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New Books for Cooks

new books for cooks

BLACK AND WHITE MADELEINES

½ cup all-purpose flour

¼ cup unsweetened cocoa powder, either Dutch-processed or natural

6 tablespoons (¾ stick) unsalted butter, room temperature, plus 2 tablespoons for pans (optional)

½ cup granulated sugar

½ cup semisweet chocolate chips or ½ cup chopped bittersweet chocolate

1/3 cup water, room temperature

1 large egg, room temperature

1½ cups chopped white chocolate or white chocolate chips (not white melting disks found at hobby stores)

Decorations such as edible glitter, stars or sprinkles (optional)

Place rack in center of oven and preheat oven to 325 degrees. Coat one 12-shell madeleine pan or two mini-madeleine pans with baking spray or brush with melted butter.

In a small bowl, whisk together flour and cocoa powder.

Place butter, sugar and chocolate chips in a 2-quart microwavable glass bowl or measuring cup and microwave on low power for 1 to 2 minutes, until melted. Add water and whisk until thoroughly melted and blended.

Add egg, whisking until blended. Stir in flour mixture.

Fill shell molds with batter until almost full.

Bake for 10 to 12 minutes (or 4 to 5 minutes for minimadeleines). The madeleines are done when they puff up and the dark spot in the center is almost gone.

Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. Or use a small offset spatula to remove them.

Place white chocolate in a microwavable bowl and microwave on low power for 15-second increments, stirring after each, until completely melted. Stir until smooth.

Dip each madeleine halfway into the chocolate, scraping the flat side against the side of the bowl. Place on a waxed paper-lined sheet and let set for 15 to 20 minutes. If you are going to add glitter, stars or sprinkles, apply them while the chocolate is still wet.

Makes 12 madeleines or 48 minimadeleines.

Recipe from “Madeleines” by Barbara Feldman Morse (Quirk Books; $19.95)

— Heidi Knapp Rinella

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