Mocha Madeleines Food

MOCHA MADELEINES

Steps:

• Heat oven to 200C/180C fan/gas 6 and butter a 12-hole madeleine tin or a 24-hole mini madeleine tin. In a small pan, heat the butter over a medium heat until frothy and golden with a nutty aroma. Leave to cool.
• Sieve the flour and cocoa into a large bowl, then stir in the egg yolks, honey, coffee, melted butter and both sugars. Whisk the egg whites until stiff peaks form, then fold into the cocoa mix.
• Spoon the mixture into the tin, half-filling each of the madeleine holes. Chill in the fridge for 1 hr.
• Bake for 7 mins if using a 24-hole mini madeleine tin, or for 10-12 mins if using a 12-hole tin. Remove from the oven and leave to cool.
• Melt the white chocolate in the microwave in short bursts, then drizzle over the madeleines.

ASHLEY'S MOCHA MADELEINES

Steps:

• Make the madeleines: Beat eggs, granulated sugar, and vanilla with a mixer on medium speed until frothy, about 4 minutes. Whisk together flours, cocoa powder, baking powder, ground espresso, and salt.
• Fold flour mixture into egg mixture in 2 additions using a rubber spatula. Fold in melted butter until incorporated. Refrigerate overnight.
• Preheat oven to 375 degrees. Butter madeleine tins, and dust with cocoa powder, tapping out excess. Refrigerate prepared tins until ready to use.
• Fill each mold with 1 heaping tablespoon batter. Bake until a cake tester inserted into centers comes out clean, 7 to 8 minutes. Immediately turn out madeleines onto a wire rack.
• Make the glaze: Whisk together confectioners' sugar and brewed espresso. Stir in ground espresso.
• Once cooled, dip half of each madeleine into glaze at an angle; let excess drip off. (Glaze should be opaque when covering madeleines. If too thick, add more brewed espresso. If too thin, add more confectioners' sugar.) Transfer to parchment paper, and let dry until glaze is set, about 30 minutes.