Homemade Chocolate Madeleines
Foolproof Home Baking for One: Making Moist and Rich Chocolate Madeleines
Calling all solo bakers and chocolate lovers! This recipe is perfect for single households, yielding a manageable batch size and offering a simple, step-by-step guide to creating delicious chocolate madeleines. We’ll walk you through how to make 6 delightful madeleines, perfect for enjoying yourself or sharing with a friend. Get ready for a homemade treat that rivals your favorite bakery!
Key Ingredients- 60g Unsalted Butter
- 1 Large Egg, room temperature
- 60g Granulated Sugar
- 60g Cake Flour (or low-gluten flour)
- 2g Baking Powder
- 15g Cocoa Powder
Cooking Instructions
Step 1
First, melt the 60g of unsalted butter. You can do this gently in a microwave in short bursts or by using a double boiler (bain-marie). Once melted, set it aside to cool slightly so it’s not too hot.
Step 2
In a separate bowl, crack the room-temperature egg. Add the 60g of granulated sugar to the egg. Whisk them together until the sugar is mostly dissolved and the mixture is smooth. You don’t need to whip it to a foamy consistency; just ensure the sugar is well incorporated.
Step 3
Now, it’s time to add the dry ingredients. Sift together the 60g of cake flour, 15g of cocoa powder, and 2g of baking powder into the egg and sugar mixture. Sifting helps remove lumps and aerates the flour, leading to a lighter texture. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of dry flour.
Step 4
Pour the slightly cooled melted butter into the batter. Fold it in gently with your spatula until the butter is fully incorporated and the batter has a smooth, glossy appearance. Again, avoid overmixing.
Step 5
Your chocolate batter is ready! To enhance the flavor and texture, the batter needs to rest. Cover the bowl with plastic wrap or transfer the batter to an airtight container. Refrigerate for at least 30 minutes to 1 hour. This chilling period allows the gluten to relax and the flavors to meld.
Step 6
Preheat your oven to 180°C (350°F). Prepare your madeleine molds by greasing them lightly with butter or oil, or lining them with parchment paper. Carefully spoon the chilled batter into each mold, filling them about 70% to 80% full. Overfilling can cause the madeleines to spill over during baking.
Step 7
Bake in the preheated 180°C (350°F) oven for 10 to 15 minutes, or until the madeleines are slightly puffed and spring back when lightly touched. A toothpick inserted into the center should come out clean. Once baked, carefully remove them from the molds and let them cool completely on a wire rack. Enjoy these delightful chocolate madeleines with your favorite coffee or tea!
