We were thrilled to have Jade, a hobby baker turned sourdough aficionado by the moniker @shebakessourdough, share her recipe for buttery, chocolatey madeleines.
This one-bowl recipe, suitable for beginners, even comes together in the Talay Shell Sharing Dish (regular size) for easy prep and even breezier clean-up.
Ingredients:
Yields 24 madeleines |
Method:
1. Melt butter and leave it to cool until it reaches ~55°C.
2. Beat eggs and sugar gently until sugar dissolves.
3. Add milk and mix well.
4. Sift in flour, cocoa powder, baking powder and salt and fold in thoroughly.
5. Pour in melted butter and mix the batter gently until everything becomes homogenous.
6. Refrigerate the batter for at least 2 hours or overnight.
7. Preheat oven at 205°C for 15 minutes.
8. Fill the Madeleine mould with batter to 3/4 full.
9. Bake at 200
°C for 5 minutes, turn down to 180
°C and continue to bake for another 7-8 minutes.
10. Unmould and enjoy freshly baked!
Image credits: Jade (@shebakessourdough)
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Enjoyed this recipe?We'd love to see your freshly baked chocolatey delights!Tag us at @kra.sanctuary on Instagram. |