- 200 gram butter + extra
- 3 eggs
- 130 gram sugar
- 1,5 tablespoons baking powder
- 200 gram all-purpose flour
- 3 tablespoons cocoa powder
- optional: chocolate for dipping, we’ve used milk chocolate
Kitchen equipment needed
- small saucepan
- large bowl
- fine sieve
- madeleine baking pan (or 2, for 24 madeleines in total)
- silicone kitchen brush
- small pan + bowl (to create bain-marie)
- cooling rack
Preparation — 10 minutes
MELT the butter in the small saucepan. COMBINE the eggs and sugar until you’ve reached a smooth mixture. COMBINE flour, baking powder and cocoa powder and sieve them into the egg mixture. The batter is now done, pour it into a piping-bag and place in the fridge until it’s completely cooled off.
Finishing the chocolate madeleines — 20 minutes
PRE-HEAT the oven to 210 degrees Celsius or 410 degrees Fahrenheit and COAT the madeleine pans with butter. FILL the pans for about 2/3rd with the batter, not too much because the madeleines will rise in the oven. If you also only have 1 madeleine pan, you’ll need to bake them in batches.
BAKE the madeleines for about 10 minutes, check with a wooden skewer if they’re done. Let them cool off on the cooling rack while you melt the chocolate for dipping.
CREATE a bain marie by adding a layer of water to the pan and place a bowl on top. Make sure the water won’t touch the bowl, the steam will melt the chocolate inside the bowl. DIP the madeleines into the chocolate, wait until the chocolate is set and enjoy!
We also have a recipe for the classic French madeleines;