Chocolate Ganache For Chocolate Glazed 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 GLAZED MADELEINES

Steps:

• Heat oven to 350 degrees.
• Coat the molds first with vegetable-oil spray, then lightly rub with room-temperature butter. Do not leave any lumps of butter in the indentations of the mold.
• Set molds on a baking tray. To keep them level, prop them up with loosely crumpled aluminum foil.
• Melt the butter and allow it to cool while proceeding with the recipe.
• Using the whisk attachment on an electric mixer, beat together the eggs and sugar until tripled in bulk, 10 to 12 minutes.
• Add the salt, vanilla, and lemon zest, mixing thoroughly. Add the flour in 3 batches, very quickly shifting speed from low to high after each addition. Add the melted butter in the same manner.
• Using the whisk, scrape sides and bottom of the bowl, carefully blending batter so the butter doesn't settle to the bottom.
• Fill the prepared molds three-quarters full. Bake until golden, about 10 minutes, depending on size of mold. Invert cakes onto wire racks as soon as they are removed from oven. When thoroughly cooled, glaze with Chocolate or White Chocolate Ganache.

CHOCOLATE GANACHE GLAZE

Steps:

• Place the chopped chocolate in a bowl. Scald the cream. Pour the hot cream over the chocolate and gently stir to melt all the chocolate. This can be made up to 3 days before and reheated slightly for use. The glaze should drizzled over the puffs when its room temperature, or slightly warm, but still liquid. If the glaze is hot, it will drip too much.;

CHOCOLATE GANACHE FOR CHOCOLATE GLAZED MADELEINES

Steps:

• Combine chopped chocolate and heavy cream in a double boiler and let chocolate melt over medium-low heat, stirring occasionally. When mixture is satiny smooth, remove from heat and let cool slightly.
• Place madeleines on a rack over a tray lined with parchment. Pour chocolate over madeleines, making sure all sides are covered. (Try to keep crumbs from dropping onto the tray, so chocolate can be used again.)
• When the chocolate has been absorbed into the madeleines, apply a second coat, glazing as evenly as possible.
• Transfer madeleines to a clean rack to dry.

CHOCOLATE GANACHE

Steps:

• Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.

WHITE CHOCOLATE GANACHE FOR CHOCOLATE GLAZED MADELEINES

Steps:

• Place chopped white chocolate in a warm, dry stainless-steel bowl. Put the bowl in a warm spot, such as a gas oven with just the pilot light on or an electric oven set at 99 degrees. Stir occasionally with a wooden spoon (see note).
• Mix together the melted chocolate and heavy cream until smooth.
• Place madeleines on a rack over a tray lined with parchment. Pour chocolate over madeleines, making sure all sides are covered. (Try to keep crumbs from dropping onto the tray, so chocolate can be used again.)
• When the chocolate has been absorbed into the madeleines, apply a second coat, glazing as evenly as possible.
• Transfer cakes to a clean rack to dry.

CHOCOLATE "GANACHE" GLAZE

Steps:

• Melt the chocolate chips and the butter in a small heavy saucepan over low heat, stirring constantly.
• Stir in the milk and the honey until the mixture is smooth and glossy.
• Let the chocolate cool to spreading consistency, then pour over the cake.
• Spread chocolate on top and on the sides of room temperature cake.
• Chill until set.