Chocolate and coffee madeleines
Today, I share a recipe for chocolate and coffee madeleines.
Portions: 9
You will need the following ingredients:
For the madeleines:
- Salt
- 1/2 tsp baking powder
- 2 tbsp cocoa powder
- 1/2 cup (60 g) whole wheat flour
- 2 tsp ground strong coffee beans
- 1/2 tsp vanilla extract
- 1/4 cup (25 g) sugar
- 2 eggs
To decorate the madeleines:
- 3 tbsp sugar
- 1 tsp ground strong coffee
- 1 tsp cocoa powder
Steps:
For the madeleines:
- In a bowl, mix the baking powder, the cocoa, the flour and the coffee.
- In an other bowl, whisk for about 5 minutes, the vanilla, the sugar and the eggs.
- Pour into the first mixture and mix.
- Let rest for 2 hours in the refrigerator.
- Preheat the oven to 375 °F (190 °C).
- Pour into greased or non-stick madeleine molds.
- Cook for 8 to 10 minutes.
To decorate the madeleines:
- In a bowl, mix the sugar, the coffee and the cocoa.
- Cover the madeleines with the mixture, while they are still warm.
- Enjoy and subscribe!
Aujourd'hui, je partage une recette de madeleines chocolat et café.
Portions: 9
Vous aurez besoin des ingrédients suivant:
Pour les madeleines:
- Sel
- 1/2 c. à thé de poudre à pâte
- 2 c. à soupe de cacao
- 1/2 tasse (60 g) de farine de blé entier
- 2 c. à thé de grains de café corsé, moulus
- 1/2 c. à thé d'extrait de vanille
- 1/4 tasse (25 g) de sucre
- 2 oeufs
Pour décorer les madeleines:
- 3 c. à soupe de sucre
- 1 c. à thé de café corsé, moulus
Étapes:
Pour les madeleines:
- Dans un bol, mélanger la poudre à pâte, le cacao, la farine et le café.
- Dans un autre bol, battre environ 5 minutes la vanille, le sucre et les oeufs.
- Verser dans le premier mélange et mélanger.
- Laisser reposer 2 heures au réfrigérateur.
- Verser dans des moules à madeleines graissés ou antiadhésif.
- Préchauffer le four à 375 °F (190 °C).
- Cuire 8 à 10 minutes.
Pour décorer les madeleines:
- Dans un bol, mélanger le sucre, le café et le cacao.
- Recouvrir les madeleines du mélange, pendant qu'elles sont encore chaudes.
- Savourez et abonnez-vous.
#madeleines #chocolat #coffeerecipe #bakingrecipe #foodieoflemon8
I recently tried making these chocolate and coffee madeleines at home, and they turned out to be one of my favorite baking adventures. Using whole wheat flour adds a subtle nutty flavor and boosts the nutritional value compared to traditional white flour, which I appreciated. The method is straightforward—after mixing the dry ingredients (including baking powder, cocoa powder, and ground coffee) and whisking the eggs with sugar and vanilla until fluffy, the batter rests in the fridge for two hours. I found that this resting step is essential for the characteristic hump shape and tender crumb. When it came to baking, greasing the madeleine molds properly ensured they released easily and had that classic scalloped edge. Baking at 375°F (190°C) for about 9 minutes gave them an ideal golden exterior without drying out the center. What really elevated these madeleines was the decoration—while still warm, coating them with a mix of sugar, cocoa, and coffee powder created a subtle sweetness and intensified the coffee-chocolate flavor profile. For coffee lovers, this combination of cocoa and fresh strong ground coffee beans imparted a robust aroma and taste, making these treats perfect alongside a hot cup of coffee in the morning or as an afternoon pick-me-up. The recipe yields about 9 madeleines, ideal for sharing or indulging without leftovers going stale. A tip from my experience: gently fold the dry mix into the egg mixture to maintain airiness, which creates a light texture. Also, experimenting with the strength of the coffee powder can tailor the flavor intensity to your preference. Overall, these chocolate and coffee madeleines are a delightful and easy baking project that balances wholesome ingredients with classic flavors. I highly recommend trying them if you enjoy rich yet not overly sweet pastries with the comforting taste of coffee and chocolate combined.
