- 20
Ingredients
- 6 oz unsalted butter, melted and cooled
- 5 eggs
- 3/4 cup caster/superfine* sugar (or 200g)
- 1 teaspoon vanilla extract
- zest from 1 orange
- 1 1/3 cup flour (or 200g)
- 1 teaspoon baking powder
- 3-4 oz. semi-sweet (or your choice) chocolate chips/chopped bar
- 3-4 tablespoons heavy cream
Preparation
Step 1
Preheat oven to 400F.
Melt the butter in the microwave and cool it a bit (because you’ll be mixing it with eggs and you don’t want to cook them).
Beat the eggs and the sugar together in a mixer bowl on medium-high speed until light and fluffy, about 5 minutes. Add the orange zest and vanilla and mix until well combined.
Sift the flour and baking powder onto the egg mixture, and beat. Add the cooled butter and mix well. Let the batter sit for 5 minutes.
Lightly grease your pans. Spoon batter into your madeleine molds, up to the height of the dent. Don’t overfill them.
Bake for 8 to 12 minutes, depending on the size of your madeleines. The edges should be a golden brown. Cool in the pans.
Meanwhile, place chocolate and heavy cream in a microwavable bowl. Heat it in 20 seconds intervals, whisking each time you take it out of the microwave, until the chocolate is completely melted into the cream. Dip each cookie in the chocolate ganache and place on a plate to solidify, or not
Serve as soon as possible.
A few more notes:
* The dents in my pan are 3 inch long.
* You can use regular granulated sugar and whiz it in the food processor to make the granules finer.