Chocolate Madeleines with Dulce de Leche

Here is the latest in Sweet Bean’s kitchen! Try our soft chocolate madeleines filled with Dulce de Leche and dipped in dark chocolate are perfect for any chocolate and caramel lover. As always, we would love to see and hear from you about how your own cookie creation.

Chocolate Madeleines with Dulce de Leche

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

Madeleines

• ¼ cup butter melted

• 1 large eggs room temperature

• ¼ cup granulated sugar

• ¼ teaspoon vanilla extract

• 1/3 cup all-purpose flour

• 2 tbsp unsweetened cocoa powder

• ⅛ teaspoon baking powder

• 1 pinch salt

• A can of dulce de leche

Chocolate Cover

• ½ cup dark chocolate

• 1 teaspoon flavor neutral oil e.g. canola oil

Instructions

Madeleines

1. Melt the butter, without letting it boil. Once melted set it aside while making the batter.

2. In a bowl add the egg and granulated sugar. With a hand whisk, mix well together until smooth and combined. About 1 min. Add the vanilla extract and gently mix it in.

3. In a separate small bowl mix together the flour, unsweetened cocoa powder, baking powder and salt. Then sift it over the bowl with the wet ingredients and gently mix it together until just combined.

4. Now carefully add the melted butter and with a spatula fold it into the batter until combined. Cover the batter so the cling film touches the surface of the batter and refrigerate the batter at least 2 hours.

5. Once there is about 30 min until the batter is done in the fridge, preheat oven to 375ºF and place the Madeleine mold in the freezer.

6. If using a metal pan brush the Madeleines pan with melted butter, if using a silicone mold like I do, then this skip this step.

7. Add the Madeleines batter to a piping bag or use a spoon to fill the Madeleines silicone mold with batter. Fill each cavity ½. Then with a small spoon spread out the batter so cover the base of the mold. The add a dollop of the dulce de leche in the middle of the madeleine. Pipe the remaining batter on top, making sure to cover all of the dulce de leche so nothing leaks out. It should reach to 9 Madeleines.

8. Bake for 10-11 minutes or until the signature bump has appeared. Allow the Madeleines to cool for 2 min. Then gently lift them out of the Madeleine silicone mold and let them cool down on a cooling rack while making the chocolate cover.

Chocolate Cover

1. Wash and thoroughly dry the Madeleine silicone mold.

2. Melt the dark chocolate and add the flavor neutral oil. Stir until combined. Divide the chocolate into 9 of the Madeleine silicone mold cavities and place a Madeleine on top and gently press it down. Lift them Madeleine silicone mold into the freezer to quickly set for 2-5 min.

3. Once set, gently remove the Madeleines from the silicone mold and they are ready to be enjoyed.

4. Madeleine should be enjoyed as close to baking them as possible for the best result.

Nutrition: Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Sodium: 26mg | Potassium: 109mg | Fiber: 2g | Sugar: 8g | Vitamin A: 401U | Calcium: 23mg | Iron: 2mg