Small hazelnut chocolate madeleines for a snack, are you tempted? I bet you will! Who can resist these little delicacies that can be devoured in two bites? Because that's the problem: they are eaten very quickly, so I strongly advise you to cook at least twenty of them ;). Sitting down to make a recipe for the blog, it's been a while since that happened to me! Last week on my Instagram account, I was telling you that I was pretty spoiled at the moment with my work, the downside is that I have less time for the content of the blog: so instead of slumping limply on the sofa this weekend, I motivated myself to make this lovely batch...
I love using hazelnut powder in my desserts: it's so fragrant and comforting. And if you want, you can also replace it with almond powder. For the chocolate side, I added a touch of bitter cocoa powder to the dough and above all I dipped the madeleines in melted chocolate and added praline, for the extra touch of indulgence.
Making them is child's play (my daughter loved making this batch with me). Totally the kind of recipes you keep on hand for fall weekends...
For details on how to do this, go to the bottom of the article.
- 100 g all-purpose flour
- 50 g hazelnut powder
- 1 cs bitter cocoa powder
- Half a sachet of baking powder
- A pinch of salt
- 120 g soft butter, melted
- 100 g Brown sugar
- 3 eggs
- 1/2 cc natural vanilla extract
- +
- 1 tbsp soft butter, melted
- 1 cc flour
- +
- 100 g dark chocolate pastry
- A handful of praline
- Whisk the eggs and sugar to obtain a homogeneous mixture. Incorporate the sifted flour, ground hazelnuts, cocoa, baking powder, salt.
- Then add the melted butter (but not hot) and the vanilla extract. Mix well.
- Place the dough in the refrigerator for 1 hour (you need a thermal shock for proper cooking).
- Preheat the oven to 225 ° traditional heat.
- Make the small butter / flour mixture to coat the imprints of the madeleines mold with your finger (I use a tin mold, I put the link at the bottom of the article), then put it in the freezer for 10 minutes.
- Then fill the imprints with paste - without exceeding 3/4 of the imprint (otherwise it will overflow). Bake for 6 minutes at 225 ° then lower to 180 ° and continue cooking for 5/6 minutes.
- Immediately unmold the madeleines by tapping the mold on your work surface. Then let the madeleines cool on a rack.
- Make a second batch.
- Melt the chocolate in a double boiler and dip the top of each madeleine in it. Sprinkle with praline.
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Hazelnuts and chocolate... These madeleines are irresistible!
Another tasty recipe !! THANK YOU
A perfect recipe for the season!
Not only is the recipe very appetizing, but the photos are also always beautiful! Thank you Aurélie
Yum! It was delicious. Thanks for the recipe.
Great madeleines. I used corn flour and coconut flower sugar. Super light and fluffy. My son really liked them. Thank you very much.
Top ! Thanks for your return :)
Hello, I will try your recipe tonight! But I don't have an iron mold but a silicone one. Should I do the same to coat them with butter/flour and freeze for 10 minutes? THANKS!
Hello Emmanuelle, yes you can butter the silicone. The refrigeration is the same as well. See you soon :)
I love this recipe! Personally, I don't have any madeleine molds, so I made it in muffin molds and it works great too!
Great! So much the better if it worked in a muffin pan, see you soon :)
Perfect madeleines. I made 24 medium-sized madeleines using the recipe quantities.
The recipe is very well explained, thank you
Thank you very much Marie, I'm glad you like these madeleines, see you soon :)