Dark Chocolate Madeleines With Chocolate Mint Glaze Food

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.

DARK CHOCOLATE MADELEINE RECIPE

Steps:

• First, make sure to melt the butter and chocolate and set them aside to cool down slightly. They must not be hot, only warm when adding them in step 6.
• In a small mixing bowl, combine flour, baking powder, cocoa, and coffee. Whisk until well combined. Set aside.
• In a large mixing bowl, add room temperature eggs and sugar. Using a whisk (not an electric whisk), whisk together vigorously for 2 minutes until pale and thick.
• Add half the flour/cocoa mixture to the whisked eggs. Gently fold with a spatula until just combined.
• Add remaining flour/cocoa mixture and fold until incorporated and no lumps of flour remain. Ensuring not to over-mix as you don't want to deflate the whisked eggs and lose air.
• Pour in cooled melted butter and melted chocolate. Gently fold and mix until incorporated, ensuring not to over-mix. It will be a thick fudgy batter.
• Cover bowl with plastic wrap and place in the refrigerator to chill for 30 minutes.
• Meanwhile, preheat oven to 180ºC fan-forced (356ºF fan-forced) to heat up whilst the batter chills.
• To prepare madeleine pan: Take a pastry brush and 1 tablespoon of extra melted butter and brush a light layer into each madeleine mold. Ensure no excess butter "pools" in the molds.
• Add the extra 1/2 tablespoon of cocoa powder into a fine-mesh sieve or small mesh tea ball (refer to above process images).
• Lightly dust a layer of cocoa into each madeleine mold.
• Tap out the excess cocoa into the kitchen sink by turning it over and tapping the sides of the pan a few times to remove excess powder.
• Remove batter from the refrigerator.
• Spoon one level tablespoon of batter into the middle of each madeleine mold. Leaving the batter untouched, it will spread out into the wells during baking.
• Bake for 10-12 minutes or until madeleines spring back when lightly pressed in the middle and they have a small dome in the middle.
• Remove and cool in pan for 2 minutes.
• Carefully remove each madeleine using your hands as they should slip right out. Transfer to a wire rack to cool completely.
• Dust over a little cocoa powder if desired whilst they're cooling.
• To bake the remaining batter, wait until the madeleine pan has cooled down to room temperature.
• Fill the molds with the batter repeating the above method, there is no need to grease or dust the pan again as there will be excess butter and cocoa remaining.
• TIP: if your madeleine pan is not non-stick, I would recommend greasing and dusting it again for your next batch.
• Serve and enjoy!

CHOCOLATE MINT GLAZE

Steps:

• In the top of a double boiler set over simmering water, melt the chocolate, stirring occasionally, until smooth. Whisk in the water and creme de menthe all at once. Remove from the heat and stir until very glossy. Use immediately as a glaze for chocolate mint cake.

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 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.