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Chocolate Madeleines

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.961
Energy (kCal)2212.58
Carbohydrates (g)275.247
Total fats (g)111.053
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift together the flour, cocoa and salt. | 2. Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon colored. | 3. Fold in the flour, then the melted butter. | 4. Butter the madeleine pans with a pastry brush, then spoon in the batter, filling each about 3/4 full. | 5. Refrigerate the filled madeleine pans and the remaining batter for one hour. | 6. Heat oven to 425 degrees. | 7. Bake the madeleines just until they are firm and puffed, about 7 minutes. | 8. Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used. | 9. The madeleines are best when eaten slightly warm or at room temperature the same day they are made. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 3/4 cup - - - -
    cocoa 1/2 cup unsweetened 94.6 25.069000000000003 7.7829999999999995 5.632999999999999
    salt 1 pinch - - - -
    egg 4 286.0 1.44 25.12 19.02
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    butter 12 tablespoons unsalted melted cooled 1026.0 47.141999999999996 32.058 86.4
    butter 1026.0 47.141999999999996 32.058 86.4

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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