Monday, March 8, 2021

Chocolate Madeleines #BakingBloggers

These tender sponge cakes called Madeleines hail from France.  They are distinctive in their little shell shapes.  They are light, fluffy and as decadent as you would expect from a French dessert.


Join the Baking Bloggers as we share recipes for this amazing and impressive dessert.....

Sue of Palatable Pastime invites us to join her on the first Monday of each month baking up some deliciousness based on a theme or ingredient.  This month we are baking Madeleines........

Baking Bloggers

Madeleines






This was my first time making Madeleines. This is because I didn't own a Madeleine pan and I balk at putting another single use item in my kitchen cupboard.  So when Sue announced this month's theme for Baking Bloggers, I cursed her under my breath, bit the bullet and ordered up some pans.


I found a recipe for Chocolate Madeleines at Epicurious.com.   I made the batter on Tuesday and baked them up on Wednesday morning.  I had hoped to serve them as one of the desserts at our Fish Fry on Friday, but the recipe warned that these little cakes are best served on the day they are baked.  Knowing this, I instead took them with me and shared them with the volunteers who help me out on Wednesdays.
They were a big hit. 

I am wracking my brain trying to figure out what else I could use these pans for.....so far Jello Shots is the best idea I've come up with....I think I will serve those to my volunteers after the last Friday Fish Fry this Lenten Season...we will be celebrating for sure!!!



Desserts, Cakes, Cookies ,
Desserts
French
Yield: 36
Author: Wendy Klik
Chocolate Madeleines

Chocolate Madeleines

These tender sponge cakes called Madeleines hail from France. They are distinctive in their little shell shapes. They are light, fluffy and as decadent as you would expect from a French dessert.
Prep time: 15 MinCook time: 7 Mininactive time: 1 HourTotal time: 1 H & 22 M

Ingredients

  • 3/4 c. flour
  • 1/2 c. baking cocoa
  • pinch of salt
  • 4 eggs
  • 1 c. sugar
  • 1 t. vanilla
  • 1 1/2 sticks butter, melted and cooled
  • extra butter, room temperature, for treating pans

Instructions

  1. Sift together the flour, cocoa and salt.
  2. Place eggs, sugar and vanilla in large bowl of stand mixer, fitted with the whisk attachment.  Beat until thick and lemon colored. Turn the speed to low and gradually fold in the flour mixture and then the melted butter.
  3. Generously butter the Madeleine pans and fill each well about 3/4 full.  Place into the refrigerator along with any remaining batter in the bowl for at least one hour.
  4. Bake in a preheated 425* oven for 6-7 minutes, until firm and puffed.  Turn out of pans immediately, wipe out pans and allow to cool before buttering and filling with any remaining batter.

Notes:

Recipe adapted from one by Susan Heremann Loomis for Epicurious.

Calories

80.49

Fat (grams)

4.80

Sat. Fat (grams)

2.80

Carbs (grams)

8.29

Fiber (grams)

0.29

Net carbs

8.00

Sugar (grams)

5.61

Protein (grams)

1.23

Sodium (milligrams)

44.49

Cholesterol (grams)

31.64
Created using The Recipes Generator

8 comments:

  1. Madeleine jello shots! There you go! These must have been well received.

    ReplyDelete
  2. These chocolate madeleine are so..oo good. Love your idea of using the pan to make jello shots.

    ReplyDelete
  3. Your cookies are gorgeous! They have that pretty shine on them. And now I am going to obsess over the idea of testing this jello shot theory out with the pan - or maybe at least some fun kid friendly jello jigglers?!

    ReplyDelete
  4. The madeleines look perfect and delicious. Like the idea of using the pan for jello.

    ReplyDelete

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