Chocolate Chip Madeleines Food

10 HOMEMADE CHOCOLATE DESSERTS, INCLUDING CHOCOLATE MADELEINES

Steps:

• Brush a madeleine baking pan with the melted butter.
• Put remaining butter and the chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water (be sure the water doesn't touch the bowl). Heat until chocolate and butter are almost melted, 3-5 minutes. Remove from heat and stir together until smooth.
• Sift powdered sugar, flour, cocoa and salt into a bowl using a mesh strainer.
• Beat egg whites in a large bowl with an electric mixer or by hand until very frothy, about 2 minutes. Stir in flour mixture until combined. Add chocolate mixture and mix with a spatula until well blended.
• Portion batter into the pan, filllig each cup with about 1 heaping tablespoon of batter. Chill in the refrigerator one hour. If your pan makes only 12 at a time, chill remaining batter in a bowl and bake in batches.
• Preheat oven to 375 degrees.
• Bake about 12 minutes, or until madeleines are springy to touch. Cool in pan 1 minute, then unmold madeleines onto a rack. Serve warm or at room temperature.

CHOCOLATE CHIP MADELEINES

Steps:

• Melt the butter and honey in a small saucepan and simmer until syrupy-about 8 minutes. Pour into a bowl and set aside to cool. Don't worry if the mixture splits slightly.
• Using an electric stand or hand-held mixer, whisk the eggs and sugar together for around 8 minutes or until the mixture has tripled in volume.
• Fold in the flour then the butter mixture and leave until cold. Stir the chopped chocolate into the cake mixture. Rest in the fridge for a couple of hours.
• Preheat the oven to 375°F. Butter and flour the madeleine molds. Put a teaspoonful of mixture into each mold and bake for about 15 minutes or until just firm to the touch and golden brown.
• Best served warm.

MADELEINES II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds.
• In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
• Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
• Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

CHOCOLATE MADELEINES

Steps:

• Sift together the flour, cocoa and salt.
• Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon colored.
• Fold in the flour, then the melted butter.
• Butter the madeleine pans with a pastry brush, then spoon in the batter, filling each about 3/4 full.
• Refrigerate the filled madeleine pans and the remaining batter for one hour.
• Heat oven to 425 degrees.
• Bake the madeleines just until they are firm and puffed, about 7 minutes.
• Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used.
• The madeleines are best when eaten slightly warm or at room temperature the same day they are made.

CHOCOLATE MADELEINES

Steps:

• Preheat oven to 350 degrees.
• Put the two chocolates and the milk in a double boiler and cook over low heat until the chocolate is melted, about 5 minutes. Remove from the heat and set aside to cool slightly. Blend the dry ingredients together and set aside. Combine the chilled espresso and Madeira in a separate bowl.
• Cream the butter and sugar together in a mixer. Add the eggs, one at a time. Add the melted chocolate. Alternately add the flour and espresso mixtures. Mix until all the ingredients are incorporated.
• Coat a madeleine pan with the vegetable oil. Fill each scallop three-quarters full and bake for 10 to 15 minutes. Leave the madeleines in the pan until completely cooled, then transfer to airtight containers for storing.

MADELEINE COOKIES

Steps:

• Heat oven to 325 degrees. In a small saucepan, melt butter until light amber in color.
• Brush madeleine pan with melted butter, and dust lightly with flour. Place hazelnuts and 1 tablespoon confectioners' sugar in the bowl of a food processor fitted with a steel blade, and process until very fine.
• Combine hazelnut mixture, 1 cup plus 3 tablespoons confectioners' sugar, flour, and salt in a medium bowl. Add egg whites and vanilla, and whisk to combine. Add melted browned butter, and whisk until incorporated. With a tablespoon, fill molds evenly, about 3/4 of the way. Transfer to oven, and bake 14 to 18 minutes. Cool 2 minutes, and remove from pan. Cool completely on a rack, ridged side up. Dust cookies with confectioners' sugar.

CHOCOLATE MADELEINES

Steps:

• 1. Sift together the flour, cocoa and the salt.
• 2. Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon-colored. Fold in the flour, then melted butter.
• 3. Butter the madeleine pans, then spoon in the batter, filling each about three fourths full. Refrigerate the filled madeleine pans and the remaining batter for one hour.
• 4. Heat the oven to 425°F (220°C).
• 5. Bake the madeleines just until they are firm and puffed, about 7 minutes. Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used. The madeleines are best when eaten slightly warm or at room temperature the same day they are made.