Ingredients (makes 20)
113g butter, melted and brought to room temp + 2 tbsp melted butter for coating (28g)
⅔ C sugar (133g; can be reduced to 130g)
1 C flour (120g)
1 tsp baking powder
1 tbsp cocoa powder
Pinch of salt
1 tbsp milk, at room temp
2 large eggs, at room temp
Method
1) Take eggs and milk out of the fridge and let them come to room temp. Melt the butter and allow to cool to room temp.
2) Combine the sugar and egg. Whisk until pale and fluffy.
3) Sieve the flour, baking powder, salt, and cocoa powder until well combined. Sift twice or three times if necessary. Sift into the egg mixture and fold carefully to avoid knocking out the air. I used the whisk to fold the flour in.
4) Add the milk and carefully blend.
5) Add in half of the melted butter and blend, and continue adding slowly and blending carefully.
6) Cover with cling film and put in the fridge to rest for more than 30 but up to 60 minutes otherwise the butter hardens.
7) While waiting for the batter to chill, preheat the oven to 180 deg C. Brush the moulds with plenty of melted butter. Dusting with sifted of flour is not necessary as it can get claggy.
8) Fill each mould about ⅔ full, with 1 level tbsp of batter (using the measuring spoon). No need to smoothen out the top as it will spread out and flatten.
9) Bake at 177 deg C (no higher as it can burn on the outside but leave the inside raw). Baking time is 13 minutes, although watch carefully in the last 2 minutes or it can burn.
10) Use a fork to release each and leave to cool on a cooking rack. Alternatively, invert the entire madeleine tin over the cooling rack.
11) Leave to cool slightly for 3 minutes and eat immediately while the edges are still crispy. It looses its crispiness after 10 minutes (!). Best eaten with 24 hours. Store the cooled remainder in an airtight box at room temp for up to 4 days.
Recipe feedback
- I accidentally let the temperature go up to 220 deg C and then had to bring it down gradually to 170 deg C after 10 minutes, so I swapped the trays and set another 5 minutes to ensure that the insides were cooked. This seems closer to the 190 deg C I've seen some recipes use. When it came out, they were perfect! Still crispy but cooked inside.
- They looked a bit burnt but that could also be because they're chocolate so it's hard to tell.
- The hump wasn't very high or rather, they were uneven. Those on the bottom shelf rose higher and more uniformly than those on the top shelf.
- Speaking of chocolate, the taste wasn't strong enough so I might need to put another tbsp of cocoa the next time.
- Next time going to increase the proportions by 1 egg to make a third more.
150g butter, melted and brought to room temp + 3 tbsp melted butter for coating (38g)
177g sugar
160g
1⅓ tsp baking powder
2 tbsp cocoa powder
Pinch of salt
1⅓ tbsp milk, at room temp
3 large eggs, at room temp
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