Ingredients
For the Chocolate Madeleine Batter: 204 g butter
- 4 vanilla beans
- 120 g all-purpose flour
- 8 g baking powder
- 150 g whole eggs, room temperature
- 92 g sugar
- 4 g salt
- 75 g inverted sugar
- 9 g grapeseed oil
- 50 g whole milk
- Q.S. (as much as required) butter, softened Q.S. all-purpose flour
- 54 g Callebaut cocoa powder
To decorate:
- Q.S. (as much as required) Callebaut chocolate Dark Recipe N° 811 54.5% – block – 5 kg
- Q.S. cocoa nibs – S502
- Q.S. powdered sugar
Preparation
For the Chocolate Madeleine Batter:
- Melt the butter, together with the vanilla bean scrapings and the vanilla bean, to infuse in a saucepan. Keep warm.
- Sift together the flour, cocoa powder and baking powder. Whip the eggs, sugar, salt and inverted sugar to ribbon stage in a mixer.
- Once the mixture is fluffy, add in the oil and mix, using a spatula. Add the flour mixture to the whipped egg mixture and fold it to the point that it comes together.
- Strain the infused butter and gradually add it to the egg mixture. Mix well after each addition.
- Warm the milk to 50°C (122°F) and add to the batter. Mix until perfectly combined and smooth.
- Pour the mixture into a bowl and cover with plastic film, making sure the plastic touches the surface of the batter to prevent a skin from forming.
- Refrigerate the batter overnight.
- Butter the madeleine mold using a brush, making sure to apply a thin, even layer of butter into the mold.
- Sift the flour onto the molds. Tap the mold on the side in both directions to ensure the molds are evenly floured and then remove the excess flour.
- Pour the batter into a piping bag. Flatten it on the table and let the batter warm up, if required, in order to pipe more easily.
- Pipe into the prepared madeleine molds. Ensure that the molds are all uniformly filled from the front to the back. About 90 percent of the mold should be filled.
- Place the mold in a freezer for 10 minutes. After 10 minutes, immediately bake at 180°C (356°F) for 8-10 minutes, depending on the power of your oven. For best results, put the madeleine tray straight into the hot oven from the freezer onto an already hot tray. Remove from the oven and unmold immediately. Allow to cool completely on a rack.
To decorate:
- Fold the candy pad in half and cut a half circle in the middle to fit the tops of the madeleines.
- Dip each madeleine into the pre-crystallized chocolate and then into the roasted cocoa nibs.
- Place the madeleines onto a parchment lined tray and then use the candy pad as a stencil and sift some powdered sugar on top of each madeleine.
Madeleines are best enjoyed the same day as they are prepared. However, they can be stored for up to one day in an airtight container at room temperature.
