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Epicurious

Chocolate Madeleines

By Susan Herrmann Loomis

4.2

(23)

Madeleines au Chocolat

Madeleines are good any time, any where. Here are some secrets to making madeleines, and a wonderful chocolate version which is guaranteed to please!

• Make the dough up to three days in advance and chill it in the refrigerator.
• Heavily butter the molds and chill them so the butter hardens before the molds are filled with batter.
• Refrigerate the filled molds before baking.
• Make sure the oven is fully hot before baking the madeleines.
• Bake for no longer than 7 minutes — the madeleines should not quite spring back when you touch them. This ensures a moist result.

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