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La Belle Cuisine

Dark Chocolate Madeleines with
Mint Chocolate Glaze


Chocolate Passion:
Recipes and Inspiration from the
Kitchens of I Chocolatier/I Magazine
by Tish Boyle and Timothy Moriarty
October 1999, John Wiley & Sons, Inc.

Prep Time: 45 Minutes plus baking time;
Yield: 24 Madeleines;
Difficulty Level: 4;
 Note: Special Equipment needed:
Two 12-mold Madeleine pans

Dark Chocolate Madeleines:
6 tablespoons unsalted butter,
cut into tablespoons
2 tablespoons unsweetened alkalized
cocoa powder
4 ounces bittersweet chocolate,
coarsely chopped
3/4 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room
temperature
1 large egg yolk, at room
temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large egg whites, at
room temperature

Mint Chocolate Glaze:
4 ounces bittersweet chocolate,
coarsely chopped
1/2 cup heavy cream
1/2 teaspoon mint extract

Make the chocolate Madeleines:
1. In a small, heavy saucepan, heat the butter over medium heat until
light golden brown and fragrant, about 5 minutes. Remove from the
heat and stir in the cocoa powder. Strain the mixture and let cool
until tepid.
2. Meanwhile, melt the chocolate according to the melting directions in
our Chocolate Key. Allow to cool slightly.
3. Sift the flour, baking powder, and salt  into a small bowl. Set aside.
4. Place the eggs, egg yolk, and the granulated sugar into a 4-1/2 quart
bowl of a heavy-duty electric mixer. Place the bowl with the eggs
over a bowl of hot water to warm them, stirring frequently until the
sugar begins to dissolve. Remove the bowl with the eggs from the
water and dry off the bottom. Attach the bowl to the mixer and beat
the egg mixture using the whisk attachment on medium-high speed
until the mixture forms soft peaks when the beater is lifted. Beat in
the vanilla extract.
5. In a clean, grease-free bowl using a handheld electric mixer, beat the
egg whites on high speed until they form stiff but not dry peaks.
6. Fold the dry ingredient into the egg mixture. Fold in the melted butter
and chocolate. Finally, fold in the egg whites. Place the Madeleine
batter in the refrigerator to chill for 15 minutes.
7. Place 2 racks in the lower half of the oven and preheat to 375
degrees F. Butter and flour tow 12-mold Madeleine pans. Chill
the pans briefly. Remove the pans and the batter from the re-
frigerator. Place a dollop of batter in each mold and smooth with
an offset palette knife or spatula. Bake for 15 minutes, or until
the center springs back when lightly touched. Do not overbake.
Remove the Madeleines form the molds and cool on a wire rack.

Make the mint chocolate glaze:

1. Place the chopped chocolate into a heat-resistant bowl. In a small saucepan, bring the heavy cream to a boil. Immediately pour the
cream over the chocolate and let stand 1 minute before stirring.
Stir gently until the chocolate is melted and combined. Stir in the
mint extract.
2. Using a pastry brush, generously glaze half of the shell side of each Madeleine. Allow the glaze to set before wrapping in plastic or
storing in an airtight container. Madeleines are best when served
the day they are made.

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