Chocolate Mini-Madeleines

Courtesy of Lory Utz

(about 80 mini-madeleines)

• 3 Tbsp. + 1 1/2 tsp. unsweetened Dutch-processed cocoa
• 3 Tbsp. boiling water
• 3 large eggs
• 1 1/2 tsp. pure vanilla extract
• 1 1/4 cups sifted cake flour (sifted into the cup and leveled off)
• 3/4 cup + 2 Tbsp. sugar
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 13 Tbsp. unsalted butter, softened

In a medium bowl, whisk together the cocoa and water till smooth. Allow to cool to room temperature, then lightly whisk in the eggs and vanilla extract.

In a larger mixing bowl, combine the remaining dry ingredients and mix on low speed for 30 seconds to blend. Add half the chocolate mixture and the butter to the dry ingredients. Mix on low speed until the dry ingredients are moistened.

On medium speed beat for 1 minute to aerate and develop the structure. Scrape the sides of the bowl and gradually add the remaining chocolate mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape the sides of the bowl.

Scrape the batter into a freezer bag, close securely, and cut off a small piece of one corner. Pipe the batter into the prepared molds, filling not quite full. Leave remaining batter in refrigerator for remaining batches.

Bake at 350 degrees for 8 minutes or until a toothpick inserted in the center comes out clean and the madeleines spring back when pressed lightly in the centers. Unmold the madeleines and cool completely.

In a small pan, stir together 2 Tbsp. sugar and ¼ cup water. Bring to a full, rolling boil. Cover immediately and remove the pan from the heat. When cool, swirl in 1 Tbsp. Kahlua. Brush the cooled madeleines on both sides with the syrup.

NOTE: STORE UNGLAZED in an airtight container in the freezer and brush with glaze up to one day before serving.

The Baker’s Catalog
58 Billings Farm Road
White River Junction VT 05001

Tel: 1-800-827-6836
FAX: 1-800 343-3002

For a catalog: 1-800-777-4434

• Mini Madeleine pans in silicone – Item #5407 – makes 20 – $19.95