Gingerbread chocolate madeleines. My last holiday post almost turned out like a big FAIL: after baking these delicious and oh, so tender madeleines I decided to deep them on a chocolate glaze I’d seen in one of my cookbooks . But the problem was that the glaze never set. Not ever. So I recommend dipping them in tempered chocolate to avoid that problem (just so you know it, the madeleines are great without the chocolate coating, too). Happy Holidays! Gingerbread chocolate madeleines adapted from Short and Sweet - mine was bought here Madeleines: 2 large eggs 1/3 cup + ½ tablespoon (73g) granulated sugar 2 teaspoons vanilla extract 1/3 cup (75g) unsalted butter, melted and still warm ¾ cup (105g) all purpose flour ½ teaspoon baking soda pinch of salt 1 teaspoon ground ginger ½ teaspoon ground cinnamon ¼ teaspoon ground cloves 1 ½ tablespoons finely chopped crystallized ginger Chocolate coating: 75g dark chocolate, melted and tempered Preheat the oven to 200°C/400°F.
Makes 30. Strawberry Torte - StumbleUpon. 2011 Lists of our Favorite Things | PBS Food.