Rich Chocolate Ganache Madeleines
Homemade Chocolate Ganache Madeleines: Tips for Perfect Madeleines with Deep Flavor, Great for Kids’ Snacks!
There’s nothing quite like the joy of homemade madeleines! Baked fresh at home, they taste infinitely better and more special than store-bought ones. We’re taking classic, moist, and sweet madeleines and filling them generously with a deep, rich chocolate ganache to create irresistible chocolate ganache madeleines that both kids and adults will adore. This recipe is inspired by Kkomachuchu’s madeleine batter and Oldfashion’s chocolate ganache recipe, and it’s a guaranteed hit with my daughters, who always give it a big thumbs up! Why not try making these special treats with your children this weekend? They’re sure to become a popular snack! *This recipe yields approximately 24 madeleines.
For the Rich Chocolate Ganache- 190g fresh heavy cream
- 140g dark couverture chocolate, finely chopped
- 30g unsalted butter, softened
For the Moist Madeleine Batter- 6 large eggs, room temperature
- 4g vanilla extract
- 190g granulated sugar
- 4 Tbsp honey
- 2g salt
- 180g all-purpose flour, sifted
- 80g almond flour
- 6g baking powder
- 180g unsalted butter, melted and cooled to about 45-55°C (113-131°F)
- 6 large eggs, room temperature
- 4g vanilla extract
- 190g granulated sugar
- 4 Tbsp honey
- 2g salt
- 180g all-purpose flour, sifted
- 80g almond flour
- 6g baking powder
- 180g unsalted butter, melted and cooled to about 45-55°C (113-131°F)
Cooking Instructions
Step 1
First, let’s prepare the deep and rich chocolate ganache. Finely chop 140g of dark couverture chocolate into small, uniform pieces to ensure it melts smoothly.
Step 2
Gently warm 190g of fresh heavy cream in a saucepan or microwave until it reaches approximately 80°C (176°F). Be careful not to let it boil.
Step 3
Pour the warmed cream over the chopped chocolate and let it sit for a minute to begin melting. Then, stir gently until the chocolate is completely dissolved and the mixture is smooth and glossy. Ensure there are no lumps.
Step 4
Once the chocolate and cream are fully melted and well combined, forming a smooth mixture,
Step 5
Add 30g of softened butter to the mixture. Using a hand mixer or a whisk, emulsify the butter into the ganache until it’s well incorporated and has a shiny appearance. Whisk until smooth and slightly thickened.
Step 6
Cover the surface of the ganache directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours, or preferably overnight. This allows the ganache to set properly, making it easier to fill the madeleines later.
Step 7
Now, let’s move on to making the delicious madeleine batter. In a clean bowl, lightly whisk 6 room-temperature eggs with a hand whisk until just combined. Avoid over-whisking and creating too much foam; a gentle whisk is key.
Step 8
Continue whisking gently until the yolks and whites are just blended. Then, add 4g of vanilla extract and mix it in to enhance the aroma.
Step 9
Add 190g of granulated sugar, 2g of salt, and 4 tablespoons of honey. Whisk gently until everything is just combined. The sugar doesn’t need to be fully dissolved at this stage.
Step 10
Next, it’s time to incorporate the dry ingredients that give our madeleines their structure and flavor. Add 180g of sifted all-purpose flour, 80g of almond flour, and 6g of baking powder.
Step 11
Using a spatula or whisk, gently fold the dry ingredients into the wet ingredients until just combined and no streaks of flour remain. Be careful not to overmix, as this can result in tough madeleines.
Step 12
Finally, slowly pour in 180g of melted unsalted butter (kept at around 45-55°C or 113-131°F) into the batter. Mix well until the butter is fully incorporated and the batter is smooth and emulsified. This ensures a moist and tender texture.
Step 13
The batter should now be thick and smooth. Your delicious madeleine batter is ready!
Step 14
Lightly buttering your madeleine molds will help the madeleines release easily and achieve a lovely crisp exterior. Fill each mold with the batter, about 80% full. At this point, take out the chilled chocolate ganache from the refrigerator. It should be slightly softened to a spreadable consistency for easy filling.
Step 15
Bake in a preheated oven at 180°C (350°F) for approximately 13-14 minutes, or until the madeleines are golden brown and have the characteristic hump. Baking time may vary depending on your oven.
Step 16
As soon as they come out of the oven, carefully remove the madeleines from their molds and let them cool slightly on a wire rack. Allowing them to cool in the mold can make them soggy.
Step 17
To generously fill the madeleines with ganache, use an apple corer or a small spoon to gently hollow out the ‘belly’ or the raised hump part of each madeleine, creating a cavity for the filling. This ensures a generous amount of ganache inside.
Step 18
Once the cavities are neatly made, they are ready to be filled. You can gently shape the madeleines at this stage if needed.
Step 19
Transfer the slightly softened chocolate ganache into a piping bag. Pipe the ganache generously into the hollowed-out centers of each madeleine, filling them until they are nearly overflowing. A little bit peeking out makes them look extra delicious.
Step 20
And there you have it – beautiful and decadent chocolate ganache madeleines! Enjoy the delightful taste of homemade baking.
