Chocolate madeleines

Simple and delicious, goes very well with tea or coffee.

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For20 madeleines 30 madeleines 60 madeleines 120 madeleines 180 madeleines

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For 60 madeleines, you will need:

200 g butter
150 g chocolate
200 g icing sugar
80 g flour
80 g ground almonds
6 egg whites
1 tablespoon honey

Nutritional information:

Whole recipe

Calories

4039

202%

Proteins

36g

14%

Carbohydrates

368g

35%

Fats

269g

41%

Per 100 g

Calories

446

22%

Proteins

Carbohydrates

41g

Fats

30g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 21 min.
Resting : 50 min.
Cooking : 20 min.
Start to finish : 1 hour 31 min.

Preservation : Several days in a closed metal box.

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How much will it cost?

For 60 madeleines : 4.90 €
Per madeleines : 0.08 €

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Note : These prices are only approximate. Read more...

Step by step recipe:

Melt 200 g butter over medium heat, remove froth which forms and discard.
After a few minutes, when butter stops boiling and gives off the smell of hazelnuts, remove from heat and pour into a bowl to stop cooking.
Melt 150 g chocolate broken in pieces in a bain-marie then leave to cool.
Sieve together 200 g icing sugar and 80 g flour.
Add 80 g ground almonds and mix.
Beat 6 egg whites about one minute, just until they become slightly frothy, not like for meringue.
Add the mix of flour, sugar and almonds to the beaten egg-whites, beat again to mix. Add the melted butter and beat again to mix thoroughly.
Add melted chocolate, 1 tablespoon honey, and beat again to mix thoroughly. Refrigerate mixture for 30 minutes.
Pour mixture into moulds, using a forcing bag (easier) or a tablespoon, then put back in fridge for 30 minutes.
Preheat oven to 150°C ou 302°F and cook for about 20 minutes. Turn out onto a wire rack to cool. Serve at room temperature (not too warm).

Source:

From Joël Robuchon.

Last modified on: October 13^th 2010

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