black&white madeleines #cookie #baking #frenchpastry

no tempering needed :’)

just like a NY black and white cookie but with more butter, good chocolate, and elegance 🤌🏼

black&white madeleines recipe:

chocolate dip
100g dark chocolate
100g white chocolate

1. in separate bowls, microwave chocolate in 10 second increments until almost melted, then stir until smooth (residual heat does the rest)
2. pipe one line of each chocolate down the center of each madeleine mold
3. press a cooled madeleine into the center so the chocolate spreads to the edges
4. freeze the pan for 30 min to an hour
5. use an offset spatula to gently lift out

French madeleines
100g unsalted French butter
50g granulated sugar
50g brown sugar
2 large eggs (~100g)
100g all-purpose flour
1/4 tsp baking powder
1g salt
5g lemon zest (1 small lemon)
5g vanilla extract

1. brown the butter over medium heat until milk solids turn golden brown and smell nutty (about 5-7 minutes). cool
2. whisk eggs and both sugars in a stand mixer (use whisk attachment) for 5 minutes until pale and tripled in volume
3. sift flour, baking powder, and salt together in a separate bowl
4. gently fold flour mixture into egg mixture until just combined
5. add lemon zest and vanilla extract, fold gently
6. carefully fold in cooled brown butter until fully incorporated
7. transfer to piping bag and refrigerate overnight
8. preheat oven to 350F/180C. brush madeleine molds with butter
9. fill each mold about 3/4 full
10. bake for 8-10 minutes until edges are golden
11. immediately unmold onto cooling rack

#madeleine #blackandwhitecookie #nycbaker