Chocolate Chips Spanish Madeleines
My Grandparents used to have a family Summer House in the French Pyrénées as long as I can remember.
Such a nice house in the cutest little Village of Bertren, about 30 minutes away from the Spanish border.
The Village not having any shops… On Fridays, I used to go with Mamie Odette to Spain so we could go to the open Market, the butcher and the Boulanger.
Once we were done with our groceries, we would go to a Café. Mamie Odette would have a Café au Lait with a Nougat ; and I would take a hot Chocolate with a Magdalena (Spanish Madeleine).
Childhood memories are quite something, aren’t they? And this year not being able to travel internationally, a little something from abroad is always a treat.
Marion from Novice En Cuisine, has a really nice recipe of Magdalenas which I wanted to share with you!
Bon Appétit! Buen Provecho!
Chocolate Chips Spanish Madeleines
Equipment
Ingredients
- 3 eggs
- 5 oz (140 g) sugar
- 1/3 cup (80 g) Tahitian Lime Oil
- 4 oz (120 g) Mascarpone cheese
- 7 oz (200 g) flour (sifted )
- 1.5 tsp (6 g) baking powder
- 1/3 cup Chocolate Chips (Unsweetened)
Instructions
- Preheat oven at 350F/180C.
- In a mixing bowl, whisk eggs and sugar together.
- Add, the Tahitian Lime olive oil and the mascarpone cheese. Mix until smooth.
- Gently add the flour and baking powder.
- Place your Fluted Flexipan® Tray on the top of your perforated baking sheet.
- Pour your batter into the flexipan® with the mini ladle.
- Carefully add a few chocolate chips on the top of your batter.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your mini cakes from 15min)
- Once your mini cakes are out of the oven, let them cool down for about 10min. Then, Unmold, Serve and Enjoy! Bon Appétit!
Video
Special Notes
