|
|
| Home>French>Baking> Bittersweet Chocolate Madeleines |
 Method:Baking
1. Formula
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons Vanilla Sugar (see below)
- 4 ounces bittersweet chocolate, coarsely chopped
- 1/2 cup butter, cut up
- 1/2 cup confectioners' sugar
2. Nutrition Information
- Calories: 273 kcal
- Carbohydrates: 32 g
- Dietary Fiber: 1 g
- Fat: 14 g
- Protein: 3 g
- Sugars: 23 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Sift the flour, baking powder, and salt into a medium bowl. Beat the eggs in a large bowl with an electric mixer at high speed for 3 minutes. Gradually add the granulated and vanilla sugars, beating until the batter falls off the beaters in ribbons. Fold in the dry ingredients.
- Melt the chocolate with the butter in a double boiler over barely simmering water. Gently fold in the chocolate mixture. Refrigerate for 30 minutes. Let rest at room temperature for 15 minutes. Preheat the oven to 375 degrees F. Butter two madeleine pans (for 20-24 madeleines). Spoon the batter into the prepared pans.
- Bake, one pan at a time, for 10-12 minutes, or until brown and springy to the touch. Cool the madeleines in the pans for 15 minutes. Transfer to racks to cool. Dust with confectioners' sugar just before serving.
4. Remark
Try this tasty take on the traditional French spongelike cookie.
Notes:To Make Vanilla Sugar
2 1/2 cups granulated sugar 2 vanilla pods, cut into 2 or 3 pieces
1. Fill a glass jar with the sugar. Add the vanilla pods, seal tightly, and set aside for 7-10 days.
2. When you open the jar, the sugar will be flavored with vanilla. As the pods have a long aromatic life, just add more sugar as needed. Keeps up to 6 months.
Yield: 2 1/2 cups
|
( From:Reader's Digest ) |
( read Bittersweet Chocolate Madeleines ) |
|
|
| Pre:Goat Cheese Potato Galette Next:Pistachio Financiers |
|
|
|
|
