Chocolate Madeleines with Cream Filling

Name: Chocolate Madeleines with Cream Filling
Prep time: 35 min
Cook time: 240 min
Total time: 275 min
Yield: 12 Portionen
Ingredients: 80 g white chocolate; 150 g whipping cream; 125 g Butter; 3 piece Eggs (size M); 90 g Sugar; 20 g Honey; 1 pinch Salt; 150 g Flour; 1 geh. TL Baking powder; 40 g Cocoa; 60 g Bittersweet chocolate

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Cook Time

4 h 35 min

Servings

Difficulty

Medium

Prep Time

35 Min

This Thermomix® recipe for Chocolate Madeleines with Cream Filling is ready in 4 h 35 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These chocolate madeleines with a creamy cream filling are a real eye-catcher on any coffee table! I especially like to make them around Christmas time, but of course they taste good all year round. The combination of delicate chocolate dough and light cream is simply irresistible. Preparation takes some time as the dough and filling need to be chilled, but the effort is definitely worth it! A tip: The madeleines taste best when they come fresh from the refrigerator.

Ingredients (11 ingredients)

80 g white chocolate
150 g whipping cream
125 g Butter
3 piece Eggs (size M)
90 g Sugar
20 g Honey
1 pinch Salt
150 g Flour
1 geh. TL Baking powder
40 g Cocoa
60 g Bittersweet chocolate

Preparation (10 steps)

Melt white chocolate and prepare cream

Thermomix® Setting

3 min/122°F/Speed 2 50

Coarsely chop 80 g white chocolate and place in the mixing bowl. Chop for 5 sec./speed 8. Weigh out 150 g whipping cream. Add 50 g cream to the mixing bowl and melt for 3 min./50°C/speed 2. Add remaining 100 g cream and stir for 10 sec./speed 3. Transfer the chocolate cream to a bowl, cover with foil and chill for at least 2 hours.

180

Melt butter

Thermomix® Setting

3 min/122°F/Speed 2 50

Place 125 g butter in the mixing bowl and melt for 3 min./50°C/speed 2.

180

Whisk eggs until fluffy

Thermomix® Setting

2 min/Speed 4

Place 3 eggs (size M), 90 g sugar, 20 g honey and 1 pinch of salt in the mixing bowl and whisk until fluffy for 2 min./speed 4.

120

Stir in butter

Thermomix® Setting

20 sec/Speed 3

Add melted butter and stir in for 20 sec./speed 3.

Mix dry ingredients and stir in

Thermomix® Setting

20 sec/Speed 4

Add 150 g flour, 1 level tsp baking powder and 40 g cocoa to the mixing bowl and stir into the egg mixture for 20 sec./speed 4. Cover the dough and chill for approx. 2 hours.

Bake madeleines

Spread the dough into the wells of a greased silicone mini madeleine mold (approx. 5 x 7 cm). Bake in a preheated oven (electric oven: 180°C/convection oven: 160°C) for approx. 10 minutes (toothpick test!). Remove and let cool.

Whip chocolate cream until stiff

Thermomix® Setting

2 min/Speed 3.5

Place the chilled chocolate cream in the mixing bowl, insert the butterfly whisk and whip until stiff for 2 min./speed 3.5. Observe the consistency.

120

Fill madeleines

Halve the cooled madeleines. Spread the stiffly whipped chocolate cream on the smooth side of half of the madeleine halves. Place the remaining halves on top.