Chocolate Sweetheart Madeleines

Preparation info

  • Difficulty


  • Makes


    mini madeleines

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 350°F/175°C
Baking Time 10 to 12 minutes for mini madeleines; 14 to 15 minutes for large madeleines

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 Robert Ellinger, owner of Baked to Perfection in Port Washington, New York, and founder of the Guild of Baking and Pastry Arts, gave me a much cherished compliment—he said that from then on, these were the chocolate madeleines he would make in his bakery.



Makes 14.1 ounces/400 grams

unsweetened (alkalized) cocoa powder ¼ cup plus 2 teaspoons (sifted before measuring) 0.7 ounce 21 grams
sour cream cup 2.9 ounces 81 grams
1 large egg, at room temperature 3 tablespoons plus ½ teaspoon (47 ml) 1.8 ounces 50 grams
pure vanilla extract ¾ teaspoon (3.7 ml) . .
bleached cake flour ¾ cup (sifted into the cup and leveled off) plus ½ tablespoon 2.7 ounces 78 grams
superfine sugar ½ cup 3.5 ounces 100 grams
baking powder teaspoon . 1.7 grams
baking soda teaspoon . 0.7 gram
fine sea salt ¼ teaspoon . 1.5 grams
unsalted butter (65° to 75°F/19° to 23°C) 7 tablespoons (¾ stick plus 1 tablespoon) 3.5 ounces 100 grams

Special Equipment

Mini madeleine molds ( teaspoons capacity) or large madeleine molds (2 tablespoons capacity), preferably silicone, lightly coated with baking spray with flour (see Notes. If silicone, set them on wire racks and then on baking sheets) | A small pastry bag fitted with a ⅜ or ½ inch round pastry tube or a quart-size reclosable freezer bag with a ½ inch semicircle cut from one corner | An artist’s brush


Make the Batter

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.

Make the Ganache Glaze

See recipe.

Preheat the Oven

Twenty minutes or longer before baking, set oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F/175°C.

Mix the Cocoa and Liquid Ingredients

In a medium bowl, whisk the cocoa, sour cream, egg, and vanilla just until the consistency of slightly lumpy muffin batter.

Pipe the Batter into the Molds

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 (4 grams in each mini mold cavity, or 16 grams in each large mold cavity).

Bake the Madeleines

Bake for 10 to 12 minutes (14 to 15 for large ones), or until the madeleines spring back when pressed lightly in the centers.

Cool the Madeleines

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.

Glaze the Madeleines

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.

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