These chocolate madeleines with Dulce de Leche are small delicious pillows! These madeleines are surprisingly easy and quick to make! Madeleines has a reputation of being finicky, but this recipe is super simple and quick to make. You will end up wanting to make them over and over again.
These chocolate madeleines with Dulce de Leche are for chocolate and caramel lovers! They have a rich and autumnal flavor and combining it with a pillow soft Madeleine just makes it a perfect autumn treat.
It has a crispy dark chocolate shell which adds adds a lovely contrasted texture and flavor to the soft Madeleines.
For more madeleine recipes, try Passion Fruit Madeleines, Rhubarb Madeleines and Blueberry Madeleines.
STEP-BY-STEP INSTRUCTIONS - MADELEINES
For the full recipe, see recipe further below.
Melt the butter, without letting it boil. Once melted set it aside while making the batter.
In a bowl add the egg and granulated sugar. With a hand whisk, mix well together until smooth and combined. About 1 min. Add the vanilla extract and gently mix it in.
In a separate small bowl mix together the flour, unsweetened cocoa powder, baking powder and salt. Then sift it over the bowl with the wet ingredients and gently mix it together until just combined.
Now carefully add the melted butter and with a spatular fold it into the batter until combined. Cover the batter so the cling film touches the surface of the batter and refrigerate the batter at least 2 hours.
Once there is about 30 min until the batter is done in the fridge, preheat oven to 190ºC and place the Madeleine mold in the freezer.
If using a metal pan brush the Madeleines pan with melted butter, if using a silicone mold like I do, then this skip this step.
Add the Madeleines batter to a piping bag or use a spoon to fill the Madeleines silicone mold with batter. Fill the each cavity ½. Then with a small spoon spread out the batter so cover the base of the mold. The add a dollop of the dulce de leche in the middle of the madeleine. Pipe the remaining batter on top, making sure to cover all of the dulce de leche so nothing leaks out. It should reach to 9 Madeleines.
Bake for 10-11 minutes or until the signature bump has appeared. Allow the Madeleines to cool for 2 min. Then gently lift them out of the Madeleine silicone mold and let them cool down on a cooling rack while making the chocolate cover.
STEP-BY-STEP INSTRUCTIONS - CHOCOLATE COVER
Wash and thoroughly dry the Madeleine silicone mold.
Melt the dark chocolate and add the flavor neutral oil. Stir until combined. Divide the chocolate into 9 of the Madeleine silicone mold cavities and place a Madeleine on top and gently press it down. Lift them Madeleine silicone mold into the freezer to quickly set for 2-5 min.
Once set, gently remove the Madeleines from the silicone mold and they are ready to be enjoyed.
Madeleine should be enjoyed as close to baking them as possible for the best result.
STORAGE
As madeleines are such small cakes, they can become dry relative fast. Madeleine should be enjoyed as close to baking them as possible for the best result. They can though be stored in an airtight container at room temperature.
Other Madeleine Recipes To Try
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Chocolate Madeleines with Dulce de Leche
Equipment
Ingredients
MADELEINES
- 55 g butter melted
- 1 large eggs room temperature
- 50 g granulated sugar
- ¼ teaspoon vanilla extract
- 45 g all-purpose flour
- 10 g unsweetened cocoa powder
- ⅛ teaspoon baking powder
- 1 pinch salt
- A can of dulce de leche
CHOCOLATE COVER
- 90 g dark chocolate
- 5 g flavor neutral oil e.g. canola oil
Instructions
MADELEINES
- Melt the butter, without letting it boil. Once melted set it aside while making the batter.55 g butter
- In a bowl add the egg and granulated sugar. With a hand whisk, mix well together until smooth and combined. About 1 min. Add the vanilla extract and gently mix it in.1 large eggs, 50 g granulated sugar, ¼ teaspoon vanilla extract
- In a separate small bowl mix together the flour, unsweetened cocoa powder, baking powder and salt. Then sift it over the bowl with the wet ingredients and gently mix it together until just combined.45 g all-purpose flour, 10 g unsweetened cocoa powder, ⅛ teaspoon baking powder, 1 pinch salt
- Now carefully add the melted butter and with a spatular fold it into the batter until combined. Cover the batter so the cling film touches the surface of the batter and refrigerate the batter at least 2 hours.
- Once there is about 30 min until the batter is done in the fridge, preheat oven to 190ºC and place the Madeleine mold in the freezer.
- If using a metal pan brush the Madeleines pan with melted butter, if using a silicone mold like I do, then this skip this step.
- Add the Madeleines batter to a piping bag or use a spoon to fill the Madeleines silicone mold with batter. Fill the each cavity ½. Then with a small spoon spread out the batter so cover the base of the mold. The add a dollop of the dulce de leche in the middle of the madeleine. Pipe the remaining batter on top, making sure to cover all of the dulce de leche so nothing leaks out. It should reach to 9 Madeleines.A can of dulce de leche
- Bake for 10-11 minutes or until the signature bump has appeared. Allow the Madeleines to cool for 2 min. Then gently lift them out of the Madeleine silicone mold and let them cool down on a cooling rack while making the chocolate cover.
CHOCOLATE COVER
- Wash and thoroughly dry the Madeleine silicone mold.
- Melt the dark chocolate and add the flavor neutral oil. Stir until combined. Divide the chocolate into 9 of the Madeleine silicone mold cavities and place a Madeleine on top and gently press it down. Lift them Madeleine silicone mold into the freezer to quickly set for 2-5 min.90 g dark chocolate, 5 g flavor neutral oil
- Once set, gently remove the Madeleines from the silicone mold and they are ready to be enjoyed.
- Madeleine should be enjoyed as close to baking them as possible for the best result.
Belle
Wow that was odd. I just wrote an extremely long comment but after I clicked
submit my comment didn't show up. Grrrr... well I'm not writing
all that over again. Anyways, just wanted to say fantastic blog!
JJ
Hello, do these need to be stored in the fridge? (Assuming there are any left;-) Thanks!
Julie Marie
No, they are best kept at room temperature 🙂