Real Recipes From Real Home Cooks ®

chocolate madeleines

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From a Hershey's cookbook.

yield 1 1/2 dozen
cook time 10 Min
method Bake

Ingredients For chocolate madeleines

  • 1 1/4 c
    all purpose flour
  • 1 c
    sugar
  • 1/8 tsp
    salt
  • 3/4 c
    butter, melted
  • 5 Tbsp
    unsweetened cocoa
  • 3
    eggs
  • 2
    egg yolks
  • 1/2 tsp
    vanilla
  • chocolate frosting (below)
  • FOR THE CHOCOLATE FROSTING
  • 2 1/2 c
    powdered sugar
  • 1/4 c
    unsweetened cocoa
  • 1/4 c
    butter, softened
  • 4-5 Tbsp
    milk
  • 1 tsp
    vanilla

How To Make chocolate madeleines

  • 1
    Lightly grease the indentations of a madeleine mold pan (each shell is 3x2 inches); set aside. Combine flour, sugar, and salt in medium saucepan. Combine melted butter and cocoa; stir into the dry ingredients. With a fork, lightly beat egg, egg yolks, and vanilla in small bowl until well blended; stir into chocolate mixture, blending well. Cook over very low heat, stirring constantly, until mixture is warm; do not simmer or boil. Remove from heat.
  • 2
    Fill each mold half full with batter (do not overfill). Bake at 350 for 8-10 minutes or until cake tester comes out clean. Invert onto wire rack; cool completely.
  • 3
    Make Chocolate Frosting: Combine powdered sugar and cocoa in small mixing bowl. Cream butter and 1/2 cup of the powdered sugar cocoa mixture in small mixer bowl until light and fluffy. Add remaining cocoa mixture alternately with milk; beat to spreading consistency. Stir in vanilla. Frost flat sides of cookies with frosting. Press frosted sides together, forming shells.
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