Spiced Madeleines with Dark Chocolate

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    425
based on 12 ratings

A French classic treat; with a luxurious twist. For best results we recommend that you prepare the tin in advance and freeze it for one hour.

recipe updated Oct 22, 2024

Ingredients

  • Dark chocolate icon
    Dark chocolate
    150 g
  • Butter icon
    Butter
    100 g
  • Caster sugar icon
    Caster sugar
    100 g
  • Egg icon
    Egg
    2
  • Treacle icon
    Treacle
    1 tablespoon
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • All purpose flour icon
    All purpose flour
    100 g
  • Ground ginger icon
    Ground ginger
    1 teaspoon
  • Ground cinnamon icon
    Ground cinnamon
    ½ teaspoon
  • Baking powder icon
    Baking powder
    ½ teaspoon
  • Salt icon
    Salt
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooling rack
  • kCook icon Cooking Chef XL
  • kCook icon Madeleine pan
  • kCook icon Cooking chef xl bowl
  • kCook icon Small bowl
  • kCook icon Piping bag

Step preview

  1. Grease a clean madeleine pan
  2. Place in freezer - 1 hr
  3. Attach the Whisk
  4. Add caster sugar, egg, treacle and vanilla extract to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Mix with splashguard fitted until thickened - 6 min, Speed Max
  7. Then add all purpose flour, ground ginger, ground cinnamon, baking powder and salt to the Cooking Chef XL Bowl
  8. Mix with splashguard fitted until combined then scrape bowl - 20 sec, Speed 1
  9. Mix with splashguard fitted until combined - 10 sec, Speed 1
  10. Then add butter to the Cooking Chef XL Bowl
  11. Mix with splashguard fitted until combined - 30 sec, Speed 1
  12. Transfer content of Cooking Chef XL Bowl to piping bag
  13. Let rest - 30 min
  14. Pre-heat oven - 190°C
  15. Pipe approx. 1 tablespoon of mixture into each madeleine cup
  16. Tap the tin on a work surface to release the bubbles
  17. Bake - 10 min, 190°C
  18. Remove madeleine pan from oven and let cool - 2 min
  19. Loosen up the madeleines with a fork or palette knife
  20. Transfer onto cooling rack and let cool
  21. Clean Cooking Chef bowl
  22. Add dark chocolate to the Cooking Chef XL Bowl
  23. Remove the Whisk
  24. Heat with splashguard fitted until melted - 5 min, 60°C, Speed OFF
  25. Dip each madeleine into the melted chocolate
  26. Transfer onto cooling rack until set
  27. Serve
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