Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Chocolate Chilli Madeleines

Small Cakes, World Cuisine | 7th February 2013 | By

The good folk at work gave me a voucher for a local kitchen shop for my birthday last year. It took me a while, but I finally spent it – on some silicone Madeleine moulds. Not only have I never made Madeleines before, but I don’t remember ever having eaten one either. So, it really was time to change this. I wasn’t entirely sure what they should be like, so it was Dan Lepard who I placed my faith in; I based my recipe on his Madeleines de Commercy from Short and Sweet. I used my usual half wholemeal, half white flour mix and substituted the vanilla extract for my homemade chocolate extract as well as swapping some of the flour for cocoa.

This is what I did:

  • Melted 75g unsalted butter gently in a small pan then set aside to cool.
  • Whisked 2 duck eggs and 75g golden caster sugar together for quite a long time it seemed, using electric beaters. Whisked until the mixture had trebled in volume and was pale and thick.
  • Sifted in 90g flour (half spelt, half white), 10g cocoa, 1/4 tsp cayenne and 1/2 tsp bicarbonate of soda.
  • Folded this in as gently as possible trying not to lose too much air from the eggs.
  • Poured the butter in down one side of the bowl and folded this in together with 2 tsp chocolate extract until just incorporated.
  • Placed a tbsp of the mixture into 12 Madeleine moulds.
  • Finding I had quite a bit left over, I divided the remaining mixture between 5 muffin moulds.
  • Baked for 10 minutes at 200C until well risen and firm to the touch.
  • Turned out onto a wire rack to cool.
Hooray, my first Madeleines were a success. They turned out well, had the classic shell like shape and looked pretty. They tasted buttery, had a nice hit of cocoa and chilli and weren’t too sweet. I have no idea what the texture is meant to be like, but these were light and spongy. Unlike Proust, they didn’t take me back to my youth, but the Atkins & Potts chocolate spread did, vraiment.

Comments

    • Leave a Reply

      Choclette
      8th February 2013

      Thanks Angie. I’m a bit of a chilli fiend and especially like it combined with chocolate ๐Ÿ™‚

  1. Leave a Reply

    Feisty Tapas
    7th February 2013

    Oh wow, they look fantastic, I’m not very brave with baking but these do look easy.

    • Leave a Reply

      Choclette
      8th February 2013

      Thank you. Yes, they weren’t at all hard to make and well worth the effort.

  2. Leave a Reply

    A.L.M.
    7th February 2013

    This comment has been removed by a blog administrator.

    • Leave a Reply

      Choclette
      9th February 2013

      Can’t help myself Susan, it’s one of my favourite combinations ๐Ÿ™‚

  3. Leave a Reply

    Katharine
    7th February 2013

    Beautiful, elegant madeleines – they look so light too, perfect!

    • Leave a Reply

      Choclette
      9th February 2013

      Thank you Katharine. I think I;m going to have to do some more experimenting with madeleines.

  4. Leave a Reply

    Foodycat
    7th February 2013

    They look perfect! I was given a madeleine tin years ago and I have never used it.

  5. Leave a Reply

    belleau kitchen
    7th February 2013

    they look perfect and the way you’ve described them are, I think, exactly how a madeleine should be… beautiful!

    • Leave a Reply

      Choclette
      9th February 2013

      Well Jill, I guess I could have really pulled the boat out and dipped them in chocolate too ๐Ÿ˜‰

  6. Leave a Reply

    Kate@whatkatebaked
    7th February 2013

    Whata thoughtful and kind gift and a great piece of kit to be spending it on! Lovely, lovely sounding madeleines!

  7. Leave a Reply

    Alida
    7th February 2013

    They look gorgeous Choclette. Elegant and inviting. Adding chilly is very exotic! Very nice.

  8. Leave a Reply

    underthebluegumtree
    8th February 2013

    They look fabulous. I really must buy myself a madeleine tray as I have so many recipes for them that I have never tried.

    • Leave a Reply

      Choclette
      13th February 2013

      Well worth getting as they are something fairly impressive you can whip up at short notice and they take virtually no time to cook.

    • Leave a Reply

      Choclette
      13th February 2013

      Thanks Angela – I have been know to sneak chilli into all sorts of thing ๐Ÿ˜‰

    • Leave a Reply

      Choclette
      13th February 2013

      Thanks Kim – modesty forbids me to say how lovely they tasted ๐Ÿ˜‰

  9. Leave a Reply

    Phil in the Kitchen
    12th February 2013

    I do love a madeleine and not just because it makes me feel Proustian. Mind you, Proust probably wouldn’t approve of chilli but I definitely would. Lovely idea.

    • Leave a Reply

      Choclette
      13th February 2013

      Haha Phil, you’re absolutely right, he wouldn’t have approved at all.

  10. Leave a Reply

    Janice Pattie
    17th February 2013

    an excellent choice, did you see Michel Roux Jnr and Mary Berry making madeleines on Food and Drink last week?

  11. Leave a Reply

    Lucy Taylor
    22nd February 2013

    wow they look perfect ๐Ÿ™‚ will you be experimenting with more madeleines in the future?

  12. Leave a Reply

    Dee Johnson
    23rd March 2013

    I made two cakes today, a Victoria sponge and a chocolate cake with cream filling. I would have loved to have tried these too they look lovely.

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