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Chocolate dipped madeleines with chopped hazelnuts

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KitchenAid Chef
Import-Recipe - CHOCOLATE MADELEINES

These delectable double chocolate madeleines are great served with both coffee and tea.

Duration
Total1h
Prep40min
Cooking20min

Tools

StandMixerStandMixer

Ingredients

Serving

70 g

all-purpose flour

10 g

cocoa powder

5 g

baking powder

70 g

butter

85 g

eggs

60 g

caster sugar

1 tbsp

honey

20 g

full-fat milk

150 g

dark chocolate

30 g

hazelnuts, chopped

Step by step

  1. This recipe is for 12 madeleines.

  2. Heat the butter in a small saucepan over medium heat until it browns. Strain the butter through a sieve and let it cool for 5 minutes.

  3. Put the eggs, caster sugar, milk and honey into the bowl of the stand mixer fitted with Wire Whip. Gradually increase the speed to the highest speed and beat for two minutes until light and foamy.

  4. Replace the Wire Whip with the Flat Beater and add the flour, baking powder and cocoa powder. Mix on speed 2 for about 1 minute. Add the butter while mixing.

  5. Let the batter rest in the fridge for 2 hours.

  6. Preheat the oven to 220°C.

  7. Put the batter in a piping bag and pipe the batter into the madeleine tin greased with baking spray.

  8. Put the madeleines in the oven and immediately turn the temperature down to 160°C. Bake for 15 minutes. Let cool off.

  9. Melt the chocolate in the microwave for 30 seconds. Mix and repeat 3 more times until the chocolate is completely melted.

  10. Dip the madeleines halfway in the melted chocolate and sprinkle with the hazelnuts. Place them on a sheet of parchment paper and let the chocolate set completely.