Recipe by mersaydees
This is from the May 1987 issue of the incredible magazine, Chocolatier.
Top Review by momaphet
These were a little bit of work but not too difficult - they just use a lot of dishes. I used a combination of Lindt 70 %, Trader Joe's and Fran's Bittersweet chocolates. The chocolate flavor is wonderful - worth using excellent chocolate, but I was disappointed in the final product. Almost every one stuck, but more than that - I followed the directions about cooking until the spring back - they never did. I think because of the seperated eggs they had an airier texture then you usually get with madeleines so instead of spring they just dented. Then when cooked longer a touch broke through. They were dry not fudgy at all. The one in the tins I baked for 13 mins - I should have pulled them our when I first checked at 11, but was looking for the spring. I cooked 4 in little tart tins that were deeper and pulled them out sooner, they were a little moister but not much, they reminded me of a dry cake brownie, but at least the flavor was good. Thanks for sharing your recipe maybe some adjustments would help. Made for ZWT 5 for theCooks With Dirty Faces.
- 3 ounces bittersweet chocolate, coarsely chopped
- 1⁄3 cup all-purpose flour, sifted
- 1⁄2 teaspoon double-acting baking powder
- 1 pinch salt
- 5 tablespoons unsalted butter, softened
- 1⁄4 cup superfine sugar
- 1 large egg, separated, at room temperature
- 1 tablespoon milk, at room temperature
- 2 teaspoons vanilla
Directions See How It's Made
- Position rack at center of oven and preheat to 375 degrees F.
- Generously butter the twelve indentations of a madeleine mold pan (where each shell is 3-by-2-inches). Lightly dust the indentations with flour and remove the excess.
- In the top of a double boiler set over hot, not simmering, water, melt the chocolate, stirring frequently until smooth. Remove the top of the double boiler containing the chocolate and set aside to cool for 5 to 10 minutes.
- In a small bowl, stir together the flour, baking powder, and salt.
- In a medium bowl, using a hand-held electric mixer set at med-high, beat the butter and the sugar together for 30-60 seconds, until creamy.
- Add the egg yolk and continue mixing for 20-30 seconds, until light.
- Beat in the melted chocolate.
- Reduce the speed to low and mix in the milk and vanilla.
- Add the flour mixture and mix just until smooth.
- In a medium bowl, using a hand-held electric mixer set at low speed, beat the egg white until frothy. Gradually increase the speed to medium-high and continue beating the egg white, until stiff, shiny peaks form when the beaters are lifted. Fold the egg white into the chocolate mixture, until evenly mixed.
- Divide the batter between the buttered molds. Smooth the tops so that the batter is level with the top of each mold.
- Bake the madeleines for 12 to 15 minutes, until they spring back when gently pressed with a finger. Do not overbake, otherwise the madeleines will lose their moist, almost fudgy texture.
- Cool the madeleines in the pan on a wire rack for 10 minutes.
- Unmold the madeleines by inverting the pan onto a work surface and gently tapping.
- Serve them warm, or cool completely and store in an airtight container.