Chocolate Glazed Madeleines Food

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 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.

DARK-CHOCOLATE MADELEINES WITH CHOCOLATE MINT GLAZE

Steps:

• In a small, heavy saucepan, heat the butter over medium heat until light golden brown and fragrant, about 5 minutes.
• Remove from the heat and stir in the cocoa powder.
• Strain the mixture and let cool until tepid.
• Meanwhile, melt the chocolate, and allow it to cool slightly.
• Sift the flour, baking powder and salt together into a small bowl and set aside.
• Place the eggs, egg yolk and the granulated sugar into a 4 1/2 -quart bowl of a heavy-duty electric mixer.
• Place the bowl with the eggs and sugar over a bowl of hot water to warm them, stirring frequently until the sugar begins to dissolve.
• Remove the bowl with the eggs and sugar from the water and dry off the bottom.
• Attach the bowl to the mixer and beat the egg mixture using the whisk attachment on medium-high speed until the mixture forms soft peaks when the beater is lifted.
• Beat in the vanilla extract.
• In a clean, grease-free bowl using a hand-held electric mixer, beat the egg whites on high speed until they form stiff but not dry peaks.
• Fold the dry ingredients into the egg-sugar mixture.
• Fold in the melted butter and chocolate. Finally, fold in the egg whites. Place the madeleine batter in the refrigerator to chill for 15 minutes.
• Place 2 racks in the lower half of the oven and preheat to 375 degrees.
• Butter and flour two 12-mold madeleine pans. Chill the pans briefly.
• Remove the pans and the batter from the refrigerator.
• Place a dollop of batter in each mold and smooth with an offset palette knife or spatula.
• Bake for 15 minutes, or until the center springs back when lightly touched.
• Do not overbake.
• Remove the madeleines from the molds and cool on a wire rack.
• To make mint-chocolate glaze, place chopped chocolate into a heat-resistant bowl.
• In a small saucepan, bring the heavy cream to a boil.
• Immediately pour the cream over the chocolate and let stand 1 minute before stirring.
• Stir gently until the chocolate is melted and combined.
• Stir in the mint extract.
• Using a pastry brush, generously glaze half of the shell side of each madeleine.
• Allow the glaze to set before wrapping in plastic or storing in an airtight container.

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 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.