White chocolate Mini Madeleine

Today's sweet is a Mini Madeleine.

I still can't stay away from my new Madeleine pans, haha. This time the pan that I use is a mini Madeleine pan, a small cookie that's easy to make and serve.

I use the white chocolate in the batter and for the topping. The topping part is very important ^^, as some of it will melt and lightly brunt. It adds a light caramel taste and a bit of crunchiness to Madeleine.

Because of the small size, this Madeleine is close to a cookie than a cake, if you want a richer taste and moist Madeleine, I suggest using a large Madeleine pan instead. 

I'm sure that there will be more Madeleine recipes on my blog, haha, I have a long list of the recipes that I want to try. The next one may be the Madeleine with filling (piping it into the batter is a good idea). Hope you will fall in love with this little cake (or you can call it a cookie too). 

Recipe: White chocolate Mini Madeleine

สูตรภาษาไทย: มินิไวท์ช็อกโกแลตมาเดอลีน

日本語のレシピ：ホワイトチョコミニマドレーヌ

Youtube: White chocolate Mini Madeleine, มินิไวท์ช็อกโกแลตมาเดอลีน, ホワイトチョコミニマドレーヌ

White chocolate Mini Madeleine

Makes 30 Mini Madeleine

Madeleine batter

10 g ................... White chocolate

35 g ................... Unsalted butter

42 g ................... Cake flour

1/4 tsp ............... Baking powder

1/8 tsp ............... Salt

1 ......................... Egg 

1/2 tsp ............... Vanilla extract

40g ..................... Granulated sugar

Topping

30 g ................... White chocolate

........................... Butter and flour for preparing the pans

Before baking, preheat an oven to 180℃

Melt the butter and white chocolate in a microwave and let it cool to 30-40℃ before using it.

Chop the white chocolate (30 g) for the topping.

Brush 30 mini Madeleine pans with butter. Sift the cake (or bread) flour over the buttered pans.

Turn the pan upside down, and tap to remove the excess flour.

Refrigerate until needed.

Sift the cake flour and baking powder together. Set aside.

Put the eggs, salt, and vanilla extract into a bowl and beat with a hand mixer until foamy.

Add the granulated sugar gradually.

Beat until the mixture has tripled in volume and forms a thick ribbon when lifting the beaters. 

Add the sifted flour mixture in 3 additions. Fold to combine.

Pour the melted butter and white chocolate mixture into the bowl.

Fold to combine.

Spoon or pipe the batter into the prepared pans.

Sprinkle the chopped white chocolate over the top.

Bake in a 180℃  Preheated oven for 13 minutes

Let it cool completely.

White chocolate Mini Madeleine