Recycled chocolate madeleines, we’re talking about Easter eggs here. I know you have pounds and pounds of chocolate at home. Perfect, I have some ready recipes to recycle it deliciously. In the meantime, I present to you the chocolate madeleines. Mine, unfortunately, don’t have the traditional hump that madeleines usually have. My haste to bake them prevented me from placing the batter in the fridge to cool before baking. Believe me, two or three hours in the fridge make the difference in any case. Usually, after buttering the madeleine mold, I also put it in the fridge along with the bowl with the batter.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All Seasons, Easter
- Energy 332.86 (Kcal)
- Carbohydrates 37.87 (g) of which sugars 21.82 (g)
- Proteins 4.82 (g)
- Fat 18.89 (g) of which saturated 11.30 (g)of which unsaturated 6.84 (g)
- Fibers 4.17 (g)
- Sodium 24.04 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Preparing Madeleines
- 5.29 oz 70% dark chocolate
- 3.17 oz butter
- 2 eggs
- 0.65 cups sugar
- 1.04 cups flour
- 1 packet vanillin
Useful Tools for Preparing Chocolate Madeleines
- Mold
- Stand Mixer
- Bowl
- Spatula
- Spoon
- Ice Cream Scoop
Steps to Prepare Recycled Chocolate Madeleines
Since I have a microwave, I melted the butter and Easter egg chocolate together for 60 seconds. Otherwise, it’s easy to melt them in a bain-marie on the stove.
Once melted, I quickly mixed them with a spoon to blend the butter well with the dark chocolate.
In the stand mixer, I combined the eggs with sugar and a packet of vanillin. I let the dark chocolate with butter cool slightly and added them to the mixture.
I let them go for a good 10 minutes until it was nicely puffed up and well whipped.
I added the sifted flour and, with the spatula, gently incorporated it to avoid deflating the batter.
Using the ice cream scoop, I placed a portion of batter into the appropriate wells of the madeleine mold.
With the temperature at 374°F, I baked the madeleines for 10 minutes.
And here they are, my recycled chocolate madeleines from Easter eggs, without the hump but still fantastic and crumbly.
Tips
A small tip for preparing orange-scented madeleines: here I leave you the recipe.
https://blog.giallozafferano.it/vaipinacucina/ricetta-madeleine-al-profumo-di-arancia/
https://blog.giallozafferano.it/vaipinacucina/ricetta-madeleine-al-profumo-di-arancia/
https://blog.giallozafferano.it/vaipinacucina/ricetta-madeleine-al-profumo-di-arancia/
FAQ (Frequently Asked Questions)
What is the alternative to chocolate for madeleines?
Madeleines are usually made with 70 g of unsweetened cocoa. I used 150 g of dark chocolate as a substitute.
