Chocolate orange madeleine recipe
Classic orange French Madeleines + melted orange chocolate = something a little bit special.
Equipment
- 1 Small saucepan
- 1 Large bowl
- 1 Cupcake baking tray
- 1 Spoon
- 1 Toothpick
Ingredients
Chocolate orange madeleine recipe
- 100 g Unsalted butter plus extra for greasing
- 2 units Large eggs
- 100 g Caster sugar
- 100 g Plain or all-purpose flour, plus extra for dusting
- 2 tbsp Orange juice
- 2 units Oranges, zested
- 2 tbsp Baking powder
- 1/8 tbsp salt
- 150 g Orange flavoured dark (bittersweet) chocolate
Instructions
- Fort Chocolate orange madeleine recipe
- Zap the butter in the microwave or heat it up in a little pot, then give it a moment to chill out—no need to hurry!
- Grab a big bowl, beat the eggs and sugar like you're in a race until they're nice and frothy. Slowly toss in the flour, orange juice, zest, baking powder, salt, and melted butter, giving it a gentle whisk until it all plays nice together.
- Pop the Madeleine batter and tray in the fridge for 30 minutes—this little cool-down session helps those iconic bumps form on the backs!
- Preheat your oven to 200°C When you're ready to bake, take the Madeleine tray out of the fridge, brush it generously with melted butter, and dust it lightly with plain flour to ensure nothing sticks.
- Grab the batter from the fridge and dollop it into the Madeleine tray, filling each shell just shy of overflowing. No need to worry about it oozing everywhere; it’s more of a riser than a spreader. Pop it in the oven for 9–11 minutes, until the Madeleines are golden, bouncy like a trampoline, and pass the toothpick test with flying colours!
- The moment they’re out of the oven, grab a fork and gently nudge those Madeleines free from their cosy tray. Pop them onto a wire rack to cool off completely—lingering in the tray is a one-way ticket to Sackville!
- When the muffins have cooled, it's time to dip them! Chop the chocolate and place it in a microwave-safe bowl. Do this in 20-second bursts, stirring like a pro, until silky smooth. Pour the melted chocolate into a mug or tall bowl and dip the muffins in to give them a chocolatey touch. Leave to set on a lined tray.
Video
Notes
If you want to keep them, keep them in an airtight container for 3 days maximum, you could also freeze them for 1 month if possible, but I can't guarantee that it will be as good after that long. So good luck if you hold out that long!