As a child we’d go on camping holidays to France and my fondest memories were those sitting in the back of car on the way home from a Champion or Intermarché chomping my way through as many madeleines as I could. So when the PR team behind the promotion of William Curley’s new book Couture Chocolate sent over this recipe for them then I just had to post it and send the link to my live-in patissier (my wife) so she can bake them for me as an anniversary present.
Makes about 20 cakes
15g (½oz) fine dark (bittersweet) chocolate (70% cocoa solids), roughly chopped
115g (4oz/ 1 stick plus 1 tbsp) unsalted butter, plus a little extra, softened, for greasing the mould
115g (4oz/¾ cup) plain (all-purpose) flour, plus a little extra for dusting the mould
20g (¾oz/1 tbsp) cocoa powder
3g (½ tsp) baking powder
135g (5oz/scant ⅔ cup) caster (superfine) sugar
175g (6oz) egg yolks (about 9 eggs), beaten
Note: You will need a 12-hole madeleine mould.
1. Grease with butter and lightly flour a 12-hole madeleine mould. Melt the chocolate over a bain-marie (water bath) until it reaches 45°C (113°F) and leave to cool. Melt the butter in a saucepan and also leave to cool. Sift the flour, cocoa powder and baking powder into a bowl and then mix in the sugar. Add the dry ingredients to the beaten egg yolks in a large bowl and mix with a wooden spoon until smooth. Gradually add the melted butter, being careful not to beat in air. Then mix in the melted chocolate. Cover the bowl with cling film (plastic wrap) and leave to rest for at least 30 minutes in a cool place.
2. When you are ready to cook the madeleines, preheat the oven to 220°C (400°F/Gas 6). Pipe or spoon the mixture into the prepared mould and bake in the preheated oven for about 12-15 minutes until risen and the cakes spring back when pressed.
You can download the recipe here.
And if that wasn’t enough for you, here’s a quick video about the book: