Recipes
Chocolate Madeleine
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- Ingredients:
- 95 grams Arrowhead Mills Organic Unbleached All-Purpose Flour
- 115 grams Butter (melted)
- 2 Large Eggs (room temperature)
- 100 grams Granulated Sugar
- 30 milliliters Coconut Milk
- 1 teaspoon Vanilla Extract
- ½ teaspoon Baking Powder
- ¼ teaspoon Fine Kosher Salt
- 100 grams Dark Chocolate
- 1 teaspoon Unsalted Butter
- Organic Sprinkles for decoration
For best result, ingredients should be weighed
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- Directions:
- Whip the eggs and sugar until light and airy. Beat in vanilla, and coconut milk. Sift in dry ingredients and combine until a few flour streaks remain. Fold in cooled melted butter and refrigerate batter overnight.
- Preheat oven to 350°F. Lightly dust each mold with a well combined mixture of 1 teaspoon flour + 1 teaspoon cocoa powder and tap out excess. Place the pans in the refrigerator for 15 minutes or until oven comes up to temp. Fill pans with a tablespoon of batter per mold. Bake for 10-12 minutes.
- Remove from oven and allow to cool on wire rack for 5 minutes before removing from pan. Melt chocolate with 1 teaspoon of butter in 10 second increments. Dip each madeleine into the chocolate and add sprinkles!
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