Culinary Institute of America

Chocolate Madeleines

Preparation info
  • Makes

    10 dozen

    each)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Butter 5

Method

  1. Lightly coat madeleine pans with softened butter and dust with flour.
  2. Melt the butter and chocolate in a bowl over a pot of barely simmering water, whisking gently to blend. Remove from the heat.
  3. Whisk together the cocoa powder, sugar, flour, and salt. Stir into the melted chocolate mixture. Blend the eggs, egg yolks, and vanilla extract, add to the b