Chocolate Hazelnut Madeleines Recipes

HAZELNUT MADELEINE COOKIES

Steps:

• In a food processor, combine the hazelnuts and confectioners' sugar; cover and process until nuts are finely chopped. Set aside. Melt 1 tablespoon butter; brush two 12-shell madeleine pans with butter. Dust with 2 tablespoons flour; tap pans to remove excess flour and set aside. Place remaining 1/2 cup butter in a saucepan; melt over low heat until it turns a light amber color, 4-5 minutes. Set aside to cool., In a large bowl, beat egg yolks and sugar until thick and a pale lemon color. Stir in melted butter and vanilla. Combine the baking powder, salt and remaining flour; stir into butter mixture just until combined. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Gently fold in reserved nut mixture., With a tablespoon, fill prepared pans two-thirds full. Bake at 325° until golden brown, 18-20 minutes. Cool for 2 minutes before inverting pans onto wire racks to remove cookies. Cool completely. Lightly dust with additional confectioners' sugar if desired.

CHOCOLATE MADELEINES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter one Madeleine pan.
• Sift the flour, cocoa, baking powder and salt together. Set aside.
• Cream the butter with the vanilla and the sugar. Add the egg and egg yolks, beating to mix. Stir in the dry ingredients until just combined only, do not over mix. Place rounded teaspoon of batter into the prepared Madeleine shell forms.
• Bake at 375 degrees F (190 degrees C) for 12 minutes. Remove from oven and immediately invert onto a wire rack to cool. Once cool sprinkle with confectioners' sugar, if desired.

CHOCOLATE CINNAMON MADELEINE CAKES

Steps:

• Combine the flour, cocoa powder, baking powder, cinnamon and salt in a bowl then set aside.
• In another bowl, whisk the eggs and sugar with a handheld mixer until the mix whitens and doubles in volume.
• Gradually alter adding the flour mix and melted butter one at a time.
• Refrigerate the mix for an hour before continuing.
• Preheat the oven at 400°F and set the rack at the middle of it. Grease and dust flour on the Madeleine molds then set aside.
• Pour the mix into the molds, then bake for 12 minutes. Remove from the molds as soon as they are out of the oven.
• Dip each madeleine in the melted chocolate and into the Hazelnut Brezilienne, then lay onto a cooling grid.

CHOCOLATE-HAZELNUT MADELEINES

Steps:

• Melt the chocolate chips in a medium bowl set over a double-boiler, stirring with a rubber spatula, until almost entirely melted, about 3 minutes.
• Remove the bowl from the heat and continue to stir until the chocolate is completely melted, another 30 seconds. Stir in the hazelnut spread. Let cool slightly.
• Preheat the broiler to high.
• If the madeleines have a side with a bump, trim the bump to create a flat surface. Cut each madeleine in half horizontally and place cut-side up on a baking sheet. Broil until toasted and brown, 3 minutes. Let cool completely.
• Spread a heaping teaspoon of the chocolate mixture evenly over the bottom half of a madeleine; sprinkle with hazelnuts. Place the top half on the hazelnuts and press gently. Dip the assembled madeleine halfway in the chocolate mixture, then place on a tray. Continue with the rest of the madeleines. Refrigerate until completely cool and the chocolate has hardened slightly, 30 minutes.
• Serve alongside Bourbon Milk (see below) if desired.