DARK-CHOCOLATE MADELEINES WITH CHOCOLATE MINT GLAZE
Oh these are good and rich--more like a cookie to have with coffee than with a Proustian tisane. They require a little work but they really are worth it. From "Chocolate Passion: Recipes and Inspiration From the Kitchens of Chocolatier Magazine," by Tish Boyle and Tim Moriarty. Cooking time includes time for chilling the batter and cooling the cookies and allowing for the glaze to set.
Provided by Chef Kate
Categories Dessert
Time 3h
Yield 24 cookies
Number Of Ingredients 14
Steps:
- In a small, heavy saucepan, heat the butter over medium heat until light golden brown and fragrant, about 5 minutes.
- Remove from the heat and stir in the cocoa powder.
- Strain the mixture and let cool until tepid.
- Meanwhile, melt the chocolate, and allow it to cool slightly.
- Sift the flour, baking powder and salt together into a small bowl and set aside.
- Place the eggs, egg yolk and the granulated sugar into a 4 1/2 -quart bowl of a heavy-duty electric mixer.
- Place the bowl with the eggs and sugar over a bowl of hot water to warm them, stirring frequently until the sugar begins to dissolve.
- Remove the bowl with the eggs and sugar from the water and dry off the bottom.
- Attach the bowl to the mixer and beat the egg mixture using the whisk attachment on medium-high speed until the mixture forms soft peaks when the beater is lifted.
- Beat in the vanilla extract.
- In a clean, grease-free bowl using a hand-held electric mixer, beat the egg whites on high speed until they form stiff but not dry peaks.
- Fold the dry ingredients into the egg-sugar mixture.
- Fold in the melted butter and chocolate. Finally, fold in the egg whites. Place the madeleine batter in the refrigerator to chill for 15 minutes.
- Place 2 racks in the lower half of the oven and preheat to 375 degrees.
- Butter and flour two 12-mold madeleine pans. Chill the pans briefly.
- Remove the pans and the batter from the refrigerator.
- Place a dollop of batter in each mold and smooth with an offset palette knife or spatula.
- Bake for 15 minutes, or until the center springs back when lightly touched.
- Do not overbake.
- Remove the madeleines from the molds and cool on a wire rack.
- To make mint-chocolate glaze, place chopped chocolate into a heat-resistant bowl.
- In a small saucepan, bring the heavy cream to a boil.
- Immediately pour the cream over the chocolate and let stand 1 minute before stirring.
- Stir gently until the chocolate is melted and combined.
- Stir in the mint extract.
- Using a pastry brush, generously glaze half of the shell side of each madeleine.
- Allow the glaze to set before wrapping in plastic or storing in an airtight container.
Nutrition Facts : Calories 85.8, Fat 5.4, SaturatedFat 3.2, Cholesterol 40.8, Sodium 45, Carbohydrate 8, Fiber 0.2, Sugar 4.3, Protein 1.5
CHOCOLATE GANACHE FOR CHOCOLATE GLAZED MADELEINES
This glaze adds the final touch to our Chocolate Glazed Madeleines, which make a great Easter treat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Combine chopped chocolate and heavy cream in a double boiler and let chocolate melt over medium-low heat, stirring occasionally. When mixture is satiny smooth, remove from heat and let cool slightly.
- Place madeleines on a rack over a tray lined with parchment. Pour chocolate over madeleines, making sure all sides are covered. (Try to keep crumbs from dropping onto the tray, so chocolate can be used again.)
- When the chocolate has been absorbed into the madeleines, apply a second coat, glazing as evenly as possible.
- Transfer madeleines to a clean rack to dry.
CHOCOLATE GLAZED MADELEINES
Baking cakes in molds and then glazing them with chocolate makes a great Easter treat. We used egg, rabbit, lamb, and chicken molds.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 4 small or 2 large cakes
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Coat the molds first with vegetable-oil spray, then lightly rub with room-temperature butter. Do not leave any lumps of butter in the indentations of the mold.
- Set molds on a baking tray. To keep them level, prop them up with loosely crumpled aluminum foil.
- Melt the butter and allow it to cool while proceeding with the recipe.
- Using the whisk attachment on an electric mixer, beat together the eggs and sugar until tripled in bulk, 10 to 12 minutes.
- Add the salt, vanilla, and lemon zest, mixing thoroughly. Add the flour in 3 batches, very quickly shifting speed from low to high after each addition. Add the melted butter in the same manner.
- Using the whisk, scrape sides and bottom of the bowl, carefully blending batter so the butter doesn't settle to the bottom.
- Fill the prepared molds three-quarters full. Bake until golden, about 10 minutes, depending on size of mold. Invert cakes onto wire racks as soon as they are removed from oven. When thoroughly cooled, glaze with Chocolate or White Chocolate Ganache.
DARK CHOCOLATE MADELEINES
Make and share this Dark Chocolate Madeleines recipe from Food.com.
Provided by mersaydees
Categories Dessert
Time 1h30m
Yield 12 cookies
Number Of Ingredients 9
Steps:
- Position rack at center of oven and preheat to 375 degrees F.
- Generously butter the twelve indentations of a madeleine mold pan (where each shell is 3-by-2-inches). Lightly dust the indentations with flour and remove the excess.
- In the top of a double boiler set over hot, not simmering, water, melt the chocolate, stirring frequently until smooth. Remove the top of the double boiler containing the chocolate and set aside to cool for 5 to 10 minutes.
- In a small bowl, stir together the flour, baking powder, and salt.
- In a medium bowl, using a hand-held electric mixer set at med-high, beat the butter and the sugar together for 30-60 seconds, until creamy.
- Add the egg yolk and continue mixing for 20-30 seconds, until light.
- Beat in the melted chocolate.
- Reduce the speed to low and mix in the milk and vanilla.
- Add the flour mixture and mix just until smooth.
- In a medium bowl, using a hand-held electric mixer set at low speed, beat the egg white until frothy. Gradually increase the speed to medium-high and continue beating the egg white, until stiff, shiny peaks form when the beaters are lifted. Fold the egg white into the chocolate mixture, until evenly mixed.
- Divide the batter between the buttered molds. Smooth the tops so that the batter is level with the top of each mold.
- Bake the madeleines for 12 to 15 minutes, until they spring back when gently pressed with a finger. Do not overbake, otherwise the madeleines will lose their moist, almost fudgy texture.
- Cool the madeleines in the pan on a wire rack for 10 minutes.
- Unmold the madeleines by inverting the pan onto a work surface and gently tapping.
- Serve them warm, or cool completely and store in an airtight container.
Nutrition Facts : Calories 80.2, Fat 5.3, SaturatedFat 3.2, Cholesterol 30.5, Sodium 40.5, Carbohydrate 7, Fiber 0.1, Sugar 4.3, Protein 1
MINT BUTTERCREAM FROSTING WITH DARK CHOCOLATE GLAZE
This is a good frosting for Mayonnaise Cake. If you're really having a chocolate fit, double the glaze! The frosting and cake are rich enough to cut the unsweetened chocolate taste. Pour some glaze on the middle layer too.
Provided by Brenda Benzar Butler
Categories Desserts Frostings and Icings Chocolate
Yield 12
Number Of Ingredients 7
Steps:
- In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
- Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze if desired.
- Frost cake. Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. Pour the glaze over the top of the cake. Chill until glaze has set.
Nutrition Facts : Calories 267.1 calories, Carbohydrate 41.5 g, Cholesterol 25.8 mg, Fat 12.2 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 7.7 g, Sodium 96 mg, Sugar 39.5 g
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CHOCOLATE MADELEINE RECIPE DIPPED IN DARK CHOCOLATE
From kickassbaker.com
4.8/5 (6)Total Time 40 minsCategory All Recipes, DessertCalories 216 per serving
- Prepare: Preheat oven to 375ºF (190ºC). If using a madeleine pan that is not non-stick, brush the pan with melted butter or spray liberally with cooking spray then coat the pan cavities with sifted cocoa powder. Turn the pan over and tap out the excess cocoa powder. Repeat this a second time to ensure the madeleines do not stick. If using a nonstick pan, you can skip this step. Set pan aside
- Combine Dry Ingredients: Lay out a large piece of parchment paper on your counter. Using a sifter or fine-mesh strainer, sift together the flour, cocoa powder, and baking powder. Repeat the sifting of these ingredients to ensure they are well blended. To do this, place your sifter or fine-mesh strainer over a large bowl, pick up the parchment paper by the long edges and fold in half over the sifter/strainer, so the dry ingredients are now sifted into the bowl. Set aside
- Whisk Wet Ingredients: Add eggs, sugar, and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Start out on low speed, gradually increasing to medium speed as the ingredients begin to combine. Whisk at medium speed for 2 minutes, stopping to scrape the sides and bottom of the bowl with a spatula. Turn the mixer on and bring to full speed, whisking for 8-10 minutes until the mixture is very light in color and the ribbon stage has been achieved. This means that when you lift the whisk out and form a shape with the batter, the shape remains present for 3 seconds. If you are in doubt about whether or not ribbon stage has been achieved, keep whisking for another minute or two. It’s very difficult to over whisk, so keep going until you’re sure ribbon stage has been achieved.
- Fold in Dry Ingredients & Melted Butter: Carefully fold in ⅓ of the dry ingredients to the egg/sugar mixture. Once it’s incorporated, fold in half the melted, cooled butter. Repeat this by folding in ⅓ of the flour, followed by the second half of the butter and finishing by folding in the final ⅓ of the flour. Don’t overwork the batter, but make sure no flour streaks present in the batter.
CHOCOLATE MADELEINES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (7)Calories 61 per servingTotal Time 1 hr 31 mins
- Prepare the madeleine pans by thoroughly buttering each well. Lightly dust with flour or cocoa and tap out any excess. Place the prepared pans in the freezer for at least 10 minutes. Preheat the oven to 350°F.
- To make the batter: Place a large sifter over a mixing bowl. Add the flour, baking powder, salt, and cocoa and sift them into the bowl.
- In a small bowl, whisk together the eggs, sugar, vanilla, honey, zest, and juice. Pour the liquid ingredients into the dry ingredients and whisk until no lumps remain. Add the melted butter and whisk until smooth. Cover the bowl and chill the batter for 1 hour.
- To bake: Fill each well of the madeleine pan with 1 level tablespoon of batter. Once filled, tap the pan on the counter to encourage the batter into the grooves.
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