozen madeleines

  • 175 g butter, melted and cooled
  • 220 g all-purpose flour
  • 2 tbsps cocoa powder
  • pinch of salt
  • 4 eggs
  • 200 g granulated sugar
  • 2 tsp good quality vanilla extract
  • 3 tbsp ground almonds
  • confiture de lait

Grease the madeleine tray with butter and dust with flour. Melt the butter and set aside to cool. Sift the flour, cocoa powder and salt into a bowl. Beat the eggs and sugar until thick and pale. I usually do this in my Kitchen Aid mixer but a handheld mixer should work just fine. Add the vanilla extract to the cooled butter. Fold the flour through the eggs and sugar, then fold in the butter and vanilla and finally the ground almonds. Fill the madeleine shells with about  ¾ tbsp of the mix, drop one scant teaspoon of the confiture de lait over each portion and cover with a little more of the mix. Make sure to not over-fill. Pop the tray (and the leftover mix) in fridge for about an hour. Preheat your oven to 190C and bake the madeleines for about 8-10 minutes or until  the tiny cakes spring back when gently pressed in the centre. Cool slightly on a wire rack before serving.

 

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