chocolate madeleines soft with their beautiful hump and very delicious with their chocolate shell... An easy and tasty recipe to make for a snack! You can prepare the dough the day before and cook them on the day.
Below I give you my tips to have this famous "hump" for sure. Because a madeleine without a hump is not a real madeleine, is it?
A few details about this recipe for chocolate madeleines
- flavors : the madeleines themselves are lightly flavored with vanilla, the shell is made of chocolate. A duo that is always unanimous!
- Texture : we appreciate the contrast between the softness of the madeleine and the chocolate coating.
- Difficulty level : easy ! You just have to be patient because it takes two hours to rest for the dough. On the material side, to make the chocolate shell, I recommend a silicone madeleine mold, it is very easy to unmold.
Ingredients to plan for making these chocolate madeleines
- eggs : preferably large eggs, this is what makes them soft.
- light brown sugar : it brings gluttony to the recipe.
- unsalted butter : to make the hazelnut butter (I tell you everything in the recipe)
- all-purpose flour : to create texture.
- yeast : to allow the madeleines to puff up.
- vanilla : a little natural vanilla extract to flavor the madeleines.
- chocolate : light-bodied dark pastry chocolate to make the outer shell.
How to make chocolate madeleines?
First stage : brown butter. This is a classic butter that is melted in a saucepan to give it more flavor. It is really ideal for madeleines and financiers for example.
Then we prepare madeleine dough by mixing all the ingredients, with the hazelnut butter last. The dough obtained is very thick and this is completely normal. Refrigerate it for 1 hour.
Then we fill the silicone madeleine mold and refrigerate again for 1 hour. After that, all that remains is to put it in a very hot oven. Cooking is quick. Then, we unmold the madeleines.
To do the chocolate shell, we melt dark chocolate then brush the chocolate prints. We press the madeleines inside and refrigerate. Finally, all that's left to do is unmold the chocolate madeleines and enjoy them.
My tips for well rounded madeleines
Cool the dough to create a thermal shock
This is the number 1 tip for the hump to form. The chocolate madeleine dough must be cooled twice: once just after mixing the ingredients. Then a second time after filling the mold.
Fill cavities 3/4 full
The madeleines will rise in their mold, so they need room to expand (without overflowing). So I fill my molds almost to the top, leaving a few millimeters.
Two cooking temperatures
We start cooking very hot to promote thermal shock (and therefore the creation of the bump) and then lower to cook through. Make sure your silicone madeleine mold allows a high cooking temperature.
Possible variations for this recipe
You can add to the madeleine dough some chocolate chips for even more indulgence. For the chocolate shell, you can use White chocolate or milk chocolate, to change from dark chocolate.
How to properly store your chocolate madeleines?
So that the madeleines keep all their softness, I advise you to keep them at room temperature (away from direct sunlight or heat) in an airtight container. They are kept like this about 4 days.
However, if you want the shell to keep its crunchiness, you should keep them in the refrigerator. Keeping them at room temperature will lose the crunchiness.
Other recipes to try
If you like this kind of easy-to-make delicacies, I advise you to take a look at these other recipes from the blog:
- Lemon poppy seed madeleines
- Millionaire Shortbread
- Peanut butter and chocolate cookies
- Chocolate banana muffins
- Crispy and fluffy Liège waffle
- Brookies: half brownie half cookie
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful madeleines!
- 130 g unsalted butter
- 2 large eggs
- 70 g light brown sugar
- 1 cc natural vanilla extract
- 130 g all-purpose flour
- 1 cc baking powder
- 170 g 52% cocoa dark chocolate
- Prepare the hazelnut butter: in a saucepan, heat the diced butter over medium heat until you get a nice golden color. Filter the foam on the surface and leave to cool completely for the rest.
- In a bowl, whisk the eggs and brown sugar. Add the vanilla extract.
- Separately, sift the flour and baking powder. Then add to the previous mixture using a whisk. Finish by incorporating the hazelnut butter. The batter is thick, that's normal.
- Film the madeleine dough on contact (the film must touch the dough) and refrigerate for 1 hour.
- With a tablespoon, fill the cavities of a silicone madeleine mold almost to the top (buttered or not, depending on your habits). Refrigerate again for 1 hour, this ensures a nice bump.
- Preheat the oven to 225° traditional heat. Bake the silicone plate at this temperature for 6 minutes (place it directly on the grid, not on a plate). Then lower to 180° and continue cooking for 5 minutes.
- Remove from the oven, let cool in the mold then unmold the madeleines.
- Melt the dark chocolate in the microwave or bain-marie then garnish each cavity with 2 tsp of melted chocolate. Press each madeleine into its indentation so that the chocolate coats their base well. Refrigerate for 1 hour for the chocolate to harden then unmold the madeleines.
These madeleines are irresistible!
Thank you very much Lady!
I didn't see the oven temperatures or the cooking time??? Please thank you
Hello Françoise, it is noted in the full recipe at the bottom of the page :)
Hello,
At what stage is the butter added?
I don't see the info
The thank you box
Hello Mathilde, you are right I just added it: the hazelnut butter must be added after the flour-yeast mixture. Goodbye ;)
Thank you for these great recipes! It's so much better than the store bought one.
With pleasure ! Thank you Monique and see you soon for new recipes :)
Very nice rounded, a hint of orange blossom, all well wrapped, it's an excellent gift for those we love. Bravo for the recipe and thank you!!!!
Thank you for your feedback on these madeleines! Goodbye :)
A treat! I tried the initial version with a chocolate shell and a version with chocolate chips (without a shell). Both went too quickly for me to evaluate their conservation beyond a day! The madeleines are nicely rounded and soft. I just added 20g of brown sugar during my second try (with chips). I found the amount of sugar correct with the chocolate shell but too little when you had a bite without chocolate.
Hello Astrid, I'm glad you like them! Of course you can adjust the amount of sugar, it's up to each person, see you soon :)
Hi, I have a question;
When we lower the oven temperature, should we take the madeleines out while waiting for the right temperature?
Merciii
Hello Belinda, no, you leave the madeleines in the oven while it goes down, it will be done gently. See you soon :)
Hello,
You say that we can prepare them the day before, so my question is can we leave the preparation in a salad bowl or do we have to put the preparation in the madeleine mold?
Thank you
Hello Elodie, yes you leave the preparation in the salad bowl (step where we film in contact before refrigerating) and you fill your molds the next day. If the dough has hardened in the meantime, you leave it a little at room temperature so that it softens (this is linked to the butter it contains). See you soon :)
Hello, for my part, I replaced 30g of flour with cornstarch but my mixture is not at all compact, is this normal or should I add flour? Because if I film on contact all the paste will stick to it, thank you for your response
Hello Julie, the dough once prepared should be like in my step-by-step photo when you film it in contact. It firms up a little as it cools. On the other hand, I did not put cornstarch in my ingredients... See you soon :)
Best pastry blog ever <3 Unfailing and delicious recipe, always super well explained with lots of technical advice. Thanks for all the sharing :)
Oh thank you Lise-Dior! That's lovely of you! I'm glad you like my recipes, I'll see you soon for the next ones ;)
Thank you for this recipe, the madeleines are very good and have formed a pretty mound.
Thank you very much Chantal for your feedback! Bravo for the beautiful bump :) See you soon
Excellent madeleines!!! They are a hit and are devoured every time I make them!!! Thank you so much for this delicious recipe...
Thank you Vanessa! See you soon :)
Can we please make this same recipe in a different mold than the madeleine one?
A silicone mold with round shells for example? Thank you in advance and for your feedback?
Hello Isabelle, to get a madeleine shape, you need a madeleine mold for sure. After that, if your shapes are round instead of a traditional madeleine shape, it can work - to see if the bump forms. See you soon :)
Great recipe!!! The madeleines are very good. However, I have to adapt the cooking time, my madeleine mold is smaller. At the first try the madeleines were a little dry, obviously =) But very good recipe.
Thank you very much Manon! You are right to adapt the cooking time according to your equipment, and also your oven. See you soon :)
I made the recipe following all the instructions, I just adjusted the cooking times (to my oven and the size of my molds). The results were super aesthetic (my madeleines were bumpy and the chocolate shell regular and shiny) and super good (soft inside, crunchy chocolate, not too sweet and golden as desired!).
Thank you for this recipe which I am carefully keeping and congratulations to you for all your work.
Thank you very much Isabelle for your feedback, I am delighted that you like these madeleines so much! See you soon :)
Hello,
Thank you for this lovely recipe. I plan to make it, but I'm wondering if the butter should be weighed after browning it or before? Since it will shrink after being put in the heat.
Hello Caro, this is the amount of butter before starting the recipe. Everything is planned. See you soon :)
Great recipe, but I followed it to the letter and used 2 molds and only the madeleines in one of the molds have a bump... I don't understand... But a treat nonetheless! Thank you very much
Thank you Morgane, I'm glad you like these chocolate madeleines! I think there wasn't enough thermal shock for your second mold. Very cold dough / very hot oven, that's really what works for sure. Or maybe your molds weren't filled enough... Hard to say since I wasn't there... See you soon :)
Good evening, I managed to have a beautiful hump and a perfect chocolate shell. I am so happy ❤️ thank you for your recipe and instructions. Best wishes.
Thanks Stephanie, I'm glad my instructions helped you make your madeleines perfectly! Best wishes. See you soon :)
Hello
If I want to make plain madeleines, without the chocolate shell, should I add sugar or not?
Thanks in advance. I tried the financiers and I love them.
Hello Patricia, yes you can adjust very slightly. See you soon :)
I tried these madeleines without adding the chocolate for the first time. They are delicious
Thank you very much Stephanie! See you soon :)
It was very good. However, it took me 20 minutes to prepare.
Since I discovered your red fruit crumble recipe, you are my reference! Thank you for your advice and perfect recipes... Good luck and hope it lasts a very long time.
Thank you very much Cin! I will continue as long as readers continue to come and read me! See you soon :)
Wonderful recipe!!! The madeleines all rose beautifully and the chocolate shells are so pretty! And they're a real treat for the taste buds!!! Thank you so much!!!! ❤️
Thank you so much ! Goodbye :)
Hello,
Are the ingredients for 9 madeleines?
Thank you very much, I'll test it tonight.
Hello, the quantity obtained is indicated in the recipe card. See you soon :)