Chocolate-Dipped Orange Madeleines
User Reviews
5
Chocolate-Dipped Orange Madeleines
Description
Chocolate-Dipped Orange Madeleines showcase a batter lightened by beaten eggs and sugar, enhanced with orange zest and extract for citrus notes. The addition of melted butter folded into flour and baking powder creates a tender crumb after chilling the batter briefly. The madeleines bake until golden and firm, resulting in a delicate, moist texture with subtle sweetness. Once cooled, they are dipped in a melted blend of milk chocolate and cream, producing a glossy, rich coating that contrasts with the soft sponge. Chopped nuts sprinkled on top add texture and nutty flavor.
This recipe yields classic-shaped madeleines which serve well as elegant small desserts or teatime snacks. Their size and refined flavors suit pairing with coffee or tea. The citrus and chocolate combination provides a balanced taste without overwhelming sweetness.
To prepare, the batter is chilled as well as the pan, which aids in the characteristic raised hump of the madeleines. Gentle mixing and careful melting of butter prevents toughness in the crumb. After baking, the chocolate dip is made by melting the chocolate and cream together slowly to form a smooth ganache ideal for dipping.
Ingredients
For the orange madeleines
- 100 g granulated sugar
- 2 egg
- 100 g butter
- 100 g plain flour
- ½ teaspoon baking powder
- 1 teaspoon orange extract
- orange zest from one orange
For the chocolate dip
- 100 g milk chocolate
- 25 ml cream heavy cream, double
- nuts chopped, to decorate
Instructions
- To make the madeleines, add the eggs and sugar to a large bowl, and beat well with an electric mixer until it triples its volume and it gets a pale yellow colour.
- Add the orange extract and orange zest, and mix again.
- Sift the flour, and add it to the mixture together with the baking powder.
- Add the butter to a pan set over a low heat, and melt.
- Leave to cool slightly, then add it to the bowl too.
- Mix well to combine, then cover the bowl with clingfilm, and refrigerate for 20 minutes.
- Grease the madeleine pan with butter, then dust with flour.
- Chill the pan too.
- After the 20 minutes, add a spoonful of batter to each madeleine hole, and bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 10 minutes until golden and firm to touch.
- Leave to cool completely.
- To make the chocolate dip, break the chocolate into pieces, and add them with the cream to a pan set over a low to medium heat.
- Stir well until the chocolate melts, and you get a smooth mixture.
- Dip each madeleine into the chocolate, then sprinkle chopped nuts over.
- Leave the chocolate to set before serving.
Notes
- Chilling both the batter and madeleine pan helps achieve the distinctive texture and shape.
- Use a gentle heat when melting butter and chocolate to avoid burning and bitterness.
- Once dipped, allow the chocolate coating to set fully before serving to maintain the crisp texture.
- The recipe yields a moderate batch and can be adjusted by changing the number of madeleine molds filled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12madeleines
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 48mg | 16% |
| Sodium | 72mg | 3% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 278IU | 6% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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