Baking With Grace: Chocolate Dipped Vanilla Madeleines

Hello!  It’s Grace.  Today, Samantha let me show her how to make chocolate dipped vanilla Madeleine’s for her Birthday part tonight.  She is having a few of her friends over for a sleep over.  I thought that I can show you how to make them too.  First, you need a few supplies and ingredients.

Supplies:

-help from your human friends

-mixer

-Madeleine pan

-measuring cups and bowls

-pastry brush

-rubber spatula

-parchment paper

-cookie sheet and baking rack

Ingredients

-2/3 cups of semisweet chocolate chips

-1 stick of melted butter

-2 tablespoons of unsalted room temp. butter for greasing the pan

-1 and 1/4 cups cake flour plus more for dusting the pan

-2 teaspoons vanilla extract

-3/4 cup sugar

-2 large eggs plus 2 large egg yolks

-1/4 teaspoons of baking powder

-1/4 teaspoon of salt

First, have your human friends preheat the oven to 375 degrees.

Using your room temp. two tablespoons of butter, grease the Madeleine pan with your pastry brush.  Make sure to get to every ridge.  When you are done, sprinkle some of your cake flour onto the greased pan and then dust it off all over the sink, so that just a thin layer of flour remains.

Then, have your human help hold the heavy sifter while you sift together the cake flour, baking powder, and salt into the bowl

Now, crack two eggs into the small bowl.  Also put in two yolks into the same bowl.

In a mixer, beat in the eggs and the sugar.

Beat until pale and fluffy, about three minutes.

 

While we wait for it to mix, I would like to tell you about a French cooking term called mise en place.  It means in English to put in place.  So all french cooks like to organize their ingredients for the next steps.. This also means cleaning up the supplies that you have already used.  So clean up your dirty bowls, spoons, and measuring cups with hot and soapy water.

See how we have our ingredients organized?

Now that we have our eggs and sugar mixed, add the vanilla and beat until combined.   Turn off the mixer.

Slowly pour the flour mixture into the mixer and mix on low speed until combined.  Turn off the mixer.  Using a rubber spatula, gently stir in the melted butter.

You now have your batter!  Just for fun, here is a little comparison between the human mixer and my mixer.

Now, have a human scoop a tablespoon into each mold.  The mold should be about 3/4 full.

Bake for 9-10 minutes.  When they are done…

This is how they should look.

Here is how the Madeleine should look.

They should be nice and cakey in the middle.

*OPTIONAL*

You can dip them in chocolate.  Here are the steps:

1. Put you semisweet chocolate chips into a small microwave safe bowl.
2. Heat for 1 minute then stir.
3. Heat for thirty seconds more and stir.
4. Put parchment paper on a cookie sheet.
5. Dip the cookies top first into the chocolate.
6. Put them onto the parchment paper, shell side up.

You can also wrap them as a gift!

I chose the light blue chevron print and used the food safe tissue paper to wrap the cookies up.

Voi la!

Hope you have fun baking Madeleine’s too!

Love,

-Grace

*Thanks to Samantha’s Mom for helping us with our cookies!*