Sep 25, 2009

Classic Madeleine Dipped with Ganache

I was working on some school projects the other day...
After hours of staring at my laptop and taking notes....I've decided I need a break!!
My brain was about to explode...seriously...those's killing me!

So I walked into the kitchen, saw the madeleine mold I got few days ago,
(I was in a shopping mode, got so many things that day),
Yes, I shall make some madeleines! Cooking always helps to release my stress!

Ingredients (for 12)?

1 cup of all purpose flour
2/3 cup of granulated sugar
1/2 cup of melted butter (room temperature)
2 eggs
1 teaspoon of vanilla extract
Small pinch of salt
(Some extra flour and melted butter)

For the ganache:

1.5 oz of semi-sweet chocolate
1.5 oz of bitter-sweet chocolate
2 tablespoons of heavy whipping cream


Always start out with preheating the oven (since mine takes 10 minutes to do so),
Set it at 375 degrees Fahrenheit.

Brush the madeleine mold with butter and dust with flour,
Remember to tap the mold for a little bit so the flour can coat the mold evenly-

Have a big bowl ready,
Add the eggs, sugar, vanilla extract, and a small pinch of salt,
Beat the mixture till well blended, sift in the flour,
Keep blending till all the flour chunks are gone, now add the melted butter,
Keep blend it till the mixture looks like this,
(You can see the source of my headache in the background too - my school work)-

Into the oven for 12 minutes or so, depending on how big the mold you're using,
Or just remember this, bake till it turns semi-brown color on the edges,
It took me 16 minutes for the madeleines,
And here's the picture when I took it out from the oven-

Set the mold aside till it cools down a little bit, transfer the madeleines on a cooling rack.

Meanwhile let's make some ganache,
Have a double broiler ready,
I simply have a small pot filled with a little bit of water, bring to a boil and turn to medium heat, then I place a bowl on top of the pot, it works just like a double broiler!

In the bowl, break the chocolates into smaller chunks and stir it so they melt evenly,
Add in the heavy whipping cream, mix till well blended.

Now lets coat the tip of madeleine with the ganache we just made,
Back to the cooling rack again till the ganache is set completely,
Here you go, classic madeleine dipped with ganache-

It was my first try and I absolutely loved it!
After eating few madeleines....back to school work?
Mmmmmm maybe take a nap instead.

Cindy's Rating: 8


  1. Beautiful madeleines and photos! You can now open your own bake shop ;). They look even better than some bakery madeleines!

  2. To Eat Travel Eat~
    Oh thank you sooooo much!
    Next time I gonna try to make chocolate madeleines dipped in white chocolate, hope that one will turn out great!