Baking Recipe: French Madeleines Coated in Dark Chocolate

Ever heard good things come in small packages? I believe it so. I do enjoy making desserts in bite sizes now. It may be a little more work, instead of just 1 time off; you got to repeat the process a couple times more.. but it's fun. The end result is satisfying. I really find a sense of accomplishment whenever it's decorated nicely. Not only look good, it's delish and baked to perfection  Also you don't only get 1 but a few more along the way. The right reason to have second helpings...LOLs.

I was extremely inspired by Pei Li's from Pei Li's Miniatures beautiful rustic tray that I thought the best perfect way to show off my little decadents in it will be French Madeleienes. The quintessential taste of Paris that screams chic and delightful. Whenever I crave for Madeleines, I stick to this true and tested recipe. It will give you a tiny little plump buttery soft and firm little cakes. For a switch up, pair them with your favourite jam. A perfect picnic treat or a gift. Bon Appetit!

Recipe
adapted from Australian Delicious Magazine, Dec/ Jan 2007 edition

yields 22 average size madeleines

For madeleines

125g unsalted butter
125g plain or all purpose flour
1tsp baking powder
125g caster sugar
3 eggs
1-2 tsps pure vanilla extract
powdered sugar, to dust (optional)

For dark chocolate coating (optional)

150g chopped dark chocolate or chocolate chips
1 tbsp golden syrup
50g unsalted butter

To prepare madeleines:

1. Melt butter in a small saucepan over low heat or using a heat proof bowl, melt butter in microwave for about 40 seconds or until melted..

2. Use about a tablespoon of butter to grease madeleine pan. Or if you have Wilton cake release, use that as it works too. If so reduce butter to 120 grams.

3. Sieve flour and baking powder in another bowl.

4. In a mixing bowl, place sugar, eggs, and vanilla extract and whisk until smooth. Gradually then whisk in flour mixture. Lastly using your whisk fold in melted butter and making sure to not over mix. Batter should have no lumps and ribony in texture. Cover with cling film wrap, to prevent skin from forming and chill for 30 minutes in the fridge.

5. Meanwhile, preheat oven to 200 Celsius. Using a piping bag, without any tip, pipe batter into each mould until 3/4 full. Bake for 8-10 minutes or golden and springy to touch. Set aside to cool for about 10 minutes or so. Use a small knife to ease the madeleines out if you're not using a silicon mould.

To prepare dark chocolate coat:

1. In a heat proof bowl, combine chocolate, butter and golden syrup together and heat in microwave for about 1 minute if on medium heat or 40-35 seconds on high heat. Careful to not burn the chocolate. Stir it once a while to help the melting process.

2. Dip 1/4 of madeleine into chocolate and set it on a tray layered with parchment paper. Transfer to fridge to help chocolate set and thaw for about 15 minutes before serving.

xx