Chocolate Madeleines

Just a little treat to tide us over until the Easter Bunny comes.



Chocolate Madeleines
adapted from SBS

Makes 12

40g unsalted butter, melted (plus extra for greasing)
80g cake flour
20g cocoa powder
1/2 teaspoon baking powder
100g caster sugar
1 egg
2 tablespoons milk (a little extra if needed)
1/2 teaspoon vanilla paste
Icing sugar to serve

Sift the flour, cocoa powder, baking powder and sugar into a large mixing bowl.

In a separate bowl, whisk the egg, milk and vanilla paste together.

Pour the egg and milk into the dry ingredients and whisk until combined. Add the melted butter and whisk again. It should be dropping consistency (the batter drops easily from the whisk). If it is a little stiff, add a little more milk. Cover and refrigerate for 2 hours.

Preheat the oven to 170 C.

Brush a madeleine pan with melted butter. Make sure the pan and indentations are well coated with butter.

Spoon the batter into a piping bag and pipe it evenly into the prepared pan.

Bake for 10 - 12 minutes, or until they are slightly puffed and spring back when gently pressed. Turn out onto a wire rack to cool. Dust with icing sugar to serve.