Chocolate Madeleines

It's my first attempt in baking Madeleine. ;)

Though Madeleines are relatively fuss free to bake as compared to many other bakeries, I have never bake them despite keeping a handful (more than 10, I guess) of Madeleine recipes of different flavors. Instead, I always bought Delifrance butter Madeleines from Shell petrol kiosk on my way home from work for our next day's breakfast. And they are not cheap.

Finally, the urge of baking Madeleines attacked me late last night when I'm rummaging through my KIV baking list in my ipad for easy recipe that I can bake in the night for the next morning's breakfast table.

I looked through several Madeleine recipes and finally picked this Chocolate Madeleines since there is only 2 eggs in my fridge, and this recipe calls for 2 eggs. Perfect!

This recipe does not call for the batter to be kept in the fridge for several hours or overnight. But I recalled this tip from some other Madeleine recipes - leaving the batter in the fridge for at least 3 hours will help to create the puffy 'belly' on the Madeleine. The belly is the unique characteristic that differentiates a Madeleine from small individual sponge cake. Since the Madeleines require only 10 minutes of baking time and my girls will only wake up for their breakfast around 8.30am (Good Friday holiday), I decided to leave the pre-mixed batterin the fridge overnight and bake them the next morning.

So how did my Madeleines turn out? Perfect! Each of them really comes out from the oven with the characteristic belly right on the centre :D I'm not sure if this is really the result of keeping the batter overnight but I'm really delighted to see all the bellies. :) My daughters exclaimed that they are very yummy. A good way to start their days. And, mine too :)

Happy holiday and long weekend!

Chocolate Madeleines
(Adapted from Cuisine Paradise, with slight adjustments)

Ingredients:
2 Eggs at room temperature
75g Caster Sugar (I replaced with 50g raw sugar)
50g Plain Flour
1 Tsp Baking Powder
2 Tbsp Dutch Process Cocoa Powder
60g Unsalted Butter, melted
30g Mini Chocolate Chips for Toppings, optional (I skipped this)

Baking Steps:

1. Whisk eggs and raw sugar in a bowl with a hand whisk until combined
2. Sift flour, baking powder and cocoa powder together twice to combine well
3. Fold the dry ingredients into the egg mixture, add in the melted butter. Fold with a spatula to turn the mixture into a smooth batter
4. Wrap the bowl with a cling film and leave it in the fridge for overnight
5. On the next morning, grease the Madeleine molds well with butter. Preheat the oven to 175 degree C
6. Spoon the batter into greased molds until almost to the rim. (Sprinkle a few mini chocolate chips on each individual Madeleine, if using)
7. Bake for 10 minutes or until Madeleine spring back when lightly press (I tested with a tooth pick inserted into the cake)