Boharat Spice Madeleines
Whether you're practiced in the French art of making madeleines, or you're new to these elegant cookie-like cakes made from génoise sponge, the results can only be made better by a fine-flavored chocolate like our award-winning Boharat Spice chocolate bar. In this unique recipe, light and buttery madeleines meet a medley of Middle Eastern spices like cardamom, cloves, cumin, and paprika, for a savory-yet-sweet dark chocolate bite. Find the recipe crafted by Allison Ahn (@gogumaed) below.
Boharat Spice Madeleines
Ingredients:
- 2 large room temp eggs
- 100g unsalted butter
- 100g cake flour
- 80g sugar
- 10g honey
- 1g salt
- 3g baking powder
- 3g of pumpkin spice mix
- a dash of paprika
- 3 cracks of black pepper
- 1 bar (85g) of Boharat spice chocolate
- Coconut oil
How To Make These Boharat Spice Madeleines
1. Melt the butter in microwave in 10 second increments until completely melted, but not hot.
2. In a separate bowl, whisk the eggs with the sugar, honey, and salt until combined.
3. Add the melted butter to egg mixture and combine well
4. Sift in cake flour, spices, black pepper, paprika, and baking powder and mix well.
5. Mix for a total of 50 times to form some gluten.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours and up to 8hrs. This is crucial as the shock from cold to hot is what causes the signature madeleine hump.
7. Coat a madeleine pan with butter and sift a light dusting of flour, then place pan in the freezer.
8. Preheat the oven to 190C.
9. Take the chilled batter out and mix a few times to loosen the dough and transfer to a piping bag (no need to add a piping tip).
10. Squeeze out the batter in the chilled 12 madeleine molds, and immediately place in oven.
11. Bake for 13 minutes until golden brown, do not open the oven until the 13 minutes are up.
12. Remove pan from the oven and let cool for 5 minutes.
13. Remove the madeleines from the pan.
14. Coat each mold with some coconut oil.
15. Melt the chocolate in the microwave in 15 second increments until fully melted.
16. Place a spoonful of melted chocolate in a mold, then press a madeline back into mold to evenly distribute the chocolate over the shell design.
17. Repeat this for the rest of the madeleines.
18. Place madeleine tray into freezer for ten minutes.
19. The chocolate shell madeleines should pop out easily, use a knife to encourage them to slide out if needed.
20. Optional, but you can dust with black cocoa powder!
