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The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.
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Bring your butter to boiling point and cook it until it turns into hazelnut butter, until it gets that nutty smell. Cool down a bit ..... Preheat the oven to 200c degrees.
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.... and add the chopped chocolate.
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Mix using a whisk until the chocolate melts completely and set a site.
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In another pan, get milk, eggs and both sugars ...
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... and whisk for a couple of minutes until the sugar melts.
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Mix cocoa powder, flour and baking powder and add it to the eggs mix using a sieve to remove any possible lumps.
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Mix until all the flour is incorporated.
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And add the butter mix .....
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.. and whisk until the mix looks all the same texture, meaning both mixes are incorporated. Put the mix into a fridge and rest for 12 hours (over night).
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Get the mix out of the fridge and get it to room temperature. Put the mix into a piping bag and fill up the madeleines ⅔ of his mould space and cook the madeleines for 9 minutes.
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Rest to cool down before removing them from the mould but don't leave them to cool down for two long either or they will stick to the tin.
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Get them ready ......
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Get the icing sugar and dust them as much as you want.
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Happy breakfast!!
COMMENTS
Elena
How much butter do you put? And at what temperature do you bake the madeleines?
Feb. 11, 2015, 2:22 p.m.
Elena
Oops sorry I found the temperature...just haven't found the quantity of butter.
Feb. 11, 2015, 2:23 p.m.
Ivan
180g ! Sorry Elena!
Feb. 12, 2015, 10:43 a.m.
Elena
Thank you Ivan!
Feb. 12, 2015, 6:18 p.m.