These Hazelnut Madeleines are delicate, moist and soft, shell-shaped cakes infused with the deep, nutty flavor of hazelnuts, carefully balanced to create a caramel-sweet experience.
With a tender crumb and a delicate, lace-like texture, these bite-sized wonders are perfect for dunking in coffee, tea, or hot chocolate. Let the aromatic essence of hazelnut envelop you, and treat your taste buds as the perfect autumn seasonal treat.
RECIPE CART – hAZELNUT MADELEINES
Ingredients
- 3 eggs
- 100 g caster sugar
- 1 tsp cinnamon powder
- 70 g melted unsalted butter
- 2 shredded apples
- 100 ml milk
- 250 g all-purpose flour
- 1 tsp baking powder
- 1 Toffifee chocolate box
- 100 g white chocalate
- 1 tbsp caramelized biscuit spread
Directions
- In a large mixing bowl beat three whole eggs with sugar and cinnamon, and whisk for a good minute. Add shredded apple, melted butter, and milk and sift all-purpose flour using a flour sieve. Add a teaspoon of baking powder and whisk until all well combined.
- Grease madeleines tin with butter and fill each mould with batter. In the centre of each Madeleine put one Tofiffee candy and push with your finger deep down into the batter.
- Bake in preheated oven for 15-20 minutes at 150 C until golden brown. Once baked, carefully remove from moulds using a knife to detach the corners of each Madeleine, once pop out from the tin, bake another batch of Hazelnut Madeleines once again.
- Melt white chocolate in a microwave oven for a minute and mix it with one spoon of caramelized biscuit spread (Biscoff) to make Caramilk chocolate.
- Pipe Caramilk chocolate into each Hazelnut Madeleine mould and dip each baked Madeleine into the mould. Put in the freezer for 10 minutes until the chocolate solidifies. Remove from the freezer and strongly hit with your hand mould to remove all Madeleines until they all pop out.
WHERE TO GET HAZELNUT MADELEINES MOULD
These moulds are available on Temu in variable sizes 6 or 12 cakes. I would suggest choosing a bigger size as it’s more convenient when baking batches. I bought 6 cake mould Madeleine tin, but it took me twice as much time to bake a single batch of this recipe.
HOW TO TEMPER CARAMILK CHOCOLATE
I usually TEMPER chocolate in a microwave oven with this easy method. In a microwave-safe bowl melt 3/4 of the chocolate and melt in 30-second intervals, stir and allow to cool down for a minute. Bring back to microwave for another 30 seconds and stir again. Add 1/4 of the remaining chocolate; do not microwave; stir in a bowl until the chocolate melts completely. Drop the temperature to 30°C. Mix one tablespoon of Biscoff Caramelised Spread. Chocolate will turn into a beautiful caramel colour.
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Hazelnut Madeleines
These Hazelnut Madeleines are delicate, moist and soft, shell-shaped cakes infused with the deep, nutty flavor of hazelnuts, carefully balanced to create a caramel-sweet experience.
With a tender crumb and a delicate, lace-like texture, these bite-sized wonders are perfect for dunking in coffee, tea, or hot chocolate. Let the aromatic essence of hazelnut envelop you, and treat your taste buds as the perfect autumn seasonal treat.
Ingredients
Instructions
-
In a large mixing bowl beat three whole eggs with cinnamon and sugar, and whisk for a good minute. Add shredded apple, melted butter, and milk and sift all-purpose flour using a flour sieve. Add a teaspoon of baking powder and whisk until all well combined.
-
Grease madeleines tin with butter and fill each mould with batter. In the centre of each Madeleine put one Tofiffee and push with your finger deep down into the batter.
-
Bake in preheated oven for 15-20 minutes at 150 C until golden brown. Once baked, carefully remove from moulds using a knife to detach the corners of each Madeleine, pop out from the tin and bake another batch of Hazelnut Madeleines once again.
-
Melt white chocolate in a microwave oven for a minute and mix it with one spoon of caramelized biscuit spread (Biscoff) to make Caramilk chocolate.
-
Pipe Caramilk chocolate into each Hazelnut Madeleine mould and dip each baked Madeleine into the mould. Put in the freezer for 10 minutes until the chocolate solidifies. Remove from the freezer and strongly hit with your hand mould to remove all Madeleines until they all pop out.
