These orange madeleins with chocolate are soft, fluffy and rich. Madeleines are small cake like desserts shaped really similarly to a shell. They have to be made in a specific pan, a madeleine pan, which has this particular shape that I find very charming.Jump to recipe
Madeleines, in general, are made in a variety of different flavors, the classic ones are usually flavored with vanilla and some kind of citruc, such as orange or lemon, which gives them an extra touch.
In the case of these madeleines, they are flavored with orange and chocolate. Orange and chocolate together are a very typical combination, because they balance each other very well, especially when it is semi-sweet or dark chocolate.
To achieve this combination, these madeleines call for orange in the batter mix itself, and then they have chocolate topping on the outside. In addition to this, we like to put a little extra orange zest on top, to make them look even cuter, and gives them even more flavor and aroma, which is never too much.
These madeleines have a lot of small air bubbles on the inside, which makes them very fluffy and airy! When you eat them they feel very soft and they sort of “melt” on the tongue somehow.
Madeleines, in general, are quite underestimated in my opinion, because they are not given the importance they should have, since they are really delicious, plus actually very pretty. It makes them perfect for all kinds of occasions, especially events where it is best to have individual and small things to grab, like finger food.
If you like this recipe, then you have to check out our orange pound cake, you will love it!
Orange madeleines with chocolate
- 1/2 tsp (2.5 gr) baking powder
- 1 pinch salt
- 2 eggs, big
- 1 egg yolk
- 1/2 C (100 gr) white sugar
- 1 tsp (5 ml) vanilla extract
- The zest of 1 orange
- 2 tbsp (30 ml) orange juice, natural
- 1/2 C (112 gr) unsalted butter, melted
- 1/2 C (85 gr) semisweet chocolate chips
- 1 tbsp (15 ml) vegetable oil (canola, sunflower, corn, etc)
- In a medium bowl, sift the flour with the baking powder and salt.
- In a large bowl, add the eggs with the egg yolk and sugar and beat with a balloon whisk for 2-3 minutes until light and fluffy.
- Add the vanilla extract with the orange zest and orange juice and beat for 1 more minute. Add the flour mixture and mix with a rubber spatula until the mixture is smooth.
- Finally, add the melted butter (but already at room temperature) in a trickle and mix for a few seconds until everything is integrated.
- Cover the bowl with plastic wrap and refrigerate the mixture for 2 hours or preferably overnight for better consistency and flavor.
- About 30 minutes before baking the muffins, preheat the oven to 220°C and grease special muffin pans with enough butter and a little flour.
- Pour the muffin mixture into the molds, filling only 3/4 of their capacity.
- Bake the muffins at 220° C for 3 minutes. Then lower the oven temperature to 200° C and bake for 7-8 minutes more until lightly browned.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Carefully unmold them and let them cool completely before decorating them.
- To make the chocolate glaze, place the chocolate with the oil in a heatproof bowl and melt in the microwave for 30-second intervals, i.e., put in the microwave for 30 seconds and take out after this time to mix a little with a fork. Repeat the process until the chocolate is completely melted (this prevents the chocolate from burning).
- Prepare a large tray with baking paper or waxed paper on top. Take each of the cupcakes and dip them in the chocolate glaze but only on one side. Immediately place them on the tray to allow the chocolate to dry completely.
- Once ready, the cupcakes can be stored in an airtight container at room temperature for up to 5 days or refrigerated for up to 2 weeks.