Orange Flower & Dark Chocolate Madeleines
I absolutely love Madeleines! They’re perfect for a little afternoon tea indulgence, don’t you think?
I’ve shared my go-to Madeleine recipe with you before, but today I want to take things up a notch and talk about playing with different flavours. The possibilities are endless! While the classics – like vanilla and lemon – are always delicious, I’ve experimented with some other flavours over time. From green tea to pandan, I’ve tried quite a few, and recently, I’ve fallen head over heels for the combination of orange flower water and dark chocolate. Trust me, both are absolute winners!
Now, if you’re wondering what on earth orange flower water is, let me fill you in. It’s a delicate, distilled essence made from the blossoms of the orange tree. It’s often used in desserts (think of it like vanilla essence) and brings a subtle, light, and refreshing aroma to any dish. I’ve used it before in my *Moroccan-Style Blood Orange Salad*, and using it in Madeleines? Total game-changer.
But let’s not forget the magic of Madeleines beyond their flavour. It’s that signature shape that really gets me every time! I’ve got a few Madeleine moulds at home, both non-stick and silicone, but I have to say – nothing beats the classic non-stick pan. It gives that perfect, delicate little shell shape every time.
When I made these beauties last, I decided to double the recipe. Why not, right? I split the batter into two – one batch with a lovely orange flower water flavour, and the other with rich, indulgent dark chocolate. For the chocolate version, you can either use cocoa powder or melt about 50g of dark chocolate – both work wonders. Let me tell you, these little cakes disappeared in just *two* days! I kept reminding myself to only have two at a time, but who was I kidding? They were just too delicious to resist!
So next time you’re craving something sweet and easy to make, why not give these flavour variations a try? I promise you won’t regret it.
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
150g flour
125g butter
125g sugar
2 eggs
1.5 tsp orange flower water
1 tsp yeast
Method:
1. Preheat the oven to 200°C. Brush madeleine moulds with melted butter.
2. Whisk the eggs and sugar until the mixture is thick and pale and the whisk leaves a trail when lifted.
3. Mix the yeast into the flour. Gently fold in the mixture, then add the melted butter and orange flower water. (To make chocolate madeleines, melt about 50g of dark chocolate in microwave and add the melted chocolate to the mixture and mix well)
4. Spoon into the moulds, leaving a little room for rising. Bake for 12 minutes or until very lightly golden and springy to the touch. Remove from the moulds and cool on wire rack.
