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CHOCOLATE MADELEINES

Category: Cakes and Tarts

Difficulty: Easy

Prep Time: 20 min

Cook Time: 4 - 5 min

Total Time: 25 min

INGREDIENTS

Calculated for 60 mini madeleines

100 grams flour
20 grams VALRHONA COCOA POWDER
2 grams baking powder
100 grams butter
20 grams ILLANKA 63% COUVERTURE
100 grams whole eggs
120 grams sugar

INSTRUCTIONS

Sift the flour, VALRHONA COCOA POWDER and baking powder together.
Combine the butter and ILLANKA 63% couverture and melt in a microwave.
Mix the eggs and sugar with a spatula until all of the sugar is fully incorporated.
Add the flour mixture into the egg batter. Mix until there are no dry spots. Do not over mix. Then add the butter mixture.
Refrigerate overnight before baking.

Assembly & Finishing:

Butter the madeleine pan and then sprinkle some flour on top. Tap the pans upside down to get rid of any excess flour. Pipe the batter into the pan.
Bake at 350°F (177°C) for 4-5 minutes.
Cool and Serve.

NAVIGATION

CONTACT INFORMATION

Customer Support:
(718) 522-7001
Address:
Valrhona Inc.
222 Water Street
Brooklyn, NY 11201
USA
Email:
info-us@valrhona.com

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CHOCOLATE MADELEINES

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