Chocolate and Frangelico madeleines
If you've never made these little French bakes before then you're in for a treat. Chocolate and Frangelico make them special for teatime.
Buttermint madeleines
Serves 8
A little effort
Prep:
Cook:
plus chilling
To get that buttery flavour into these madeleines, the butter is browned for toasty, warm notes. The madeleines are then finished with a white chocolate shell
Skip to ingredients
MADELEINES
- 65g unsalted butterdiced, plus extra softened for the mould
- 50g caster sugar
- 1 tbsp honey
- 1 egg
- ¼ tsp vanilla bean paste
- ¼ tsp peppermint extract
- 65g plain flour
- ½ tsp baking powder
- pinch of fine sea salt
COATING
- 100g white chocolatemelted
- 10g coconut oil
Nutrition: per serving
- kcal213
- fat13g
- saturates8g
- carbs22g
- sugars16g
- fibre0.3g
- protein3g
- salt0.2g
Method
step 1
Cook the butter in a small pan over a low-medium heat until browned. Pour into a small heatproof bowl and mix with 10ml of hot water.
step 2
Whisk together the sugar, honey, egg, vanilla and peppermint in a large bowl – you’re not adding lots of air, you just want a homogenous mixture. Add the flour, baking powder and salt, and whisk until smooth. Pour in the browned butter mixture and stir until smooth and fully combined. Cover and chill for at least 1 hr. Meanwhile, put a non-stick madeleine mould or non-stick muffin tin in the freezer.
step 3
Heat the oven to 210C/190C fan/gas 6½. Brush the chilled mould with a little softened butter. Spoon or pipe the batter into the holes and bake for 10 mins until the madeleines have formed a hump and are lightly golden. Cool in the pan for a few minutes then turn out onto a wire rack to cool completely. Clean the mould.
step 4
For the coating, mix together the ingredients (if using a muffin tin you can skip the coconut oil – simply spoon the melted chocolate on top of the madeleines and let it drip down the sides). Spoon into the holes of the mould, return the madeleines to the mould, pressing them into the chocolate mixture. Put in the freezer for 10-15 mins until the chocolate has set – at thispoint the madeleines should easily release from the mould. The chocolate will soften as the madeleines defrost but they’ll retain the shine and design from the mould. Best served the day they’re made.
