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Recipe Detail Page
Mocha Madeleines
Spring 2018
A small teacake may be all you need to satisfy your dessert craving. Or for something to accompany your next espresso, these madeleines would be perfect. Try to use Dutch process (alkalized) cocoa powder—it has a darker hue and smooth flavour.
Makes about 18 madeleines
½ cup (125 mL) unsalted butter
2 tsp (10 mL) instant coffee or espresso powder
¾ cup (175 mL) sifted cake flour
¼ cup (60 mL) Dutch process cocoa powder
½ tsp (2 mL) baking powder
Pinch salt
2 eggs, room temperature
½ cup plus 2 tbsp (155 mL) sugar
¼ tsp (1 mL) vanilla
Melted butter and sifted cocoa powder for preparing the pan
MOCHA GLAZE
2 oz (60 g) semi-sweet chocolate, chopped
2 tsp (10 mL) unsalted butter, room temperature
¼ cup (60 mL) whipping cream
2 tsp (10 mL) corn syrup
¼ tsp (1 mL) instant coffee or espresso powder
Icing sugar for dusting, optional
1. For the madeleine batter, place the butter and coffee powder in a small saucepan and melt over low-medium heat. Set aside to cool to lukewarm.
2. Sift together the flour, cocoa powder, baking powder and salt and set aside.
3. In an electric mixer fitted with the whisk attachment, beat together the eggs and sugar until the mixture is foamy and lightened in colour, 2 to 3 minutes. Beat in the vanilla.
4. On low speed, add the flour mixture and mix just until combined, scraping the bowl as necessary. Add the butter and coffee powder mixture and mix just until incorporated. Transfer the batter to a medium bowl, cover the surface with plastic wrap and refrigerate for 2 to 3 hours or overnight.
5. Preheat the oven to 400°F (200°C).
6. Brush the inside of a madeleine pan with a thin layer of melted butter. Dust with sifted cocoa, invert the pan, and tap out the excess cocoa. (If necessary, sift a little more cocoa over any indentations that aren’t fully coated.)
7. Transfer the chilled batter to a piping bag fitted with a ½-inch (1-cm) plain tip. Pipe the batter into the centre of each indentation in the pan, filling each about three-quarters full.
8. Place the pan on a baking sheet and place in the oven. Immediately reduce temperature to 350°F (180°C). Bake 15 minutes or until the madeleines have risen and are set on top. Remove the pan from the oven, invert over a wire cooling rack and tap lightly to release the madeleines. Cool to room temperature before glazing.
9. For the glaze, place the chopped chocolate and butter in a medium bowl. Combine the whipping cream, corn syrup and instant coffee in a small saucepan. Bring the cream to the boil and pour over the chocolate. Stir until the chocolate is melted and smooth.
10. Once the glaze has cooled slightly but is still fluid, the madeleines can be dipped. Alternatively, the glaze can be drizzled overtop with a spoon or poured into a paper piping cone and piped in lines.
11. Once the glaze is set, icing sugar can be dusted on top. The madeleines are best the day they are baked, but can be stored in an airtight container for up to 2 days.
Makes about 18 madeleines
