Wednesday, June 9, 2010

Madeleines au Chocolat

June is my busiest month of the year.We just finished cleaning up from our Memorial weekend party, finished the last leftovers...There are weddings every weekends, at the West Dennis Yacht Club and elsewhere (P'town in two weeks!) and of course there is Wicked! Julie is working there too now!
And Fran, the teacher I work with, asked me if I could prepare a couple of desserts and a potato salad for his daughter's rehearsal dinner this week. I accepted the challenge and selected the Raspberry Puffs and Chocolate Madeleines. Madeleines are so pretty, and somewhat Cape Coddish with their shell-like shape...and yet so French!

Chocolate Madeleines

3/4 cup all purpose flour
1/2 cup unsweetened coco
1 pinch of salt
4 large eggs
1 cup sugar
1 Tbsp vanilla extract
12 Tbsp butter, melted and cooled, + some for the molds

Butter the Madeleines molds and refrigerate to allow the butter to harden.

Sift together the flour, coco and salt.

In the bowl of an electric mixer fitted with the paddle attachment, mix the eggs, sugar and vanilla extract until light and fluffy.Add the flour, and then the melted butter.

Fill the pans with the batter, about 3/4 full. Refrigerate the pans with the batter for one hour. 

Preheat the oven to 425F (220C).
Bake the Madeleines for 7 minutes, until just firm and puffed. The Madeleines should not quite spring back to touch. Unmold immediately and let cool.
Repeat until the batter is finished.

The batter can be made up to 3 days ahead and kept refrigerated.

I made the Raspberry Tartlets for Wicked and they liked it. The Tarlets will now be sold there!! I ma so excited!!!

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