Saturday, October 30, 2010

Chocolate Honey Madeleines - Chocolate With Francois

With all of the pumpkin, squash and apple recipes on blogsphere, I am ready for a chocolate recipe. How about you? We've been baking along with the book, Chocolate Epiphany by Francois Payard for a year. It was my turn to choose the recipe for October. Since many of the recipes have been more than a little challenging, I decided to choose one that was easier to put together. This is my second time baking madeleines. The first time was this Sweet Melissa Sunday's recipe. When I first read the SMS recipe, I wasn't sure what to do because I didn't have a madeleine pan. Naturally, I'd passed up at least one or two at Goodwill BEFORE I knew we were baking madeleines. Now I'd like to find one, there's none to be found. A mini muffin tin, although not as pretty, makes a good substitution.

This recipe goes together quickly and most likely uses ingredients you have on hand. This batter was much thicker than the Chestnut Honey Madeleine's. It reminded me of a sponge cake batter. Unfortunately, I overbaked them. Seems like I say that quite often? I was pretty sure I set the timer for 8 minutes, went to hang laundry and came back to the kitchen, time had expired. Did I forget to set the timer? Francois says these are best eaten the day they are made. Seriously, why are all of these recipes better eaten the day they are made? He's right. These have a much different texture, almost tough the next day. I was hoping these would have a nice deep honey flavor. The orange zest, while a delicious flavor, overpowered they honey. These are wonderful served with a cup of tea.

Chocolate-Honey Madeleines
4 large eggs
1/2 cup plus 2 tablespoons sugar
1 tablespoon light brown sugar
Grated zest of 1 or 1 1/2 oranges, to taste
1 1/3 cups all purpose flour
3 tablespoons Dutch processed cocoa powder
1 1/4 teaspoons baking powder
Pinch of salt
10 tablespoons unsalted butter
1 tablespoon honey
Softened butter and flour, for the molds
Combine the eggs, sugars and orange zest in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed for 15 minutes, until the mixture is light and fluffy.
While the eggs are in the mixer, sift together the flour, cocoa powder, baking powder, and salt over a bowl of piece of wax paper.
Combine the butter and honey in a medium saucepan over medium high heat and let the butter melt. Stir so the honey is well combined. Remove the heat and once the egg mixture is ready, stir about one tenth of it into the butter, to lighten the butter.
With a silicone spatula, gently fold the dry ingredients into the egg mixture in two or three increments. Fold the butter mixture into the batter until well combined. Cover and refrigerate the batter overnight or for up to 3 days.
Place a rack in the upper and bottom thids of the oven and preheat the oven to 425 degrees. Brush the tins of two large madeleine molds (my note...or mini muffin tins) with butter and dust with flour. Line a baking sheet with wax paper.
With a silicone spatula, gently stir the batter to remove the excess air. Spoon the batter into a pastry bag, or resealable plastic bag, and cut a 1/2 inch opening in the tip or corner of the bag. Pipe the batter almost to the top of each tin.
Bake for about 8 minutes, without opening the oven, and immediately unmold them by tapping the molds against the prepared baking sheet. The madeleines should fall from the tins onto the baking sheet. Serve immediately or cool to room temperature.

You can find the links to the other CWF baker's here! Next up for CWF is Chocolate Coconut Rochers chosen by Joanne at Apple Crumbles . We'd love to have a few more baker's join us for Chocolate With Francois. We bake once a month and post on the last day of the month. Interested? Send me an email!


  1. I can relate to overbaking :) But they look fantastic and I'm sure delicious! Good idea to use the muffin tins!

  2. The madeleines look so yummy, I'm going to copy the recipe. I'm a lover of Choclate.

    Have a great week end
    marian elizabeth

  3. I like madeleines but I don't have a pan for them either. They look cute cooked up as mini-muffins!

  4. They turned out beautifully, and I sure can't tell they were overbaked. That just makes them better for dunking, right? :)

    Thanks for picking an easy recipe this month, and for all you do for the group!

  5. Julie, they are adorable. Last time, I made madelines, I used the mini muffin cups, also and it works beautiful. It is only the look that is different, not the taste.

    I can't rejoin Chocolate with Francois but I will check, the next recipe, and see if it is one that calls my name. If so, I will give it a shot.

  6. Great pick Julie. This was one of F.P's easier recipes. I liked the way they turned out and will post it tomorrow. Good job - so cute!

  7. Julie, these sound SO yummy! Orange, honey, and chocolate? MMMM!

    This recipe is the cherry on top for me putting a madeleine pan on my Christmas List this year. :)

  8. Love the idea of a chocolate madeline. And that powdered sugar dusting gave them an extra special touch :)

  9. Hello Julie...I came in from Joanne's blog.
    I'm so glad you got to make this recipe...madeleines are one of my favourites.
    You made me grin when you ended up overbaking because of a bad habit we seem to have to always multi-task ;o)

    I'll be tuning in once and a while since I do have the book and yet have a chance in really making the variety found in it.

    Nice to discover your blog.

    Flavourful wishes,


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