White Chocolate Dipped Devilish Dark Chocolate Madeleines

These are for my friend Melanie’s open house tonight before she leaves on her mission to Kentucky.  I didn’t have a traditional Madeleine pan but I did have a seashell pan that is very close to a Madeleine pan so I used that one and they came out perfect.   The recipe is from Carole Bloom’s cookbook, “Bite Size Desserts” and they are delicious!  (Bob and I ate the deformed one!)

1 1/2 ounces bittersweet chocolate (70 – 72% cacao content), finely chopped (I used a 60% cacao bar)

1 1/2 ounces (3 tablespoons) unsalted butter, cut into small pieces

1/2 teaspoon vanilla

1 egg, at room temperature

3 tablespoons (1 1/4 ounces) superfine sugar (I just used regular sugar)

1/4 cup (1 ounce) flour

1/8 teaspoon kosher or fine grained sea salt

2 teaspoons confectioner’s sugar

1  Preheat oven to 350.  (My seashell pan is a dark pan so I set the oven to 325.)  Spray cavities of pan with nonstick cooking spray.

2  Place chocolate and butter in a microwave safe bowl and melt on low for 30 second bursts, stirring with a rubber spatula after each burst until smooth.

3  Add vanilla to melted chocolate mixture and blend well.

4  Whip egg in bowl of electric mixer with wire whip attachment (or use a hand held mixer) on medium speed until frothy, about 1 minute.  Add sugar and whip until mixture is very thick and pale colored and holds a slowly dissolving ribbon as the beater is lifted, about 5 minutes.  (Don’t be afraid of any of this, just follow the times listed and it will be fine.)

5  Into a medium size bowl, sift the flour then add the salt and toss to blend.

6  With mixer on low, add flour mixture in 2 stages, blending well after each addition.  Stop and scrape down sides and bottom of bowl.  Mixture should be smooth.  Pour chocolate mixture into batter and blend thorougly.

7  Scoop batter into each cavity of pan, filling about 3/4 full.

8  Bake madeleins for about 8 minutes, until the top springs back lightly when touched.  Remove pan from oven and immediately remove cookes from pan by holding pans upside down over cooling racks and gently shaking to release madeleines.

She suggests the following for decorating the cookies or as she calls it, “adding style”:

dust with powdered sugar

drizzle with thin lines of bittersweet, semisweet, milk or white chocolate

half dip in melted bittersweet or semisweet chocolate (I decided to do this only I used white chocolate)

make sandwich cookies by spreading a thin layer of your choice of jam between 2 cookies

make ganache sandwich cookies by spreading soft ganache between 2 cookies

She used two 20 cavity (1 5/8 x 1 1/8″) mini madeleine pans which gave her 3 1/4 dozen cookies.  I used my seashell pan (the seashells measure about 2 1/2″ x 2 1/2″), I doubled the recipe and got about 23 cookies.

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