menu
  •   Oprah's Favorite Things TV Show    Food Finds on Food Network    Today Show    House Beautiful    Best of New York   
  •   Daily Candy    Oprah's "O" List    Health Magazine    CBS Sunday Morning    CNN  The Sun      Businessweek   
  •   New York 1    Macy's Famous Chefs    New York Times    Time Out New York    New York Magazine     NYC TV   
  •   New York Daily News    Reader's Digest    Gerry Frank's New York    Mademoiselle    Time Out New York Kids  
  •   Oprah's Favorite Things TV Show    Food Finds on Food Network    Oxygen    Early Today Show    Today Show   
  •   New York Observer    Money Magazine    Oprah's "O" List    Crain's NY    Manhattan User's Guide       NPR   

Chocolate French Madeleines - April, 2019.

What’s not to love about Paris and patisseries?

This is my version of a traditional French Madeleine recipe. Yep, I added chocolate. To bake these – you need a special madeleine pan. Not expensive. If you prefer to use a 9” x 9” baking pan…go ahead. I won’t tell – the resulting bars will be thinner than brownies. Good either way.
C’est si bon!


Madeleine Pan

  • Ingredients
  • 8 tablespoons (1 stick) unsalted butter
  • 3 large eggs
  • ¾ cup granulated sugar 
  • ¾ cup unbleached flour 
  • ¼ unsweetened cocoa powder
  • ½ teaspoon baking powder
  • Pinch of salt 
  • ½ teaspoon vanilla extract
  • 2 tablespoons confectioner’s sugar (optional)
  •  
  • Directions
  • Preheat the oven to 350 degrees F.
  • Grease a madeleine pan with butter or a 9” square baking pan. Dust with flour and tap out the excess.
  • Melt the butter in a small heavy-bottom pan over low heat. When melted, take off heat and set aside.
  • In a large bowl, beat the eggs and sugar until frothy and well blended.
  • Measure the flour, cocoa, baking powder, salt and sift all directly into the egg mixture.
  • Beat until just combined.
  • Beat in the melted butter and vanilla.
  • Using a big spoon, drop batter into the madeleine inserts – about two-thirds up the indentation.
  • Bake for 10-12 minutes or until centers are puffed. Put a toothpick in the center and make sure it comes out clean
  • Cool the pan for 15 minutes and then gently flip out the inserts to cool on a rack or plate for at least one more hour.
  • 12-20 Madeleines depending on number of indentations in pan.
  • If you decide to bake this recipe in a pan, use a spatula to get the batter from the bowl into the pan. Make the batter even using the spatula.
  • Bake 12-15 minutes. Remove from the oven and let cool for at least one hour
  • Sift confectioner’s sugar on top before serving.
  • 12-16 bars depending on how big you cut.
Opt-in to the Fat Witch Newsletter for monthly discount codes  

Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.