Malted Chocolate Madeleines

And now back to our regularly scheduled programming.

Leave it to the guys at Baked, that storied Brooklyn bakery that I have yet to visit (I know, I know), but whose cookbooks I simply adore and whose recipes have never failed me, to get me out of my baking slump.

Their new cookbook, Baked Elements, was released seemingly out of nowhere a couple of weeks ago (did anyone else know they had another cookbook coming out!?). This one is organized by flavors: cinnamon, peanut butter, booze, pumpkin, and… MALT.

We all know how much I love malt powder, right? Only a recipe from Baked combined with malt powder could pull me from the baking doldrums into the glory of afternoon tea with a chocolate madeleine.

As they note in the cookbook, these are definitely not traditional madeleines. If you’re a madeleine purist, ye of lemons only, stay away. If you’d like to experiment, however, these are for you. The malt flavor is not overpowering–just adds a bit of depth to the chocolate–and the texture has the perfect fluffiness. You might want to add more malt powder if you like a very malted flavor.

In conclusion, thank goodness for Baked–my sweet tooth is back.

Malted Chocolate Madeleines
Adapted from Baked Elements
Makes 10 madeleines

1/4 cup all-purpose flour
1 1/2 tablespoons malted milk powder (if you’d like it malt-ier, be generous with your measurements)
1 tablespoon dark unsweetened cocoa powder (i.e., Valrhona)
1/2 tsp baking powder
1 large egg, at room temperature
1/4 cup sugar
Pinch of salt
2 1/2 tablespoons melted unsalted butter, at nearly room temperature

Whisk together the flour, malted milk powder, cocoa powder, and baking powder in a small bowl.

In a stand mixer fitted with the whisk attachment, beat egg, sugar, and salt on high speed until frothy, about 3 minutes. Drizzle in butter on low speed until just combined.

Sift the dry ingredients into the egg mixture. Fold the dry ingredients into the wet ingredients. Cover the bowl with a kitchen towel and let stand for 1 hour.

Preheat the oven to 375 degrees F. Butter a madeleine pan and dust with cocoa powder, evenly coating and knocking out excess cocoa.

When ready, stir batter briefly. Spoon into molds, filling about 3/4 full–a scant tablespoon, if that. Bake for 10-12 minutes (mine were ready at 11). Allow to cool for 1 minute in the pan, then turn out onto wire rack. Dust with cocoa powder, malt powder, a mix of those two, or powdered sugar.

Best eaten the day they are baked but will last in an airtight container for 2 days.

Print PDF