Product chocolate madeleines fluffy with their nice bump and very tasty with their chocolate shell... An easy and tasty recipe to make for a snack! You can prepare the dough the day before and cook them on D-Day.

I give you below my tips to have this famous “bump” for sure. Because a madeleine without a bump is not a real madeleine, is it?

A few details about this recipe for chocolate madeleines

• flavors : the madeleines themselves are slightly flavored with vanilla, the shell is chocolate. A duo that is always unanimous!

• Texture : we appreciate the contrast between the softness of the madeleine and the chocolate coating.

• Difficulty level : easy ! You just have to be patient because it takes two hours to rest for the dough. On the material side, to make the chocolate shell, I recommend a silicone madeleine mold, it is very easy to unmold.

Ingredients to plan for making these chocolate madeleines

• eggs : preferably large eggs, this is what brings softness.
• Light brown sugar : it brings gluttony to the recipe.
• Soft butter : to make the hazelnut butter (I tell you everything in the recipe)
• flour : to create texture.
• yeast : to allow the madeleines to puff up.
• vanilla : a little natural vanilla extract to flavor the madeleines.
• chocolate : light-bodied dark pastry chocolate to make the outer shell.

How to make chocolate madeleines?

First stage : brown butter. This is a classic butter that is melted in a saucepan to give it more flavor. It's really ideal for madeleines and financiers, for example.

Then we prepare madeleine dough by mixing all the ingredients, with the hazelnut butter last. The paste obtained is very thick and this is quite normal. Refrigerate it for 1 hour.

Then fill the silicone madeleine mold and refrigerate again for 1 hour. Then all that remains is to bake in a very hot oven. Cooking is fast. Next, unmold the madeleines.

To do the chocolate shell, melt some dark chocolate then brush the prints with chocolate. We press the madeleines inside and refrigerate. Finally, all you have to do is unmold the chocolate madeleines and taste them.

My tips for well rounded madeleines

Cool the dough to create a thermal shock

This is trick number 1 for the bump to form. The chocolate madeleine dough must be cooled twice: once just after mixing the ingredients. Then a second time after filling the mold.

Fill cavities 3/4 full

The madeleines will swell in their mould, so they need room to spread out (without overflowing). So I fill my prints almost to the top leaving a few millimeters.

Two cooking temperatures

We start cooking very hot to promote thermal shock (and therefore the creation of the bump) and then lower to cook through. Make sure your silicone madeleine mold allows a high cooking temperature.

Possible variations for this recipe

You can add to the madeleine dough some chocolate chips for even more indulgence. For the chocolate shell, you can use White chocolate or milk chocolate, to change from dark chocolate.

How to properly store your chocolate madeleines?

So that the madeleines keep all their softness, I advise you to keep them at room temperature (away from direct sunlight or heat) in an airtight container. They are kept like this about 4 days.

However, if you want the shell to keep its crunchiness, you should keep them in the refrigerator instead. By keeping them at room temperature, the crunchiness is lost.

Other recipes to try

If you like this kind of easy-to-make delicacies, I advise you to take a look at these other recipes from the blog:

• Lemon poppy seed madeleines
• Millionaire Shortbread
• Peanut butter and chocolate cookies
• Chocolate banana muffins
• Crispy and fluffy Liège waffle
• Brookies: half brownie half cookie

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful madeleines!