I have been wanting to try out the madeleines mould I got from Japan since sometime back and I’m also in favour of separating the preparation and baking process.
They are indeed very good, it’s deep, rich and packed with chocolate and coffee.
The original recipe call to make a glaze but I didn’t as I thought they are better eaten as it is.
1 1/2 eggs
60g plain flour
12g cocoa powder
1/4 tsp double acting baking powder
1/2 tbsp ground espresso
1/8 tsp salt
55g butter, melt and cool
1. Make the madeleines: Beat eggs, granulated sugar, and vanilla with a mixer on medium speed until frothy, about 4 minutes. Whisk together flours, cocoa powder, baking powder, ground espresso, and salt.
2. Fold flour mixture into egg mixture in 2 additions using a rubber spatula. Fold in melted butter until incorporated. Refrigerate overnight.
3. Preheat oven to 180 degrees. Butter madeleine tins, and dust with cocoa powder, tapping out excess. Refrigerate prepared tins until ready to use.
4. Fill each mold with 1 heaping tablespoon batter. Bake until a cake tester inserted into centers comes out clean, 7 to 8 minutes. Immediately turn out madeleines onto a wire rack.