Chocolate Dipped Orange & Honey Madeleines

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By Darren Purchese

A freshly baked Madeleine is a thing of joy. Coated in chocolate though is NEXT LEVEL and this clever trick for coating your madeleines may just be genius.

They’re so easy to make and you can get ahead with preparation right up until baking stage. You don’t even have to coat these in chocolate as the madeleines are absolutely delicious on their own, and super yummy when still warm. I though love to let them cool down and coat them in luscious chocolate to really impress at afternoon tea.

However, you make yours I hope you and the people you make them for enjoy them as much as me.

Time

3

hour

0

minutes

Degree of Difficulty

Easy

Save

4

Portions

12
servings

Share Recipe

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Ingredients

Servings

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MADELEINE BATTER

45g unsalted butter
110g eggs, (approx. 2 large eggs)
75g caster sugar
10g soft light brown sugar
15g honey
 pinch salt
90g plain flour
2.5g baking powder
½g orange, fine zest

ORANGE & HONEY SYRUP

75g honey
50 ml orange juice
½ orange, fine zest

CHOCOLATE COATING

200g dark chocolate, buttons or rough chopped
1

 

2

To get started… preheat an oven to 190°C and brush the cavities of a silicone madeleine tray with melted butter.

 

3

For the batter… in a small saucepan, cook the butter to a light nutty brown colour, whisking occasionally. Remove from the heat and strain the butter through a sieve into a small bowl. Use an electric mixing machine or handheld beater to beat the eggs, sugar, honey and salt. Continue to beat until the mixture becomes pale and doubles in volume. Sieve the flour with the baking powder and gently fold this into the batter followed by the cooled nut butter and 1/2 orange zest.

 

4

To rest… rest the batter for a minimum of a couple of hours in the fridge or ideally overnight.

 

5

To bake… spoon or piping the mixture into the brushed moulds, do not overfill the moulds only add batter to cover 2 thirds of each cavity. Bake for 15 – 18 minutes or until golden & cooked. The sponge should spring back when pushed lightly with the tip of your finger.

 

6

To make the syrup and soak… bring the syrup ingredients to boil in a small saucepan and allow it to infuse for 30 minutes before straining the into a jug. Lightly brush each hot madeleine with the syrup and refrigerate for 10 minutes.

 

7

To quick temper chocolate… place all of the chocolate into a plastic bowl, do not use glass as it retains too much heat. Melt the chocolate in the microwave on high temperature at no more than 20-30 second intervals, stir well in-between using a heat resistant spatula. Melt the chocolate until you have 50% melted and 50% unmelted. Continue stirring without applying any additional heat. It may take a few minutes for all the solid chocolate to melt. Stir continuously during this time. If the chocolate has not quite melted completely, apply gentle heat with a hair drier or paint stripper gun. Stir again. The chocolate will be ready to use.

 

8

To dip the madeleines… place into a piping bag and pipe around 10 g of chocolate into the cavity of a cleaned and cooled madeleine tray. Push the cooked madeleine back into the mould to squash the chocolate into the mould. Leave to set and demould.

 

1
0 hours 0 minutes

2
0 hours 0 minutes

To get started… preheat an oven to 190°C and brush the cavities of a silicone madeleine tray with melted butter.

3
0 hours 0 minutes

For the batter… in a small saucepan, cook the butter to a light nutty brown colour, whisking occasionally. Remove from the heat and strain the butter through a sieve into a small bowl. Use an electric mixing machine or handheld beater to beat the eggs, sugar, honey and salt. Continue to beat until the mixture becomes pale and doubles in volume. Sieve the flour with the baking powder and gently fold this into the batter followed by the cooled nut butter and 1/2 orange zest.

4
0 hours 0 minutes

To rest… rest the batter for a minimum of a couple of hours in the fridge or ideally overnight.

5
0 hours 0 minutes

To bake… spoon or piping the mixture into the brushed moulds, do not overfill the moulds only add batter to cover 2 thirds of each cavity. Bake for 15 – 18 minutes or until golden & cooked. The sponge should spring back when pushed lightly with the tip of your finger.

6
0 hours 0 minutes

To make the syrup and soak… bring the syrup ingredients to boil in a small saucepan and allow it to infuse for 30 minutes before straining the into a jug. Lightly brush each hot madeleine with the syrup and refrigerate for 10 minutes.

7
0 hours 0 minutes

To quick temper chocolate… place all of the chocolate into a plastic bowl, do not use glass as it retains too much heat. Melt the chocolate in the microwave on high temperature at no more than 20-30 second intervals, stir well in-between using a heat resistant spatula. Melt the chocolate until you have 50% melted and 50% unmelted. Continue stirring without applying any additional heat. It may take a few minutes for all the solid chocolate to melt. Stir continuously during this time. If the chocolate has not quite melted completely, apply gentle heat with a hair drier or paint stripper gun. Stir again. The chocolate will be ready to use.

8
0 hours 0 minutes

To dip the madeleines… place into a piping bag and pipe around 10 g of chocolate into the cavity of a cleaned and cooled madeleine tray. Push the cooked madeleine back into the mould to squash the chocolate into the mould. Leave to set and demould.