Madeleines w/ Chocolate Dipping Sauce

by on April 26, 2009

madeleines-chocolate-sauce

Madeleines.  Elegant simplicity, deliciously captured in small, shell-shaped cookies.   The madeleine has a quiet grace, not preening for your love with mind-blowing flavors or chocolate oozing goodness.  However that quiet simplicity inspires adoration and longing. A  well-made madeleine has the ability to pause time, and allow one the chance to reflect and savor the simple beauty in life.

My love affair with madeleines began nearly 10 years ago when I was managing a cafe/market. Everyday around 3 o’clock there would be a lull between the lunch rush and the late afternoon crowd/clean-up routine.  During this pause Antoine (my blue-collar French friend) and I would quietly make ourselves an espresso with a dollop of fresh whipped cream, grab a madeleine, lean up against the marble counter tops and silently enjoy life.  It became one of those inner restaurant rituals that helped us maintain sound, peaceful minds even on the crappiest of days.

Now, years later, any time I have a madeleine I’m reminded of that feeling, two friends side by side,  pausing time to appreciate life’s small pleasures.

madeleines recipe

If there is something I love eating, I want to be able to make it at home and craft it with at least a comparable quality for which I know it can be done. Usually I succeed, but in regards to madeleines I have failed.  I’ve never been able to nail the texture.  I’ve gone through a dozen recipes, trying them multiple times attempting to  properly decipher and correctly make the recipe.  Some have been good, but never “it.”

The same frustrations have come with buying madeleines.  I rarely find a madeleine that has time-pausing goodness.  Madeleines have become one of those delights I long for, yet rarely am able to enjoy.  Until now.  A few months ago, Keiko over at Nordljus posted a recipe for Truffle Honey Madelines which she adapted from Claire Clarke, head pastry chef at The French Laundry.  Nearly all of you have probably seen the post, and those of you who haven’t, should.  Keiko’s photographic skills immerse you in their warmth and rustic beauty.  She inspires us every time we visit her site.

After reading Keiko’s post, I felt there was something special about these madeleines.  I knew that I needed to try them, and I made a serious mental note to make this recipe.

madeleines-recipes

madeleines-recipe

madeleines-recipes

There was this inner feeling that this may be the recipe I had been searching and longing for.  Eventually I set aside the time to try my hand in making these little pastry mistresses.  The excitement and anticipation built as the recipe progressed.  It was simple, yet elegant.  Just as madeleines should be.

The batter had good flavor and everything seemed very promising.  I  used a mini-madeleine pan so the baking time was even quicker than usual.  After a brief moment baking, I pulled the little mini-madeleines out of the oven,  popped them off the pan, barely allowed them to cool and had a taste.  Time paused.  For quite a long time.  Everything I had been searching for and intimately longing for in a madeleine had now been found.  Thank you Keiko and Claire.

-Todd

madeleines w/ chocolate sauce

Nothing needs to be changed from Claire Clark’s or Keiko’s adaption of this recipe because they are perfect.  But to give you another option to play with the madeleines, here is a slightly alcoholic chocolate dipping sauce version.

The madeleines have such an incredibly delicate texture, we didn’t want to contrast to heavily against it by using a straight tempered chocolate to dip with, so we took our basic ganache recipe, softened it a bit more by changing the ratio, added a little adult beverage kick, then serve the chocolate dipping sauce slightly warmed along side the madeleines.  The sauce will be fairly soft even at room temp., but warming it little gives it the best mouthfeel, temp. & texture-wise. If you’d like the madeleines to be dipped the classic way, (like Jen did here for her canided orange peels) after the madeleines have cooled, temper some dark chocolate, dip the madeleines half-way, then allow to cool on some wax paper.  We bake our madeleines with a mini-madeleine pan because they are just so damn cute, but the recipe works the same for regular sized madeleines, just approx. double the baking time.

Mini-Honey Madeleines with Tuaca Chocolate Sauce

Total Time: 1 hour 30 Minutes

Adapted from Claire Clarke's Indulge.

Tuaca Chocolate Dipping Sauce
Tuaca is an exquisite Italian brandy based liqueur that has been crafted with vanilla and citrus. If you don't have any in your bar, substitute the alcohol of your choice.  Dark rum and Kahlua are excellent options.  For a virgin sauce, use a touch of 1 t vanilla extract and 1 1/2 T filtered OJ.

Ingredients:

Madeleine Ingredients

  • 6 1/2 T (90 g) unsalted butter (plus extra for buttering molds)
  • 1 T (15 g) quality Honey (tupelo honey is our fav.)
  • 3/4 c (90 g) Flour (unbleached, all-purpose)
  • 1/2 t (3 g) Baking Powder
  • 2 med Eggs
  • 2/3 c (75 g) Confectioners sugar
  • 2 t (10g)  Golden Brown Sugar
  • pinch of salt

Tuaca Chocolate Sauce Ingredients

  • 1 Egg Yolk
  • 2 T (30g) Granulated Sugar
  • 1/2 c (120ml) Heavy Cream
  • .25 lb (125g) Dark Chocolate (chopped in fine pieces)
  • pinch of sea salt
  • 1 oz (30ml) Tuaca

Directions:

Madeleines Directions

  1. Combine butter and honey in a saucepan and melt the butter.  Set aside and allow to cool a bit.
  2. Combine the flour and baking powder together in a sifter and set aside.
  3. Whisk the eggs, sugars, and salt together until everything is a pale yellow and at least doubled in size.  The batter should fall in ribbons from the whisk. (This step takes a bit of whisking.  It's much more comfortable to do on a machine than by hand.)
  4. Sift the flour and baking powder on top of the batter and gently fold.  Pour the cooled honey/butter along the edge of the bowl so it gently pools on top of the batter.  Gently mix, trying to maintain the volume as best possible. Cover and allow to rest in the fridge for at least 30min.-1 hr.
  5. Preheat oven to 425° F regular bake or 400°F convection bake.  Melt about 1 T butter and brush the madeleine molds.

  6. Carefully pour batter into a pastry bag fitted with a 4pt or 6pt tip (depending on your madeleine pan.) Try to keep from over-handling the batter and destroying it's volume.  Alt. method. Put batter in gallon size plastic bag then cut tip of one corner for an instant, disposable pastry bag. Pipe a line of batter in each mold cavity filling about 85% full (batter will spread during baking, so don't worry about pressing it to edges.)
  7. Place in oven on middle rack, and bake for no more than 5 minutes (10 min. for regular madeleine pans.)  Be careful not to over-bake or else the madeleines will dry out. Immediately remove madeleines from molds and allow to cool on a wire rack.

Chocolate Sauce Directions

  1. In a medium bowl, whisk together egg yolk and sugar until it is a pale yellow and slightly fluffy.
  2. In a saucepan, combine heavy cream and chocolate pieces. Heat over medium heat until chocolate is fully melted and temperature is about 160°F. Remove from heat.
  3. Pour chocolate into egg mixture and stir until fully incorporated.  Continue stirring for a minute or two to make sure sugar is fully dissolved.  Add pinch of salt and Tuaca and stir until incorporated. Sauce keeps at room temp for about a week, and longer when refrigerated.

Serving

Warm chocolate slightly.  Pour into individual dipping bowls and serve with madeleines, and preferably accompanied by a shot of espresso. Enjoy.

Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.


{ 29 comments… read them below or add one }

1 Asianmommy April 26, 2009 at 1:06 pm

Beautiful cookies!

Reply

2 Lily April 26, 2009 at 2:10 pm

Beautiful photos, wonderful description, and you definitely do this cookie justice! This cookies are so wonderful, and I grew up eating them, but have never dipped them in chocolate myself. I love the Kahlua option for the chocolate. Luxardo Amaretto would probably be good too! You always have such fantastic recipes etc. Enjoy the rest fo your weekend!

Lily

Reply

3 Jules @ Lovely Las Vegas April 26, 2009 at 1:39 pm

I love madeleines! Looks like a lovely recipes. Gonna give it a try : ).

Reply

4 krysta April 26, 2009 at 2:54 pm

the photos are stunning…. wow. speechless.

Reply

5 Phoo-D April 26, 2009 at 2:55 pm

Enchanting photos and story. I need to go find a madeleine mold pronto! We’ve never heard of Tuaca before, your description sounds like we’ve been seriously missing out! Thank you Todd.

Reply

6 sharon April 26, 2009 at 3:03 pm

Just the name of these treats alone is elegant. I love these and your Madeleines are so perfectly beautiful.

Reply

7 Rachael April 26, 2009 at 3:03 pm

I am again cursing the fact that I do not have an oven. Blast.

These are beautiful- thanks for the great post!

Reply

8 sweetbird April 26, 2009 at 3:55 pm

Madeleines make me happy. Very happy.

Someone should develop a madeleine that can be eaten whilst on a diet.

Reply

9 Lisa@The Cutting Edge of Ordinary April 26, 2009 at 4:03 pm

I have always wanted to make madeleines. The pan is always on my wish list but I never seem to get around to getting it. I just might have to get it now.

Your post and photos were beautiful Todd.

Reply

10 White on Rice Couple April 26, 2009 at 4:17 pm

Asianmommy – Thanks.

Jules – If you have a copper bowl to whisk the eggs in, it comes out even better.

Lily – Thank you very much. Amaretto would be an excellent choice. Might have to do that next batch of chocolate sauce.

krysta – Thanks sweetheart.

Phoo-D – Ahh, Tuaca is excellent. Great for cocktails too, obviously. There will be more on that later!

sharon – Thank you. I love saying, making, and eating them.

Rachael – Sorry for the torment, and thanks for the compliments.

sweetbird – The minis work for a diet, right!

Lisa – Thank you very much. Now go get yourself a madeleine pan.

Thanks for visiting and all the love, everyone. If you can, take the time to make these. They are tasty. Todd.

Reply

11 desiree@lookiloos April 26, 2009 at 10:26 pm

Oh you had me at Madeleines! Will definitely gives these a try. Thanks!

Reply

12 bucatar maniac April 27, 2009 at 2:54 am

Realy beautiful cookies!Love them!

Reply

13 keiko April 27, 2009 at 2:13 am

Dear Todd – I’m honoured by your kind words, and your madeleines look absolutely lovely. Your beautiful photos have made me want to make a batch right now, with your irresistible sounding chocolate dipping sauce of course! Keep inspiring us with your beautiful, sensitive posts – I always feel warm and happy every time I visit your site. keiko xx

Reply

14 Happy Cook April 27, 2009 at 4:21 am

Imust buy one of these pans to make them.
looks so so yumm especially with the chocolate.

Reply

15 veron April 27, 2009 at 5:31 am

I have her book! Whenever I think of Madeleines , I think of the Transporter movies with Jason statham…
these looks fantastic!

Reply

16 Natanya April 27, 2009 at 6:16 am

One of my favorite madeline recipes is from the former pastry chef at the White House. He taught me that a small, tasty cake can be the perfect desert when a big, sweet confection would be just too much. I’m planning to make these for my next party – the honey will be so unexpected and will give me a chance to highlight local wildflower honeys (although I agree Tupelo is fantastic as well). Thank you for providing thoughts on a “virgin” chocolate sauce as I regularly feed a group that doesn’t like booze in their food.

Reply

17 maggie (p&c) April 27, 2009 at 6:17 am

Such gorgeous photos! Lovely.

Reply

18 matt wright April 27, 2009 at 10:04 am

Loving the “adult beverage kick”. Really great looking recipe. I love Madeleines, but have always been too chicken to make em.

And WOW. talk about great photography here. Love the rustic shots on the wood, and the super clean shot of the mixer going.

Reply

19 White on Rice Couple April 27, 2009 at 9:43 am

desiree – “Madeleines” I purr. And chocolate.

keiko – Dōmo arigatō gozaimashita. I take your comments deeply to heart. Thank you for inspiring us every time we visit you. Someday we will have to get together, either when you visit the LA area, or when we make it to the UK.

bucatar maniac – Thank you.

Happy Cook – I love my madeleine pans. I have the non-stick, too, but I don’t like using them. After the first couple uses with these pans, they seasoned up and cook beautifully. Quality is key for the madeleine pan.

vernon – We’ve heard a couple people say the same about the Transporter movie. How funny.

Natanya – You could even play with some of the honey in the chocolate sauce. What a shame, serving non-boozers. Ah well. The more for the rest of us.

maggie – Thank you.

Thanks for stopping by and visiting everyone. Another note about the madeleines: If you have a copper bowl to whisk the eggs in, all the better. It will give a little extra lightness to the cookies. Make sure you go visit Keiko’s site at: http://www.nordljus.co.uk/. Her photography and writing are mesmerizing. Todd.

Reply

20 Food Woolf April 27, 2009 at 3:02 pm

wow. you had me at photo 1. my god you people know how to cook and photograph your dishes. amazing. suddenly i’m thoroughly craving madelines! great, guys. thanks a lot! guess i’ll have to try this recipe out sooner than later.

xoxox,B

Reply

21 Sophie April 27, 2009 at 11:55 pm

Lovely dessert!! The madeleines look superb dipped half in chocolate! This is a excellent to eat with my morning coffee! I love them!

Reply

22 Julia April 28, 2009 at 5:57 am

I know this doesn’t compare, but I love getting the madeleines from Starbucks — the chocolate dipped ones. I’m sure this one is much better! I wonder how they freeze….

Reply

23 Lori Lynn April 28, 2009 at 6:46 am

Small pleasures. Very sweet.
Love the shot of the pan & pastry bag.
LL

Reply

24 Kate April 28, 2009 at 11:54 am

I have a special place in my culinary heart for Madeleines and these look fantastic. Are they the slightly crispy outer edged ones or spongy like the ones you buy in France?

Reply

25 Hélène April 28, 2009 at 1:52 pm

I never had Madeleines. Yours made me want to start baking them. They are beautiful.

Reply

26 Rebecca April 29, 2009 at 1:02 pm

Having a Proustian moment…these look absolutely amazing!

Reply

27 Jude April 29, 2009 at 6:24 pm

I really appreciate how you have the weigh measurements. That will definitely help in trying to reproduce your wonderful results over here.

Reply

28 alice August 1, 2013 at 4:58 pm

Have you ever tried browning the butter? It gives them a whole new dimension of flavor. I made brown butter madeleines yesterday and they were so excellent. give it a try. love your site.

Reply

29 White on Rice Couple August 1, 2013 at 6:00 pm

You are so right about brown butter making madeleines even better. That is our favorite way to make them for the past couple years. I thought we had a more recent recipe posted for brown butter madeleines, but I guess not. Have to put that on the to-do list. Thanks so much for the suggestion and sweet compliment!

Reply

Leave a Comment

Previous post:

Next post:

Copyright © 2014 White on Rice Couple. All rights reserved. Designed by Todd & Diane. Built by Zel Creative