Part of me loathes buying new baking tins. The sheer amount of space they take up is ridiculous. So I thought I would try out some new recipes with the more unusual tins that I have. (This means more donuts! Win!).
I needed to make something quick for a couple of wedding supplier meetings we had today (which went fabulously!) and decided on madeleines. I’ve made some before but decided to try out a different recipe.
Original recipe tweaked from here
130gr self raising flour
135gr golden caster sugar
½ tsp good vanilla extract
75gr bitter chocolate, chopped. I used about 85% cocoa chocolate.
1, Melt the butter and leave it to cool
2, Beat the eggs and sugar together until pale and creamy looking. This takes about 5 minutes and then beat in the vanilla extract.
3, Sift in a third of the flour into the eggs and gently fold in with a spatula. Add the rest of the flour in two additions in the same way.
4, Add the butter in three additions, gently folding in with a spatula.
5, Add in the chopped chocolate.
6, Butter and flour your madeleine tin well and fill them up to just below the lip of the indents.
7, Bake in a preheated oven to (190o/c) for 8-10 minutes until they are lightly golden brown and springy to the touch.
8, Remove from the oven, leave for a minute or two and turn out onto a cooling rack.
9, Dust with icing sugar and serve.