Hazelnut-chocolate madeleines

Hazelnut-chocolate madeleines - Lilie Bakery
Hazelnut-chocolate madeleines - Lilie Bakery
Hazelnut-chocolate madeleines - Lilie Bakery

Small hazelnut chocolate madeleines to taste it? I predict so! Who can resist these little sweets that can be devoured in two bites? Because this is the problem: it is eaten very quickly, so I strongly advise you to cook at least twenty;). Ask myself to make a recipe for the blog, it's been a while since this had happened to me! Last week on my Instagram account, I told you that on the work side I was pretty well spoiled at the moment, the downside is that I have less time for the content of the blog: so instead of slouching limply on the sofa this weekend, I motivated myself to make this pretty batch ... 

I love using hazelnut powder in my desserts: it's so fragrant and comforting. And if you want, you can also replace it with ground almonds. For the chocolate side, I added a touch of bitter cocoa powder in the dough and especially I dipped the madeleines in melted chocolate and added praline, for an additional touch of greed. 

To make them, it's child's play (besides my daughter loved doing this batch with me). Totally the kind of recipes we keep on hand for fall weekends ...

For the details of the realization, go to the bottom of the article.

Hazelnut-chocolate madeleines - Lilie Bakery
Hazelnut-chocolate madeleines - Lilie Bakery
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5 on 4 votes

Hazelnut chocolate madeleines

Garnished with chocolate for even more indulgence ...
Prep time15 minutes
Cook time11 minutes
Yield: 20 Madeleines

Ingredients:

  • 100 g all-purpose flour
  • 50 g hazelnut powder
  • 1 cs bitter cocoa powder
  • Half a sachet of baking powder
  • A pinch of salt
  • 120 g soft butter, melted
  • 100 g Brown sugar
  • 3 eggs
  • 1/2 cc natural vanilla extract
  • +
  • 1 tbsp soft butter, melted
  • 1 cc flour
  • +
  • 100 g dark chocolate pastry
  • A handful of praline

Instructions:

  • Whisk the eggs and sugar to obtain a homogeneous mixture. Incorporate the sifted flour, ground hazelnuts, cocoa, baking powder, salt.
  • Then add the melted butter (but not hot) and the vanilla extract. Mix well.
  • Place the dough in the refrigerator for 1 hour (you need a thermal shock for proper cooking).
  • Preheat the oven to 225 ° traditional heat.
  • Make the small butter / flour mixture to coat the imprints of the madeleines mold with your finger (I use a tin mold, I put the link at the bottom of the article), then put it in the freezer for 10 minutes.
  • Then fill the imprints with paste - without exceeding 3/4 of the imprint (otherwise it will overflow). Bake for 6 minutes at 225 ° then lower to 180 ° and continue cooking for 5/6 minutes.
  • Immediately unmold the madeleines by tapping the mold on your work surface. Then let the madeleines cool on a rack.
  • Make a second batch.
  • Melt the chocolate in a double boiler and dip the top of each madeleine in it. Sprinkle with praline.

Notes:

Store for several days in an airtight container at room temperature.
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

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9 comments

  1. Reply

    LadyMilonguera

    2th October, 2019

    Hazelnuts and chocolate… These madeleines are irresistible!

  2. Reply

    Sandrine Goulee

    2th October, 2019

    Another tasty recipe !! THANK YOU

  3. Reply

    L&T

    13th October, 2019

    A perfect recipe for the season!

  4. Reply

    Julia

    27th October, 2019

    Not only is the recipe very appetizing, but the photos are also always beautiful! Thank you Aurélie

  5. Reply

    CoLine

    22th May 2020

    Hmmm! It was a treat. Thanks for the recipe

  6. Reply

    Linda

    2th May 2021

    5 stars
    Super madeleines. I used corn flour and coconut blossom sugar. Super light mellow. My son liked it a lot. Thank you so much.

    • Reply

      Lilie bakery

      4th May 2021

      Top ! Thanks for your return :)

  7. Reply

    Emmanuelle

    March 10, 2023

    Hello, I will try your recipe tonight! But I don't have an iron mold but a silicone one. Should I do the same to coat them with butter/flour and freeze for 10 minutes? THANKS!

    • Reply

      Lilie bakery

      March 10, 2023

      Hello Emmanuelle, yes you can butter the silicone. The refrigeration is the same as well. See you soon :)

5 from 4 votes (3 ratings without comment)

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