The Sensitive Kitchen

Tuesday, May 14, 2013

Chocolate Malt Madeleines

From "Baked Elements"

1/2 c + 2 Tbsp all-purpose flour
3 Tbsp + 1 tsp malted milk powder, divided
2 Tbsp + 1 tsp dark unsweetened cocoa, divided
1 tsp baking powder
2 large eggs, at room temperature
1/2 c sugar
1/4 tsp salt
2 1/2 ozs (5 Tbsp) unsalted butter, melted and nearly at room temperature

Butter madeleine pans, dust with flour, and knock out excess flour.

Whisk together flour, 3 Tbsp malted milk powder, 2 Tbsp cocoa, and baking powder.

In the bowl of a standing mixer fitted with the whisk attachment, beat eggs, sugar and salt on high until frothy, about 3 minutes. Drizzle in butter on low until just blended.

Remove bowl from mixer; sift dry ingredients atop egg mixture. Gently fold to combine. Cover with a dry cloth; set aside 1 hour.

Preheat oven to 375. Give the batter a quick stir, then spoon gently into pans, filling molds about 3/4 full. Bake 10-12 minutes, rotating pans halfway through baking.

Meanwhile, stir together remaining cocoa powder and malted milk powder. Set aside. 

Remove pans to wire racks to cool 1 minute, then carefully unmold. Sift cocoa-malt mixture over madeleines. Eat within a few hours of baking. Makes 24 madeleines.

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