I’ve usually found madeleines to be dry if not enjoyed immediately after baking. To ensure against dryness, I based these madeleines on one of my ultra-moist and chocolaty chocolate cakes, The Chocolate Domingo. When I attended the Pastry Chef Conference at the Culinary Institute of America in Greystone, California, each of the attendees was asked to make a recipe. My offering was these mini madeleines. Chef
|unsweetened (alkalized) cocoa powder|
|pure vanilla extract||.||.|
|bleached cake flour|
|fine sea salt||.|
|unsalted butter (65° to 75°F/19° to 23°C)|
Mini madeleine molds (
In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the butter and half of the cocoa mixture. Mix on low speed until the flour mixture is moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
With the mixer off between additions, add the remaining cocoa mixture in two parts, starting on medium-low speed and gradually raising the speed to medium. Beat on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.
Twenty minutes or longer before baking, set oven racks in the upper and lower thirds of the oven and
In a medium bowl, whisk the cocoa, sour cream, egg, and vanilla just until the consistency of slightly lumpy muffin batter.
Fill the pastry bag or freezer bag about three-quarters full with the batter. Pipe the batter into the molds’ cavities, filling them about half full (
Set the baking sheets on wire racks and let the madeleines cool in the molds for 5 minutes. If using silicone molds, simply use your finger to push each madeleine up and out of the mold from underneath. If using metal molds, use a toothpick or pin to carefully dislodge the madeleines from the molds. Invert the madeleines onto a flat baking sheet lined with plastic wrap that has been lightly coated with nonstick cooking spray.
If necessary, reheat the ganache glaze with 3 second bursts in the microwave or in a hot water bath. With the artist’s brush, coat the tops of the madeleines with the glaze, brushing lengthwise along the grooves. As the glaze sets, it will darken and some of it will be absorbed. Brush with a second, lighter coat of glaze to make it even and shiny.
Airtight: room temperature, 3 days; refrigerated, 5 days; frozen, 2 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.