Classic orange French Madeleines + melted orange chocolate = something a little bit special.
Prep Time 15minutes
Cook Time 10minutes
Total Time 55minutes
100gunsalted butterplus extra for greasing
100gplain or all-purpose flourplus extra for dusting
2large oranges, zested
150gorange flavoured dark (bittersweet) chocolate
Melt the butter, either in the microwave or in a small saucepan, and then set aside to cool slightly.
Place the eggs and sugar into a large bowl and whisk together on high until foamy. Add the flour, orange juice, orange zest, baking powder, salt, and melted butter to the egg mixture and whisk together slowly until everything is fully incorporated.
Place the Madeleine batter in the fridge for 30 minutes to chill, along with the Madeleine baking tray. This will help the Madeleines get that little bump on the back.
Preheat your oven to 200°C / 390°F (180°C fan) before the chilling time has elapsed. Once the oven is hot, remove the Madeleine baking tray from the fridge and brush with melted butter. I also like to dust the tray with plain flour, as this will help to prevent the Madeleines from sticking too much. Shake off any excess flour.
Remove the batter from the fridge and spoon into the Madeleine tray. Fill each shell almost to the top, as the batter won't spread too much in the oven, only rise upwards. Bake for 9-11 minutes, until slightly golden, springy to the touch, and a skewer or toothpick inserted into the middle comes out clean.
Almost immediately, loosen the Madeleines from the tray using a fork, and then gently remove from the tray and place on a wire rack to finish cooling. If you leave the Madeleines to cool in the baking tray then they will almost certainly get stuck!
Once the Madeleines are cool, it is time to dip them in the orange chocolate. Break the chocolate into small pieces and place in a microwave-safe bowl. Heat in 20 second intervals, stirring between each, until the chocolate has completely melted. Pour into a mug or other tall and narrow bowl and dip the cooled Madeleines into the chocolate. Shake off any excess chocolate and then place on a baking sheet lined with parchment. Pop in the fridge for 15 minutes or so to completely set.
These Madeleines should stay fresh for 2-3 days if stored in an airtight container, although they are at their absolute best soon after coming out of the oven. The Madeleines can also be frozen for 2-3 months.
Chocolate Orange French Madeleines https://whatcharlottebaked.com/2018/08/27/cruise-week-french-madelines/