Ani's Kitchen Stories

The delectable Orange Madeleine dipped in Chocolate is a perfect treat in the festive season, on any occasions or on any day when you’re craving for something not overly sweet. The jesty Orange zest brings out the aromatic touch in classic buttery Madeleines and dipped in chocolate will delight the kids and your guest.

To make it a Christmassy thing I’ve added green and white sprinkles. You can add any sprinkles of your choice, add crushed nuts or orange zest, or dust it with icing sugar or simply enjoy the hot madeleine straight out of the oven with your cup of tea or coffee. I like to have mine simple and warm when the edges are crispy like cookies and buttery soft inside.

Madeleines are a French bake that is often enjoyed with a cup of tea or coffee. It’s a bite size sponge cake that has crispy golden edges and a bump on the top. It’s a delectable classic sweet treat that can be whipped fast with the easily available baking ingredients that you’ve in your pantry.

Orange and chocolate is a classic combination. The bitterness of chocolate and the sweetness of orange complement each other and makes it a perfect dessert that’s not overly sweet.

If you love baking, invest on a Madeleine pan that will also last for years. The quick and easy recipe of madeleine will make you bake it again and again whenever you’re craving for it. The best part of Madeleine is that you can make the cake batter much before by refrigerating it and when the guest arrives you can bake it fresh and serve warm. I love to make a batch of batter and refrigerate it overnight and bake it for a quick breakfast. So simple and easy for someone like me who’s not a morning person.

Ingredients:

• 1 large Valencia/Malta Orange 
• 80 gms whole wheat flour 
• 150 gms all purpose flour 
• 80 gms granulated sugar 
• 100 gms butter 
• 3 large eggs 
• 1 tsp baking powder 
• 1 tsp vanilla extract 
• Pinch of salt 
• 2 tbsp milk 

For the Chocolate dipped:

• 100gms 50-70 percent good quality dark chocolate 
• 50 gms milk chocolate
• Sprinkle 

Method:

• Melt the butter in the double boiler or in microwave and allow it to cool slightly. 
• In a bowl, whisk the dry ingredients, flours, baking powder and salt. Keep aside. 
• In a Separate large deep bowl,  zest the orange and mix sugar with the orange zest. Use your finger tips to mix the orange zest and the sugar. This’ll bring out the flavour. 
• Now add eggs and beat it for least 10 minutes until fluffy. Add melted butter and vanilla extract, beat again. 
• Add the mixed dry ingredients into the wet mixture. Combine and mix well. 
• Cut the orange in half and squeeze the juice out in a separate bowl. Make sure to check if any seeds are left behind. Now add the orange juice and milk into the batter and fold it well. 
• Cover the batter with the plastic cling wrap and chill the dough in the refrigerator for least 1 hour or overnight. 
• Grease the madeleine pan with oil/butter, then dust with flour.
• Now add half a spoonful of batter to each madeleine mould and bake in the preheated oven at 200 degrees Celsius for 12-15minutes or until golden and firm to touch. 
• Remove the pan from the oven and loosen the Madeleines from the pan using a spoon or spatula. Place the madeleines on a cooling rack for 5 minutes. Serve right away or dipped it in the Chocolate.
  

For the Chocolate Dipped:

• To make the chocolate dip, break or chop the chocolate into pieces and melt the chocolate in a double boiler or microwave it in intervals. 
• Stir well until the chocolate melts, and you get a smooth mixture.
• Dip each madeleine into the chocolate, then sprinkle your choice of sprinkles. 
• Let the chocolate dipped madeleines to set on a wire rack or on a parchment paper before serving.
  
  
  

Notes: Never ever skip the crucial method of refrigerating the madeleine batter for least 1 hour before baking. This will help to create the traditional hump on the madeleines and also the crispy edges like the cookies have.