Deliciously delightful: a quick and easy recipe for chocolate chip madeleines

This is the sort of dream recipes for me, quick, easy and the final result looks incredible, partly thanks to the use of special madeleine-shaped silicon moulds. These are not very expensive (check eBay!) and if you’re considering making these on a regular basis (which you will) they’re definitely worth the investment.

So, what do madeleines look like anyway?

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Well, like this- a spongy,  bite-sized cake which goes well with black coffee, in a true French way. In France, you can get big bags of madeleines from St Michel, a baking company, in supermarkets. These are equally as nice but you know exactly what’s in them. You might wonder at the amount of butter though- but will be surprised at the lightness of the final result.  These are not greasy at all-they should be light and airy.

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See the lovely scallop like shape at the bottom of each madeleine?

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The original recipe called for lemon zest, but I’ve tweaked it for my two moulds, and replaced lemon with chocolate chip-as you do.

Well, if you want to have a treat you might as well go all the way non?

Chocolate chips madeleines

Makes about 16 madeleines

100g butter
2 eggs
100g sugar (you can reduce this slightly and top up with vanilla sugar)
120g white flour
1 tsp of baking powder
A pinch of salt
Chocolate chips- I use Morrisson’s ones, they’re about 50% chocolate I think and are really good value. Use half a pack, or the whole pack, depending on how decadent you feel…

Preheat your oven at 220○ (gas mark 7/8). Melt the butter. In a bowl, beat the eggs with the sugar and a pinch of salt until it whitens. I use my electric whisk for this, much easier and gives great results! Add the flour mixed with the baking powder, the melted butter, mix well, then add the chocolate chips.

Using a spoon, fill each mould, but don’t fill them completely, half way is better as it leaves room for the madeleine to expand. Bake for 5 minutes, then reduce the heat to 200○ (gas mark 6/7) and bake for a further 5 minutes. Use a timer!  Even 30 seconds more than that and your madeleines will be over cooked.  You can even take them out a minute or so before-they cook really quickly.

As soon as the mould can be handled, transfer them to a cooling rack and wait until they’re completely cooled down. Make yourself a coffee with a French press, look sulky, and eat these little beauties.

Or take them to a party to show everyone how sophisticated you are. Then, in a true French way, go outside, stage a protest, and go on strike. Ha ha.

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3 thoughts on “Deliciously delightful: a quick and easy recipe for chocolate chip madeleines

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