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Malted Chocolate Madeleines
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Malted Chocolate Madeleines

Rich chocolate madeleines with a subtle malty flavor.
Course Dessert
Cuisine American, French
Keyword Chocolate
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 42 minutes
Servings 22 madeleines
Calories 78kcal

Ingredients

  • 45 g all purpose flour
  • 35 g cocoa powder
  • 2 Tbsp malted milk powder
  • 1/2 tsp baking powder
  • 1/4 tsp of salt
  • 100 g sugar
  • 3 eggs room temperature
  • 1/2 tsp vanilla
  • 113 g unsalted butter, melted + 1-2 Tbsps for greasing
  • 50- 75 g malted candy melts optional

Instructions

  • In a medium bowl, sift together the flour, cocoa powder, malted milk powder, baking powder, and salt. Whisk to combine and set aside.
  • Whip the sugar, eggs, and vanilla in a medium bowl on a medium- high speed until tripled in volume, about 5 minutes. The mixture should be pale, thick, and fall like ribbons before sinking into the rest of the mixture.
  • Add half of the dry mixture. Gently fold until just combined. Add the remaining dry ingredients and fold until just combined.
  • Add the melted butter and fold until the mixture is just combined. Cover the bowl and chill for at least several hours, or even overnight.
  • About 30 minutes before you are ready to bake, preheat the oven to 375°F. Melt a tablespoon or two of butter and brush your pan with it. Add a rounded tablespoon (or pipe a shallow layer) of batter to each cavity. Place the remaining batter in the fridge.
  • Place the pan in the oven and immediately drop the temperature to 350℉. Bake for 12 minutes. The madeleines should be set and when you gently poke one, it should not leave an indent. Let them cool for a minute or two before removing them from the pan. Place the madeleines on a cooling rack to cool completely.
  • To use the rest of the batter, turn the oven back to 375℉ and allow the pan to cool. Once the pan has cooled, you can grease a few madeleine cavities and bake the remaining batter just as we did in the previous step. You will not need to grease the entire pan, just enough for any remaining batter.
  • To decorate, drizzle with melted candy melts.

Notes

  • You will get 22- 24 madeleines depending on how you portion the batter.
  • Calorie count does not include candy melts.