Chocolate Madeleines

Proust’s famous cookie, this time with a chocolate twist.

Yield:  2 dozen


½ cup plus about 4 Tbs. unsalted butter, softened, for buttering madeleine molds
3 large eggs
½   cup granulated sugar
2 Tbs. packed brown sugar
1 cup cake flour
¼   cup cocoa powder
1   tsp.  baking powder
¼ tsp.  salt

¼ tsp.  pure vanilla extract

Preheat oven to 325 degrees.

Brush madeleine pans well with softened 4Tbs. of butter. Set aside in a cool spot.
In a medium bowl sift together pastry flour, cocoa powder, salt and baking powder. Set aside.
Melt remaining ½ cup butter. Set aside.
In the bowl of a stand-up mixer whip eggs, granulated sugar and the brown sugar until light and fluffy. About 5 minutes. Remove bowl from mixer. Add flour and cocoa mixture and with a large rubber spatula gently mix until combined. Add vanilla and melted butter. Gently fold together until just blended.
Using a spoon fill the madeleine molds with batter. Bake madeleines for 10 to 12 minutes until they are springy to the touch and a little mound is
puffed up in the middle.
Cool on a cookie rack. They taste best on the same day they were made.

Brampton Bed and Breakfast Inn
Danielle Hanscom

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