Malted Chocolate Madeleines

Malted Chocolate Madeleines

And now back to our regularly scheduled programming.

Malted Chocolate Madeleines

Leave it to the guys at Baked, that storied Brooklyn bakery that I have yet to visit (I know, I know), but whose cookbooks I simply adore and whose recipes have never failed me, to get me out of my baking slump.

Malted Chocolate Madeleines

Their new cookbook, Baked Elements, was released seemingly out of nowhere a couple of weeks ago (did anyone else know they had another cookbook coming out!?). This one is organized by flavors: cinnamon, peanut butter, booze, pumpkin, and… MALT.

Malted Chocolate Madeleines
We all know how much I love malt powder, right? Only a recipe from Baked combined with malt powder could pull me from the baking doldrums into the glory of afternoon tea with a chocolate madeleine.

Malted Chocolate Madeleines

As they note in the cookbook, these are definitely not traditional madeleines. If you’re a madeleine purist, ye of lemons only, stay away. If you’d like to experiment, however, these are for you. The malt flavor is not overpowering–just adds a bit of depth to the chocolate–and the texture has the perfect fluffiness. You might want to add more malt powder if you like a very malted flavor.

Malted Chocolate Madeleines

In conclusion, thank goodness for Baked–my sweet tooth is back.

Malted Chocolate Madeleines
Adapted from Baked Elements
Makes 10 madeleines

1/4 cup all-purpose flour
1 1/2 tablespoons malted milk powder (if you’d like it malt-ier, be generous with your measurements)
1 tablespoon dark unsweetened cocoa powder (i.e., Valrhona)
1/2 tsp baking powder
1 large egg, at room temperature
1/4 cup sugar
Pinch of salt
2 1/2 tablespoons melted unsalted butter, at nearly room temperature

Whisk together the flour, malted milk powder, cocoa powder, and baking powder in a small bowl.

In a stand mixer fitted with the whisk attachment, beat egg, sugar, and salt on high speed until frothy, about 3 minutes. Drizzle in butter on low speed until just combined.

Sift the dry ingredients into the egg mixture. Fold the dry ingredients into the wet ingredients. Cover the bowl with a kitchen towel and let stand for 1 hour.

Preheat the oven to 375 degrees F. Butter a madeleine pan and dust with cocoa powder, evenly coating and knocking out excess cocoa.

When ready, stir batter briefly. Spoon into molds, filling about 3/4 full–a scant tablespoon, if that. Bake for 10-12 minutes (mine were ready at 11). Allow to cool for 1 minute in the pan, then turn out onto wire rack. Dust with cocoa powder, malt powder, a mix of those two, or powdered sugar.

Best eaten the day they are baked but will last in an airtight container for 2 days.

8 thoughts on “Malted Chocolate Madeleines

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