We LOVE Madeleines, especially these CHOCOLATE-OLIVE OIL MADELEINES from Miss Madeleine.
CHOCOLATE-OLIVE OIL MADELEINES
NAME: Gayle Gonzales
LOCATION: San Francisco
MAD MORSEL: Gayle describes the marriage of chocolate and olive oil as “a thing of unique beauty” and loves the way a generous pinch of sea salt brings out both the earthy richness of cocoa and the savoury lusciousness of extra-virgin olive oil. Make sure you take care in choosing your olive oil—you want a flavour that’s strong enough to stand up to the cocoa.
1/3 cup/75 ml extra-virgin olive oil, plus more for greasing the pans
1/2 cup/60 g all-purpose flour, plus more for dusting the pans
1/4 cup/20 g cocoa powder
1/2 tsp baking powder
Pinch of salt
2 eggs, at room temperature
1/2 cup/100 g sugar
1/2 tsp vanilla extract
Coarse sea salt for sprinkling (optional)
Position one rack in the upper quarter of the oven and another in the centre and preheat to 375°F/190°C/gas 5. Generously grease two madeleine pans with olive oil and dust with flour, tapping out any excess. Set aside.
Into a medium bowl, sift together the flour, cocoa powder, baking powder, and salt and set aside.
In a large mixing bowl, with a handheld mixer, beat the eggs on medium speed until thoroughly blended, about 1 minute.
Increase the speed to medium-high, add the sugar, and beat until the mixture is thick and pale, about 3 minutes more. Add the vanilla and beat until combined. Using a rubber spatula, gently fold in the flour mixture until just combined. Fold in the olive oil.
Spoon or pipe the batter into the prepared pans, filling the moulds no more than three-quarters full. Bake, staggering the pans so that the top pan is not directly over the lower one and rotating the pans from front to back and upper to lower halfway through baking, until the edges just start to colour, 10 to 12 minutes.
Immediately turn out the madeleines onto a wire rack and let cool. Sprinkle with coarse sea salt (if using) while warm. Serve warm or at room temperature.
BOOK CREDIT We Love Madeleines by Miss Madeleine, published by Chronicle Books
Image © 2012 Antonis Achilleos