Hi everyone! Today I’m making delicious French mini spongy cake, chocolate chip madeleines. Madeleines are definitely French comfort food. Both baking and eating are so easy. This petit cake is famous because of the episode of madeleines by French writer Marcel Proust. And this is one of the first desserts I learned at the French cooking school, meaning this is a basic traditional French recipe.
Here are the chocolate chip madeleines.
I love freshly baked madeleine because these are delicious especially when warm. It’s mildly sweet and it has dominating rich butter flavor. To be frank with you I can eat at least three of these with coffee in one sitting. If you don’t know freshly baked madeleines, definitely you should try this at home.
Here are the ingredients.
First, sift flour and baking powder.
And whisk to combine.
Then in another bowl, stir in an egg and milk.
And sift in confectioners’ sugar and add in vanilla and salt.
Add in dry ingredients.
Finally stir in melted butter.
Fill the madeleine molds.
And bake at 375 degrees F. for 10 minutes.
Voila, a madeleine with perfect hunch.
- 1/2 cup all-purpose flour (62g)
- 1/2 teaspoon baking powder
- 1 large egg
- 2 teaspoons whole milk (10ml)
- 1/2 cup confectioners’ sugar (65g)
- 1 teaspoon pure vanilla extract
- 1/4 cup + 1 tablespoon unsalted butter, melted then cooled until lukewarm (70g)
- A pinch of salt
- ¼ cup semi-sweet chocolate chips
- 1. In a mixing bowl, sift in ½ cup of all-purpose flour and ½ teaspoon of baking powder. And whisk to combine.
- 2. In another mixing bowl, break in a large egg, and add in 2 teaspoons of milk and lightly whisk to combine. Then sift in ½ cup of confectioners’ sugar. And add in 1/2 teaspoon of pure vanilla extract and a pinch of salt. And whisk all together.
COMBINE DRY AND WET
- 3. Then pour the dry ingredients to the wet mixture, and stir turning the bowl until creamy.
- 4. Then pour in ¼ cup and 1 tablespoon of melted unsalted butter. The butter is cooled at room temperature. And whisk until thick ribbons are formed. And traditional madeleines are lemon-flavored but today I’m folding in 1/4 cup of semi-sweet chocolate chips. Everybody loves chocolate.
- 5. Then to stabilize the butter in the batter, store in the refrigerator for 2 hours. Chilling will give the classic hump to madeleines.
- 6. Now fill strictly 2/3 of a mold with batter. If you add more than this, the cake will flow out of the mold in the oven. And butter and flour first if you don’t have non-stick madeleine pan.
- 7. Bake in the oven preheated to 375°F (190°C) for about 10 minutes or until golden brown on top, well-risen, and springy to the touch. Now let cool in the pan for a few minutes. Then transfer to a wire rack. Madeleines should come out clean.
I studied French cooking. You can find many French recipes in my French playlist.