Chocolate Madeleines

After hesitation for a period of time, I decided to make up my mind and buy a better quality madeleines mould from Phoon Huat. Before that the mould I used is bought from Daiso, it produced the same seashell shape out but the mould will turn rusty easily. So I thought of buying a better mould which can last longer. Although is much pricey compare the one at Daiso but I still prefer the better one. =p

During the Christmas week, I have been receiving lots of chocolate and sweet blessing from my lovely colleagues. I'm a chocolate lover but I didn't eat much and I gave some of the chocolate to one of my friend who have a sweet tooth, she love eating chocolate, sweets, potatoes chips etc...

Although after receiving lots of chocolate but I still craving some dessert that are require chocolate. The madeleines mould has been sitting in my kitchen waiting for me to use as I bought it nearly one month and yet even unwrap the packaging. So I decided to make some chocolate chip madeleines.

I like the combination of the mini crunch chocolate chip with the fluffy sponge. Taste and texture is good but I didn't manage to get a big hump on the back of the madeleines. I follow the step like refrigerate the batter for 1 hour and bake at 200°C. But Saaaad! I want to give it a try again on other flavour.

Ingredient:

• 60gm plain flour
• 8gm cocoa powder
• 2gm baking powder
• 1 egg
• 50gm castor sugar
• 20ml milk
• 65gm unsalted butter (melted)
• 30gm mini chocolate chip

Method:

1. In a clean bowl, using the hand whisk and beat the egg, sugar and milk together.
2. Add in the sift plain flour, cocoa powder and baking powder and mix. 
3. Add in the melted butter in two batch into the batter and mix well.
4. Add in all the chocolate chip and mix well. 
5. Place the batter in the fridge for 1 hours before baking. 
6. Preheat the oven to 200°C.
7. Prepare a madeleine mould by brushing with the melted butter. Get in there and make sure you reach all the ridges. Dust with flour and invert the pan, tapping out any excess flour.
8. Pour the batter into a piping bag and pipe each mould two-thirds to three quarters full.
9. Bake the madeleines in the preheated oven for about 8 to 10 minutes or until risen and the tops spring back when touched.
10. Leave to cool for several minutes before turning out on to a wire rack and allowing to become completely cool.