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
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