Milk Chocolate Madeleines
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These milk chocolate madeleines are my go to treat when I want something special without spending hours in the kitchen. With just twenty minutes of prep and twenty five minutes in the oven, you'll have these delicate French cakes ready faster than you'd expect. The melted milk chocolate running through the batter makes them incredibly moist and indulgent, while eggs provide essential protein to keep you satisfied. They're simple enough for a weeknight bake but impressive enough to serve guests, and best of all, the ingredients are probably already sitting in your pantry right now.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 100unsalted butter, softened
- 2large eggs
- 120milk
- 120melted milk chocolate
- 5salt
- 1½vanilla extract
- 50sifted confectioner's sugar
- 60unsalted milk chocolate chips
- 7½baking powder
- 4baking soda
Detail level
Instructions
- 1
Preheat your oven to 180°C (350¿a). Line a 12-cup madeleine tin with paper liners.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and baking soda.
Tip: Sift the dry ingredients before mixing to ensure even distribution.
- 3
In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy.
- 4
Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 5
Beat in the milk and vanilla extract.
- 6
In a separate bowl, melt the milk chocolate in the microwave in 30-second increments, stirring between each interval, until smooth.
Tip: Be careful not to overheat the chocolate.
- 7
Add the melted chocolate to the wet ingredients and mix until combined.
- 8
Add the sifted confectioner's sugar and mix until just combined.
- 9
Fold in the flour mixture until just combined.
Tip: Be careful not to overmix.
- 10
Spoon the batter into the prepared madeleine tin, filling each cup about 2/3 full.
Tip: Tap the tin gently to remove any air bubbles.
- 11
Bake for 15-18 minutes, or until the edges are lightly golden.
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