I’ve been on a bit of a madeleine kick lately (remember those lemon ones from last week?). For whatever reason, I got it in my head that I wanted to make a chocolate version and I’ve been working on this over the past couple of weeks. My taste testers colleagues and neighbours can attest that the testing process has been rigorous and a bit challenging (not the eating part!).
Madeleines are the perfect treat to share with friends and colleagues – even those from who you are separated. A dozen Ziploc snack bags means you can distribute them safely, with virtually no contact. My colleagues got to taste two of these versions and my neighbours got two or three other versions. Finally, today, I have a version I am happy with.
Why so many test batches?
Well, I mean, having test batches of small cakes around the house does make life sweeter but that’s not the reason I test recipes multiple times! With a madeleine, I’m looking for:
- Great taste
- Great texture
- Good looking final product (the sometimes elusive “hump” on top of each cake)
- Ease of use (of the recipe)
- Less fuss factor (lots of madeleine recipes call for long rests in the fridge – overnight like in the case of my lemon version – but I found this rendered the batter WAY too thick to work with – it was almost solid (think, the inside of a truffle) after spending so long in the fridge). I don’t want something that looks too fussy to make.
How did all those test batches work out? What was I looking for?
Some of those “wanted” elements were easy to figure out – all versions tasted great and had a nice texture (crispy on the outside and fluffy on the inside). NOT all versions had the “hump” though and, in fact, running a quick image search, I didn’t find a lot of chocolate madeleines that did. Many of the versions I found showed photos of the scalloped side (which is easy to create since, you know, the pan will do it for you!) but I couldn’t find any that looked EXACTLY like the vanilla ones, just chocolate.
Some of my test batches were completely flat. Others rose beautifully but cracked on the top and weren’t lovely to look at. Playing with the time I rested the batter seemed to make a difference. When I’m developing a recipe, I want it to be a “doable” recipe, one that people will look at and think “I can do that”, not one that people will look over because it looks like it’s too complicated (technique, hard-to-find equipment or fussy timing etc.). This version seems to do the trick! There is a little bit of wait time but not too much. The batter is easy to work with, it doesn’t solidify too much that it’s frustrating to work with (this was the case when the batter rested too long in the fridge).
So, after 5 (6?) batches, voilà: A recipe I’m happy to share, finally!
Love madeleines? Love chocolate? This recipe combines both - a light, fluffy cake with crispy edges and a melt-in-your-mouth texture. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Madeleines au chocolat/ Chocolate madeleines
Ingredients
for the madeleine batter
to serve
Instructions
At least 1 hour before baking - prepare the madeleine pan
Prepare the batter
When you’re ready to bake (after approx 45 minutes))
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