• La Bearded Lady

Madeleines

WITH ORANGE & DARK chocolate ganache

Madeleines with orange and dark chocolate ganache

As part of my holiday baking escapades, I decided to try out this c. 1984 HOAN Products, Ltd. Madeleine Pan my mom had in her arsenal. This was my first time making madeleines, but the recipe on the box seemed pretty straight forward. And boy was I impressed! I switched up the original recipe by adding orange zest and tried a batch using vanilla extract and another with almond extract. I preferred the batch with the almond extract since the flavor paired well with the orange. I dressed these little scalloped ladies up with leftover Christmas Crack crumbles (see Saltine Cracker Toffee).


La Bearded Lady holding Madeleines with orange and dark chocolate ganache


INGREDIENTS

MADELEINES:

2 large eggs, room temperature

⅛ tsp sea salt

⅓ cup granulated sugar

2 tsp almond extract

½ cup whole wheat flour, sifted

¼ cup unsalted butter, melted & cooled

Zest of 1 orange


GANACHE:

10 oz 60% cacao dark chocolate chips

1 ⅓ cups heavy cream

Zest of 1 orange

1 tbsp unsalted butter


DIRECTIONS

MADELEINES:

  1. Preheat oven to 400°F. Grease well and flour madeleine pan. Place oven racks near the bottom of the oven.

  2. In the bowl of standing mixer, beat eggs with salt until thick.

  3. Gradually add sugar and continue beating until mixture is very thick. Add the almond extract and orange zest.

  4. Gradually add the flour until well incorporated, scraping the sides of the bowl as needed.

  5. Add the butter about 1 tbsp at a time, folding in quickly.

  6. Fill prepared pan about ¾ full. Bake 10 to 12 minutes until golden and puffed.

  7. Immediately remove from pan and cool on wire rack.

  8. Allow the pan to cool completely, then re-grease and flour pan before filling with remaining batter.


GANACHE:

  1. Add the chocolate to a medium heat-proof bowl. Set aside.

  2. Add the heavy cream to a small saucepan and add the orange zest. Heat the cream on medium heat, stirring constantly until it comes to a boil. Remove from heat.

  3. Carefully add the hot cream to the chocolate, stirring until all the chocolate has melted, then immediately add the butter and stir until melted.


To serve: Dip the madeleines in the ganache and allow any excess ganache to drip off. Place on a wire cooling rack and sprinkle with your choice of topping (chopped nuts, crushed candy canes, sprinkles, or even Saltine Cracker Toffee crumbles). Allow the ganache to set completely and serve.



Madeleines
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