Milk Chocolate Friands
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These milk chocolate friands are my go to when I want something special without spending hours in the kitchen. They're incredibly simple to make, coming together in just 45 minutes from start to finish, and the ingredients won't break the bank. The cocoa powder in these little cakes is packed with antioxidants, so you can feel a bit better about indulging. They're perfect for sharing with friends or keeping a batch on hand for those moments when you need a chocolatey pick me up.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gconfectioner's sugar
- 120 gunsalted butter(softened)
- 2 egglarge eggs(room temperature)
- 150 ggranulated sugar
- 50 gmilk powder
- 5 gsalt
- 50 gunsweetened cocoa powder
- 120 mlmilk
- 200 gmelted milk chocolate
- 1 mlvanilla extract
- 5 gbaking powder
- 20 gconfectioner's glaze
Detail level
Instructions
- 1
Preheat the oven to 170°C (335°F). Line a baking sheet with parchment paper.
Tip: To prevent the friands from sticking, make sure the parchment paper is large enough to accommodate the friands.
- 2
In a medium bowl, whisk together the flour, confectioner's sugar, cocoa powder, and baking powder.
Tip: Whisk until well combined.
- 3
In a large bowl, using an electric mixer, beat the butter until it is light and fluffy. Add the granulated sugar and beat until well combined.
Tip: Use an electric mixer for this step to ensure the butter is fully incorporated.
- 4
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Beat in the vanilla extract.
Tip: Make sure the eggs are at room temperature before beating them.
- 5
With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined.
Tip: Do not overmix.
- 6
Melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Stir in the melted chocolate until fully incorporated.
- 7
Fold the melted chocolate into the batter until well combined.
Tip: Be gentle to avoid deflating the batter.
- 8
Spoon the batter into a piping bag fitted with a large round tip. Pipe the batter onto the prepared baking sheet in 6 equal portions.
Tip: Make sure the piping bag is not too full, as this can cause the friands to spread too much.
- 9
Tap the baking sheet gently on the counter to remove any air bubbles.
Tip: This will help the friands cook evenly.
- 10
Bake for 18-20 minutes, or until the edges are set and the centers are just slightly soft to the touch.
Tip: Do not overbake.
- 11
Remove the friands from the oven and let them cool on the baking sheet for 5 minutes.
Tip: This will help them retain their shape.
- 12
Transfer the friands to a wire rack to cool completely.
Tip: This will help them set properly.
- 13
Once the friands are cool, dust them with confectioner's glaze.
Tip: This will give them a nice sheen.
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