1/22/2012
Chocolate Madeleines
(for madeleines)
1 stick plus 2 T unsalted butter
3 oz semisweet chocolate
2 T cocoa powder
3/4 cup granulated sugar
1 1/4 cups sifted all-purpose flour
pinch salt
3 eggs
2 egg yolks
1 t vanilla extract
(for cocoa frosting)
3 T unsalted butter
1/2 t vanilla extract
1 T cocoa powder
2 drops red food coloring
1 egg
1 cup confectioners' sugar, sifted after measuring
(for decoration)
1 oz bittersweet chocolate
12 silver candy pearls
>how to make<
(for madeleines)
*Preheat oven to 350 degrees.
*Lightly grease or butter the indentations of a madeleine mold.
*Melt the butter and chocolate over low heat and stir until chocolate is melted. Set aside.
*Combine cocoa, sugar, flour, and salt in a sauce pan.
*In a bowl, lightly beat eggs, yolks,and vanilla together with a fork until well blended.
*Stir chocolate mixture into the dry mixture, then add egg mixture and blend well.
*Place saucepan over very low heat and, stirring constantly, let the mixture warm for around 2 minutes.Remove from heat.
*Fill the madeleine mold half full with batter.
*Try for uniformity in size, especially if you are making oysters and pearls.
*Bake 12 minutes. Turn out; cool.
(for cocoa frosting)
*Melt the butter in a saucepan and let it turn just slightly nut-brown.
*Remove pan from the heat and add the vanilla, cocoa, food coloring, egg, and sugar.
*Beat with an electric mixer or whisk until very smooth.
(assembling)
*To make Oysters and Pearls, simply place a large dollop of cocoa frosting midway on the flat side of 1 madeleine cookie, then prop and wedge another cookie above it as if an oyster shell were half open.
*Let the frosting harden.
*Place a silver candy pearl at the tip of the shell.
*Brush the tops of the shells with melted chocolate.
-makes 12 oysters and pearls or 24 madeleines-
Note: This recipe was taken from "The Joy of Chocolate".
(for madeleines)
1 stick plus 2 T unsalted butter
3 oz semisweet chocolate
2 T cocoa powder
3/4 cup granulated sugar
1 1/4 cups sifted all-purpose flour
pinch salt
3 eggs
2 egg yolks
1 t vanilla extract
(for cocoa frosting)
3 T unsalted butter
1/2 t vanilla extract
1 T cocoa powder
2 drops red food coloring
1 egg
1 cup confectioners' sugar, sifted after measuring
(for decoration)
1 oz bittersweet chocolate
12 silver candy pearls
>how to make<
(for madeleines)
*Preheat oven to 350 degrees.
*Lightly grease or butter the indentations of a madeleine mold.
*Melt the butter and chocolate over low heat and stir until chocolate is melted. Set aside.
*Combine cocoa, sugar, flour, and salt in a sauce pan.
*In a bowl, lightly beat eggs, yolks,and vanilla together with a fork until well blended.
*Stir chocolate mixture into the dry mixture, then add egg mixture and blend well.
*Place saucepan over very low heat and, stirring constantly, let the mixture warm for around 2 minutes.Remove from heat.
*Fill the madeleine mold half full with batter.
*Try for uniformity in size, especially if you are making oysters and pearls.
*Bake 12 minutes. Turn out; cool.
(for cocoa frosting)
*Melt the butter in a saucepan and let it turn just slightly nut-brown.
*Remove pan from the heat and add the vanilla, cocoa, food coloring, egg, and sugar.
*Beat with an electric mixer or whisk until very smooth.
(assembling)
*To make Oysters and Pearls, simply place a large dollop of cocoa frosting midway on the flat side of 1 madeleine cookie, then prop and wedge another cookie above it as if an oyster shell were half open.
*Let the frosting harden.
*Place a silver candy pearl at the tip of the shell.
*Brush the tops of the shells with melted chocolate.
-makes 12 oysters and pearls or 24 madeleines-
Note: This recipe was taken from "The Joy of Chocolate".
