Thursday, 5 September 2013

Chocolate madeleines

Following on from my earlier bake off post.

This week was interesting, not much baking actually, lots of stove top work, until we got the petits fours. There was some beautiful little creations going on. I wanted to eat Becas's beautiful baby macarons and Ruby's shortbread white chocolate creations.

These are one of my petit four from the weekend. Perhaps my least glamorous one but absolutely delicious.


Chocolate madeleines

makes 16

1 egg
120g golden caster sugar
1/2  tsp vanilla paste
80g plain flour
15g cocoa powder
1/2 tsp finely ground instant coffee or a tablespoon of freshly made coffee
80g butter
25g white chocolate

Preheat the oven to 170C/150C FAN and lightly grease your madeleine tin. Gently melt the butter, then side aside to cool. 

Whisk the egg, sugar and vanilla until thick, moussey and very pale in colour. Add the flour, coffee and cocoa powder and gently fold in with a metal spoon. When the flour is almost incorporated add about a tablespoon of the melted butter and fold in. Add half the remaining butter and continue to fold in, once it is incorporated add the remaining butter and fold in. You should be left with a lovely glossy mix.

Fill the prepared tin with the mix, you can use a spoon, I used a piping bag to pipe a line into each tin, this way I hoped to get them similar sizes. 

Bake for 10-12 minutes until golden. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Melt the white chocolate, put in a piping bad and snip off the corner, pipe a zig zag, or design off your choice, on each madeleine. 

These were more chocolatey than I thought they could be and really really good with a cup of tea or coffee.  

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