When the air gets colder and the rain is ticking against the windows, I like to bake something sweet in the warm kitchen. Fall makes baking much more cosy in some way. Madeleines our one of my favourite things to bake, my love of baking actually began with madeleines as these were one of the first more difficult things I baked a few years ago. Recently I thought maybe chocolate madeleines would be nice (the original ones are ‘plain’ ones with a little bit of lemon), so I changed up the recipe I always use and added some cocoa. Instead of regular flour I have used gluten-free buckwheat flour to make them gluten-free so my sister can enjoy them too. To finish them off I’ve drizzled some white chocolate over the top to make them look extra delicious. I find it very hard to bake something with glutenfree flour because it easily becomes very dry, but these ones taste really good!
What you will need for about 20 madeleines:
- 90 grams of gluten-free buckwheat flour, sifted
- 2 eggs
- 100 grams of butter + a little extra to grease the tin
- 2 tablespoons of cocoa
- 2 teaspoons of vanilla extract
- 8 grams of baking powder
- 3 teaspoons of table sugar
- 7 tablespoons of honey
- about 60 grams of white chocolate
- a madeleine baking tin (I used one with 12 shells)
How to make them:
Mix the eggs with the honey, sugar and vanilla extract in a large bowl. Slowly add the buckwheat flour and mix it for about 2 minutes. Melt the 100 grams of butter on a low heat. When the flour is mixed through well, add the cocoa and mix it some more. Add the molten butter and mix that through as well. Leave the mixture in de fridge to cool for about 30 minutes, after that I left it at room temperature for about 10 minutes. Preheat the oven at 175 degrees Celsius. Grease the baking tin with some butter and fill up the holes with batter just below the rim, so they won’t overflow in the oven. Bake them for 10 minutes.
After all the madeleines are cooled down it’s time to add the white chocolate. Melt the chocolate au bain marie: fill a small pan with hot water and hang a heat-resistant bowl in it, the bowl shouldn’t touch the water, and melt the chocolate in the bowl. I drizzled the chocolate straight from the spoon on top of the madeleines.
And that’s how you make them, enjoy!