Personalized chocolate madeleines soft with their nice bump and very tasty with their chocolate shell... An easy and tasty recipe to make for teatime! 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.
- unsalted butter : to make the hazelnut butter (I tell you everything in the recipe)
- all-purpose 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 completely 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!
- 130 g unsalted butter
- 2 large eggs
- 70 g light brown sugar
- 1 cc natural vanilla extract
- 130 g all-purpose flour
- 1 cc baking powder
- 170 g 52% cocoa dark chocolate
- Prepare the hazelnut butter: in a saucepan, heat the diced butter over medium heat until you get a nice golden color. Filter the foam on the surface and leave to cool completely for the rest.
- In a bowl, whisk the eggs and brown sugar. Add the vanilla extract.
- Separately, sift the flour and baking powder. Then add to the previous mixture using a whisk. Finish by incorporating the hazelnut butter. The batter is thick, that's normal.
- Film the madeleine dough on contact (the film must touch the dough) and refrigerate for 1 hour.
- With a tablespoon, fill the cavities of a silicone madeleine mold almost to the top (buttered or not, depending on your habits). Refrigerate again for 1 hour, this ensures a nice bump.
- Preheat the oven to 225° traditional heat. Bake the silicone plate at this temperature for 6 minutes (place it directly on the grid, not on a plate). Then lower to 180° and continue cooking for 5 minutes.
- Remove from the oven, let cool in the mold then unmold the madeleines.
- Melt the dark chocolate in the microwave or bain-marie then garnish each cavity with 2 tsp of melted chocolate. Press each madeleine into its indentation so that the chocolate coats their base well. Refrigerate for 1 hour for the chocolate to harden then unmold the madeleines.