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Copyright, 2015
August 28, 2017
Rob
Cakes
0

Chocolate madeleines

Way before coming to France, I knew of small pastries called madeleines.

And the reason, strangely, is because I studied a bit of French literature in high school. When the lecture is about Proust and its monumental “In search of lost time”, every teacher knows they must mention a specific episode to explain the involuntary memory theme contained in the book. In this case, a madeleine triggers an involuntary flow of childhood memories that goes on and on for many pages.

Madeleines are a classic in French pastry: they are very small cakes that belong to the category of “petits fours“, aka “small baked pastries”.

They are baked in special molds that give them a shell look on the bottom and a small rounded tip on the top. This way the shape resembles that of a boat. They often have an almond or lemon flavor but they can be made in many different ways and my recipe (by restaurant chef Christelle Brua) is with cocoa powder.

If you ask me, they are not more difficult nor very different from muffins in terms of texture and flavor… but being smaller and mentioned in French literature automatically makes them classier and perfect for your posh tea-times! 😛

What memories do these madeleines trigger for you? 🙂

 

Chocolate madeleines

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Ingredients

180gUnsalted butter
3gEggs
60gMilk
120gGranulated sugar
160gPastry flour
10gBaking powder
45gCocoa powder

Directions

1
Preheat the oven at 180°C and place a baking tray inside
2
Melt the butter in a saucepan and let it cool down
3
In a bowl, whisk the eggs with the milk and sugar until foamy
4
Add the sifted flour, baking powder and cocoa powder
5
Mix the ingredients until you obtain a thick batter
6
Incorporate the cooled, melted butter with a spatula
7
At the end you should get a shiny, thick batter
8
Butter and flour the mold (even if it is made of silicon)
9
Fill it with the batter up to 3/4 of its height
10
Let the mold rest for 10 minutes in the fridge, then bake at 180°C for around 12-15 minutes on the hot tray that was previously placed in the oven

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CakesChocolateChristelle BruaCocoa powderEasyFrenchMadeleinesPetits foursSmall
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WELCOME

Hi, my name is Rob, I work in IT but I love baking and I also got a pastry diploma. I created this blog to keep track of my journey from complete beginner to world pastry champion (I'm not there yet).

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