Orange Flower & Dark Chocolate Madeleines
I love Madeleines! They are great for afternoon tea.
I have previously shared Madeleines recipe with you all before. This time, I want to share the idea of trying different flavours in making Madeleines. There are many many different flavours that you could add to Madeleines. The most common is vanilla or lemon. I personally have tried quite a few flavours like green tea and pandan. Most recently, I tried with orange flower water and dark chocolate. I absolutely love both!
Orange flower water is a clear and distilled from the blossoms of the orange tree. It is widely used in making desserts, just like using vanilla essence. I have previously used orange flower water in Moroccan-Style Blood Orange Salad. And of course, using it in making Madeleines is great too! It has very subtle aroma that is light and refreshing.
Apart from the soft, light and fluffy texture of Madeleines, what attracts me most is the shape. I have a few Madeleines moulds of non-stick and the silicone ones. But, my all time favourite is still the non-stick pan.
I doubled the recipe when I last made these yummy little cakes. I divided the mixture into two – one mixture for orange flower flavour and the other for dark chocolate. For dark chocolate, you could use chocolate powder or you could melt about 50g of dark chocolate. All these were gone in just 2 days! I have to always remind myself not to eat more than two each time but I couldn’t help it as they were just too good!
For the Orange Flower & Dark Chocolate Madeleines:
1.5 tsp orange flower water
1 tsp yeast
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.