The smell of madeleines in the oven remind me of home. I can’t remember the first time I tried them, but for some reason they bring back memories of my mom baking away before family Sunday brunch. Eventually, I think I took over the baking duties but it’s definitely because of her that I love being in the kitchen so much.
Madeleines are originally from France, but you can find them everywhere nowadays. These traditionally small sponge cakes with a shell-like shape, require a madeleine pan like this one and a little bit of patience. Make sure you follow the instructions carefully, the result is well worth the effort. Trust me!
This recipe from Sur La Table is absolute perfection. They are rich but soft and airy, and the chocolate ganache with pistachios add to their deliciousness. These cookies are almost too pretty to eat!
A rich, chocolatey version of the traditional buttery little French teacakes, madeleines. These are dipped in chocolate ganache and sprinkled with pistachios, for a decadent and sophisticated twist.
- 8 tbsp 1 stick unsalted butter, plus 2 tablespoons more for greasing pans
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla bean paste
- 1 cup all-purpose flour
- 2 tbsp of high quality Dutch process cocoa powder
- 1/2 tsp baking powder
- 4 oz bittersweet chocolate (chopped)
- 1/4 tsp kosher salt
- 9 oz semisweet chocolate
- 1 cup pistachios (chopped)
- Preheat oven to 360°F and position an oven rack in the middle of the oven.
- Melt 2 tablespoons of butter in a small saucepan and generously brush the madeleine wells with butter. Place the pan in the freezer. Once butter has hardened, after a few minutes repeat the process with another layer of butter and leave the pan in the freezer to chill until ready to use.
- In a stand mixer fitted with a paddle attachment, beat the 8 tablespoons of butter and sugar until light and fluffy, about three minutes. Add the eggs, one at a time, mixing until each egg is fully incorporated before adding another. Add the vanilla and salt and mix until combined.
- In a medium bowl, sift the flour, cocoa and baking powder together. Add the flour mixture to the egg mixture with the mixer on low speed, add flour mixture in 3 additions, mixing just until all the flour is incorporated.
- Melt the chopped chocolate in a double boiler and let it cool slightly. Fold the melted chocolate into the batter by hand just until incorporated.
- Remove the buttered pan from the freezer and spoon enough batter into each shell until each shell is filled, smooth the tops. Place the filled mold back into the freezer until batter is chilled, about 15 minutes. Bake cookies for 12 to 15 minutes until risen and just set.
- Remove from oven and flip cookies out onto a wire rack to cool.
- To make the ganache, melt chocolate in a double boiler over medium low heat. Dip each madeleine halfway into the chocolate, then set back on the wire rack. Sprinkle with chopped pistachios, then allow chocolate to harden completely.