DIRECTIONS:
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DARK CHOCOLATE MADELEINES
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In a small, heavy saucepan, heat the butter over medium heat until light
golden brown and fragrant, about 5 minutes.
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Remove from the heat and stir in the cocoa powder.
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Strain the mixture and let cool until tepid.
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Meanwhile, melt the chocolate. Allow to cool slightly.
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Sift the flour, baking powder, and salt together into a small bowl.
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Set aside.
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Place the eggs, egg yolk, and the granulated sugar into a 4 1/2 quart bowl
of a heavy duty electric mixer.
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Place the bowl with the eggs over a bowl of hot water to warm them, stirring
frequently until the sugar begins to dissolve.
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Remove the bowl with the eggs from the water and dry off the bottom.
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Attach the bowl to the mixer and heat the egg mixture using the whisk attachment
on medium high speed until the mixture forms soft peaks when the beater
is lifted.
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Beat in the vanilla extract.
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In a clean grease free bowl using a handheld electric mixer, bet the egg
whites on high speed until they form stiff but not dry peaks.
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Fold the dry ingredients into the egg mixture.
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Fold in the melted butter and chocolate.
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Finally, fold in the egg whites.
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Place the madeleine batter in the refrigerator to chill for 15 minutes.
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Place 2 racks in the lower half of the oven and preheat to 375F.
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Butter and flour two 12 mold madeleine pans.
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Chill the pans briefly.
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Remove the pans and the batter from the refrigerator.
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Place a dollop o batter in each mold and smooth with an offset palette.
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Bake for 15 minutes or until the center springs back when lightly touched.
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Do not overbake.
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Remove the madeleines from the molds and cool on a wire rack.
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MINT CHOCOLATE GLAZE
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Place the chopped chocolate into a heat resistant bowl.
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In a small saucepan, bring the heavy cream to a boil.
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Immediately pour the cream over the chocolate and let stand 1 minute before
stirring.
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Stir gently until the chocolate is melted and combined.
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Stir in the mint extract.
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Using a pastry brush, generously glaze half of the shell side of each madeleine.
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Allow the glaze to set before wrapping in plastic or storing in an airtight
container.
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Madeleines are best when served the day they are made.
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