Chocolate Madeleine

Chocolate Madeleine

by Yuchi Pink

4.6 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

4

I was fortunate to have the opportunity to try out the Changdi Baking Man CRTF32K. I was very happy. After receiving it, I eagerly opened it for a trial. An easy-to-use oven with an enamel liner and a white removable glass door are the highlights of this oven. It happened to be the Mid-Autumn Festival. I used it to make this chocolate Madeleine. Chocolate has always been my favorite taste. This time the Madeleine put a lot of chocolate. After putting it in the oven, the whole house is filled with the aroma of chocolate. The heating and coloring are very uniform. I used the Yangchen Madeleine 12 continuous molds, all of which were colored the same. The amount of this was baked on two plates, 24 pieces.

Ingredients

Chocolate Madeleine

1. Beat the eggs into the container and add all the fine sugar. Whisk slowly and evenly with a whisk, no need to beat the eggs to start frothing

Chocolate Madeleine recipe

2. Sift in low powder, cocoa powder and baking powder.

Chocolate Madeleine recipe

3. Stir evenly into a thick mud.

Chocolate Madeleine recipe

4. Melt the butter and chocolate in water.

Chocolate Madeleine recipe

5. Pour the butter and chocolate liquid into the mixture while it is still warm. Stir well.

Chocolate Madeleine recipe

6. Pour it into the piping bag and put it in the refrigerator for one hour.

Chocolate Madeleine recipe

7. Take the batter out of the refrigerator, place it at room temperature until the batter can flow, and squeeze it into the mold.

Chocolate Madeleine recipe

8. Preheat the oven to 180 degrees, up and down, and bake for about 15 minutes.

Chocolate Madeleine recipe

9. After baking, it is out of the oven.

Chocolate Madeleine recipe

10. Take off the mold by heat.

Chocolate Madeleine recipe

11. Finished product

Chocolate Madeleine recipe

Tips:

It tastes best if it is refrigerated for a day.

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