Yes, it is madeleine again, but what is so different about these madeleines this time round? It is the decoration. Take the example of a cupcake. It is common that when people get cupcakes, they expect the cupcakes to be frosted and decorated in an appealing way. Fresh fruits, herbs, flowers, buttercream, ganache, candies, sprinkles, fondant, royal icing, you name it, are prevalent to jazz up a humble looking cupcake. And so, I thought perhaps I could do the same to madeleines as well. As I searched online for ideas to decorate madeleines, I was excited to see literally hundreds and thousands of creative ways to make madeleines look more interesting. Today, I decided to give it a try, that is to coat the madeleine with chocolate.
Basically, there are two types of chocolates — couverture chocolate and compound chocolate. Couverture chocolate contains cocoa mass and cocoa butter, and on the other hand, compound chocolate may use cocoa powder instead of cocoa liquor, and it also uses vegetable oil or non-cocoa fats instead of cocoa butter. Personally, I prefer the taste of couverture chocolate because it is more rounded and smooth due to the presence of cocoa butter. However, for the madeleine decoration today, I choose compound chocolate because it does not need to be tempered, and it can withstand warmer temperature in summer. So, if you are using couverture chocolate, make sure you temper the chocolate properly, otherwise it won’t be able to set and stay in shape.
Ingredients (yield: 7 – 8 madeleines)
Icing sugar 50g
Rose water 1 tsp
Cake flour 50g
Baking powder 1/4 tsp
Butter, melted 50g
Red/pink food colouring 1 drop
White chocolate 60g
- Melt the butter, and set aside to cool.
- In a mixing bowl, place the egg and rose water. Add sifted icing sugar, and mix well.
- Sift the cake flour and baking powder together, and add to the egg mixture. Mix well.
- Add in the melted butter.
- To make the madeleine batter pink, add a drop of red food colouring. This step is optional.
- Cover with plastic wrap and rest the batter in the fridge for an hour.
- Preheat the oven to 190 degrees Celsius. Meanwhile, brush a layer of softened butter on the madeleine mould. (Note: even though I am using a non-stick pan, I still brush a layer of butter on the madeleine pan for easier unmoulding).
- Transfer the madeleine batter to a piping bag. Fill each cavity about 80% full. Tap the baking pan on the counter top, in order to release big air bubbles that are trapped during piping.
- Bake for 8 – 10 minutes until cooked, and the edges of the madeleines just started to brown.
- Once out of the oven, unmould immediately and let them cool down.
- Melt the white chocolate over a double boiler. Tint the white chocolate with a drop of red food colouring.
- Using a piping bag, squeeze some white chocolate on a clean and dry madeleine pan. Put the madeleine on top of the white chocolate and press gently, so that the white chocolate spreads out and coats the madeleine evenly.
- Freeze the madeleines together with the pan for about 30 minutes.
- The white chocolate should have set in 30 minutes, and you can now easily unmould the madeleines.
- Decorate with fondant flowers and snow powder, if desired.