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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small, heavy saucepan, heat the butter over medium heat until light golden brown and fragrant, about 5 minutes. | 2. Remove from the heat and stir in the cocoa powder. | 3. Strain the mixture and let cool until tepid. | 4. Meanwhile, melt the chocolate, and allow it to cool slightly. | 5. Sift the flour, baking powder and salt together into a small bowl and set aside. | 6. Place the eggs, egg yolk and the granulated sugar into a 4 1/2 -quart bowl of a heavy-duty electric mixer. | 7. Place the bowl with the eggs and sugar over a bowl of hot water to warm them, stirring frequently until the sugar begins to dissolve. | 8. Remove the bowl with the eggs and sugar from the water and dry off the bottom. | 9. Attach the bowl to the mixer and beat the egg mixture using the whisk attachment on medium-high speed until the mixture forms soft peaks when the beater is lifted. | 10. Beat in the vanilla extract. | 11. In a clean, grease-free bowl using a hand-held electric mixer, beat the egg whites on high speed until they form stiff but not dry peaks. | 12. Fold the dry ingredients into the egg-sugar mixture. | 13. Fold in the melted butter and chocolate. Finally, fold in the egg whites. Place the madeleine batter in the refrigerator to chill for 15 minutes. | 14. Place 2 racks in the lower half of the oven and preheat to 375 degrees. | 15. Butter and flour two 12-mold madeleine pans. Chill the pans briefly. | 16. Remove the pans and the batter from the refrigerator. | 17. Place a dollop of batter in each mold and smooth with an offset palette knife or spatula. | 18. Bake for 15 minutes, or until the center springs back when lightly touched. | 19. Do not overbake. | 20. Remove the madeleines from the molds and cool on a wire rack. | 21. To make mint-chocolate glaze, place chopped chocolate into a heat-resistant bowl. | 22. In a small saucepan, bring the heavy cream to a boil. | 23. Immediately pour the cream over the chocolate and let stand 1 minute before stirring. | 24. Stir gently until the chocolate is melted and combined. | 25. Stir in the mint extract. | 26. Using a pastry brush, generously glaze half of the shell side of each madeleine. | 27. Allow the glaze to set before wrapping in plastic or storing in an airtight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	6	tablespoons	unsalted cut	610.884	0.0511	0.7242	69.1057
cocoa powder	2	tablespoons	unsweetened Dutch-processed	24.624000000000002	6.2532	2.1168	1.4796
chocolate	4	ounces	bittersweet chopped	678.132	52.0506	8.8339	48.3424
cake flour	3/4	cup		371.955	80.1758	8.4255	0.8836
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
egg yolk	1			54.74	0.6103	2.6962	4.5118
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg white	2			34.32	0.4818	7.194	0.1122
chocolate	4	ounces	bittersweet chopped	678.132	52.0506	8.8339	48.3424
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
mint extract	1/2	teaspoon		-	-	-	-

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