Butterflour

[태그:] Madeleines

  • Chocolate-Coated Madeleines

    Chocolate-Coated Madeleines

    Madeleines are one of the simplest and most elegant French pastries. While they are delicious on their own, a thin coating of chocolate adds a beautiful contrast to their delicate buttery flavour.

    These chocolate-dipped madeleines combine a light lemon-scented sponge with smooth dark chocolate, making them perfect for afternoon tea, gifting, or simply enjoying with a cup of coffee.

    Ingredients

    For the madeleines

    • 2 large eggs
    • 100g caster sugar
    • 1 tbsp honey
    • Zest of 1 lemon
    • 100g plain flour
    • 4g baking powder
    • 100g unsalted butter, melted and cooled

    For the chocolate coating

    • 150g dark chocolate (60–70% cocoa)
    • Optional: chopped pistachios, freeze-dried raspberries, or toasted almonds

    Instructions

    1. Prepare the batter

    Whisk together the eggs, sugar, honey, and lemon zest until smooth.

    Sift in the flour and baking powder, then gently fold to combine.

    Add the melted butter and mix until smooth.

    Cover and refrigerate for at least 2 hours or overnight.

    2. Bake the madeleines

    Preheat the oven to 190°C (170°C fan).

    Lightly butter a madeleine mould and fill each cavity about three-quarters full.

    Bake for 9–11 minutes until lightly golden.

    Allow to cool completely.

    3. Prepare the chocolate coating

    Melt the dark chocolate over a bain-marie or in short intervals in the microwave.

    If desired, spoon a small amount of melted chocolate into each madeleine mould cavity.

    4. Coat the madeleines

    Place the cooled madeleines back into the mould on top of the chocolate.

    Gently press so the chocolate forms an even layer on the shell side.

    Sprinkle with pistachios, almonds, or freeze-dried raspberries if using.

    Refrigerate for 15–20 minutes until the chocolate is set.

    5. Serve

    Carefully remove the madeleines from the mould and enjoy.

    Notes

    • Dark chocolate provides the best balance to the buttery sponge.
    • White or milk chocolate can also be used.
    • Store in an airtight container for up to three days.

    Serving Suggestions

    These chocolate-dipped madeleines pair beautifully with:

    • Coffee
    • Earl Grey tea
    • Hot chocolate

    The crisp snap of chocolate combined with the soft, buttery crumb makes these little cakes difficult to resist.

    A simple French classic, finished with a touch of indulgence.

    © Butterflour. All photographs and content are the property of Butter & Flour and may not be reproduced without permission.

  • Classic Lemon Madeleines

    Classic Lemon Madeleines

    There is something timeless about a simple madeleine. Light, buttery, and delicately scented with lemon, these little French cakes are perfect with a cup of tea or coffee.

    Madeleines were one of the first French pastries I learned to bake, and they remain one of my favourites. Their signature shell shape, soft crumb, and golden edges make them both elegant and comforting.

    This classic lemon madeleine recipe is simple to make and highlights the fresh, bright flavour of lemon. The batter benefits from resting in the refrigerator, which helps create the characteristic hump that madeleines are known for.

    Ingredients

    • 2 large eggs
    • 100g caster sugar
    • 1 tbsp honey
    • Zest of 1 lemon
    • 100g plain flour
    • 4g baking powder
    • 100g unsalted butter, melted and cooled

    Instructions

    1. In a bowl, whisk together the eggs, sugar, honey, and lemon zest until smooth.
    2. Sift in the flour and baking powder, then gently fold until combined.
    3. Add the melted butter and mix until the batter is smooth.
    4. Cover and chill the batter in the refrigerator for at least 2 hours, preferably overnight.
    5. Preheat the oven to 190°C (170°C fan).
    6. Lightly butter and flour a madeleine mould.
    7. Fill each mould about three-quarters full.
    8. Bake for 9–11 minutes, or until lightly golden around the edges.
    9. Allow to cool for a few minutes before transferring to a wire rack.

    Notes

    • For a stronger lemon flavour, add a few drops of lemon extract or a little lemon juice to the batter.
    • Madeleines are best enjoyed on the day they are baked.
    • Dust with icing sugar before serving for a simple finish.

    I hope you enjoy these classic lemon madeleines as much as I do. Thank you for visiting Butter & Flour and sharing in this baking journey.