ORANGE & WHITE CHOCOLATE MADELEINES
Firstly I can’t take credit for the basis of this recipe as it was a recipe slightly adapted from Edd Kimber on the BBC Good Food website. Also I would like to thank Lucya Bakes who also posted a similar blog post on March 21, 2016 which gave me the impetus to go out to Lakeland, buy a silicone madeleine mould and create these wonderful little treats. If you would like to see her great pictures of her madeleines you can find them here!
This was the first time I’ve attempted madeleines, however I have luckily been exposed to hem through my mother, who often uses my step dad, girlfriend and I as guinea pigs as she tries to perfect her recipe for the visit of their French friends. According to my mother they need to be perfect as the French know what is a good madeleine. On the other hand these orange and chocolate madeleines would probably not pass the test as my mother is one not to mess with a classic recipe, stating that madeleine’s should be plain in flavour not with all the added complications of dipped chocolate and orange.
Oh well, this recipe is bloody delicious and it ticks all my boxes.
- 100g Unsalted Butter
- 2 Large Eggs
- 100g Golden Caster Sugar
- Zest 2 Blood Oranges Plus Juice Of ½
- 100g Plain Flour, Plus Extra For Dusting
- 1 Tsp Baking Powder
- 140g White Chocolate
- Ginger Nut Crumbs (Optional)
- Put the butter in a small saucepan over a medium heat until it foams and turns a nutty brown colour being careful not to burn the butter. Pour into a bowl and set aside to cool.
- Beat the eggs, sugar and zest in a large bowl with an electric hand whisk for about 5 mins until thick and pale. Add the juice and mix to combine. Mix the flour and baking powder together, then sift over the batter mixture, a third at a time, and fold in.
- Add a large spoonful of the batter to the butter, mixing together until smooth and combined. Pour this into the batter and gently fold together until fully combined. Press a sheet of cling film onto the surface of the mixture and chill for at least 1 hour. Preferably overnight.
- About 30 mins before you want to bake the madeleines, grease a 12-hole madeleine tin with a little extra butter and dust with a little flour. Heat oven to 200C/180C fan/gas 6 and put the tin in the freezer to chill for 30 mins. Remove the batter from the fridge and add about 1 heaped tbsp to each madeleine hole – be careful not to overfill as they will bake over the edge and won’t form the characteristic hump.
- Bake in the oven for 10-12 mins or until golden brown around the edges. Immediately turn out the madeleines onto a wire rack and leave to cool fully.
- Put the chocolate in a heatproof bowl over a saucepan of gently simmering water and melting stirring frequently to ensure that all chocolate has melted.
- Dip each madeleine halfway into the melted chocolate, allowing the excess to drip off, then place on a sheet of baking parchment. As the chocolate starts to set, but while still a little tacky, sprinkle with some of the ginger nut crumbs. Best served warm, but still yummy cool.