Dark-Chocolate Madeleines With Chocolate Mint Glaze

"Oh these are good and rich--more like a cookie to have with coffee than with a Proustian tisane. They require a little work but they really are worth it. From "Chocolate Passion: Recipes and Inspiration From the Kitchens of Chocolatier Magazine," by Tish Boyle and Tim Moriarty. Cooking time includes time for chilling the batter and cooling the cookies and allowing for the glaze to set."
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Ready In:
24 cookies




  • 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.

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<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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