Lemon Chocolate Madeleines

Lemon choco madeleineLemon Chocolate Madeleine

i’m back people! Exam results was released a couple of days back & luckily, i cleared all my modules! Phew!! (Spending too much time in the kitchen is definitely not the best thing) hehe ๐Ÿ˜€

Baked this little babies last night and people are already asking for the recipes on instagram, so there you go!

i’ve been searching for a new variety of madeleine recipe for the longest time and chanced upon this which i thought would be interesting. This method is somewhat different from the regular where we add beat the eggs and sugar till ribbon stage, followed by adding in the melted butter. it doesn’t require the need for melted method, instead, all we have to do is to squish the butter thru our fingers and beat it into the batter. it definitely produced a thicker batter as compared to my previous madeleines and a much more distinct humps than the others i have done.

This flavor is absolutely stunning. The marriage of the lemon sugar with valrhona cocoa powder really complements each other. As seldom as i’m amazed by baked goods, this left me craving one after another. i was literally munching off the plate as i was photographing which also explains the not so nice photos as i was too busy eating.

Recipe

(adapted from โ€œChocolate Desserts by Pierre Hermeโ€ by Pierre Herme)

Yields 18 Regular size madeleines

ingredients

  • 70 g all-purpose flour
  • 3 1/2 tbsp Dutch-processed cocoa powder (i used Valrhona)
  • 1/2 tsp double-acting baking powder
  • 90 g sugar
  • pinch of salt
  • grated zest of 1/4 lemon (i used 1/2 Mayer lemons)
  • 2 large eggs (at room temperature)
  • 100 g unsalted butter (at room temperature)

Method

1. Sift together flour, cocoa powder and baking powder. Set aside. Put the sugar, salt and lemon zest into a bow and rub everything together with your fingertips until the sugar is moist, grainy and very aromatic.

2. Using a whisk beat the eggs into the lemon-sugar until the mixture is blended. Squish the butter through your fingers to create what is called a pomade and add it into the bowl. Still working with the whisk, beat in the butter just to get it evenly distributed. Gently whisk in the sifted flour mixture, stirring only until the flour is incorporated and the mixture is smooth. Press a piece of plastic wrap against the surface of the batter and chill it overnight before baking (i put my batter into a piping bag). The overnight rest helps the cookies develop their characteristic bump on their backs; if you donโ€™t have time for an overnight rest, try to give the batter at least an hour in the refrigerator. (i rest my batter for a min of 8 hours, but if you are in a hurry, a couple of hours will do)

3. When you are ready to bake the cookies, center a rack in the oven and preheat the oven to 170C. Butter madeleine pan

4. Divide the batter evenly among the madeleine molds. Place the pan in the oven & bake the cookies for 13 to 15 minutes, or until they are domed and spring back when pressed lightly. Unmold the cookies onto a work surface โ€“ you may have to rap the madeleine pan against the counter to release the cookies โ€“ then transfer them to a rack to cool to room temperature.

BatterI usually put the batter into the piping bag for easy piping without making a mess in the kitchen ๐Ÿ™‚

chocolate lemon humpCheck out those pretty humps! Humps to madeleines are akin feets to macarons! it’s amazing how french desserts always have all these little details that drives people crazy when they don’t achieve it. i would definitely suggest resting your batter before baking. It needs to be cold!

inner chocoCheck out the texture! it’s absolutely a joy to eat! not forgetting the amazing aroma of the lemon sugar ๐Ÿ˜€

i totally have to emphasize that this recipe is a die for! YOU SHOULD TOTALLY TRY IT! No kidding.

When you are done with this post, head to the kitchen and get this done! i’m sure you will not regret it!

Happy Baking people! ๐Ÿ˜€

xoxo

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13 thoughts on “Lemon Chocolate Madeleines

    • Hello, 90g of sugar is fairly alright ๐Ÿ™‚ nothing too sweet. But then again it’s because i’m using valrhona cocoa powder so the chocolate taste is very intense. Hope that helps ๐Ÿ™‚

      • Oh hmm thanks! I did this recipe but reduced the sugar and it turned rather horrid haha! Will try again (: any idea how to “squish the butter” though. Really just started out baking haha.

      • Hello.. Why was it horrid? Did you beat the batter till it was thick & fluffy? This sugar is already the reduced portion so don’t reduce further. Just put the block of room temperature butter on ur palm and just squash it thru. Either that or you could just cube them and throw into the beater ๐Ÿ™‚ hope that helps. Also, using a good cocoa powder helps too..

  1. Sorry for the late reply! I think the lemon flavour wasn’t prominent enough for me. I tried using the zest of 2 lemons because I have a terrible zester at home. Will try again soon!

  2. hello!! your madeleines are beautiful. I followed your recipe and i wonder why my humps are not as pronounced as yours. ๐Ÿ˜ฆ

    • Hello.. Thanks for the compliment! Hmm how long did u rest ur batter in the fridge? I usually chill overnight and the oven temperature has to be high enough for it to bump up.

  3. Hi….after squishing the butter through the fingers, it would be messy , correct ? Then we should just scrape the mixture into the bowl ? I am trying to visualise how this is done…and how the squishy butter would blend in without beating to melt it..could you clarify ? Thank you!

  4. Pingback: Madeleines Medley | Baking Language

  5. Pingback: Lemon Chocolate Madeleines | Baking Language

  6. I’ve rested my batter in the fridge overnight to no avail … still no hump. I’ve given up as long as the madeleines taste good. I like orange zest in my chocolate madeleines.

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