Chocolate Dipped Orange Madeleines

FOR ORANGE MADELEINES

• About 3/4 cup (100 g) all-purpose flour
• 1 tbsp (8g) corn flour/corn starch
• 2 eggs, UK-Medium size (without shell = 100g), at room temperature
• About 1/2 cup (100 g) Butter, melted
• 3/4 tsp (3 g) Baking powder
• Zest of one orange
• 1 tbsp orange juice
• 1/4 tsp vanilla extract
• 1/2 cup (100 g) caster sugar.          
• A pinch of orange food colour (optional)

FOR MADELEINES DECORATION 

• 100g Dark chocolate (54%)
• Orange zest and finely chopped almonds

TO MAKE ORANGE MADELEINES 

1. Melt the butter (don’t boil). Once melted, set aside.
2. Sift all-purpose flour, corn starch and baking powder in a bowl and set aside.
3. Mix together the zest of 1 orange and sugar.
4. In a bowl, with a hand whisk, whisk the eggs (1 minute), add caster sugar + orange zest and mix well until well combined (about 1 minute). 
5. Add vanilla extract, orange juice and mix it in.
6. Gently mix the dry ingredients into the wet ingredients until just combined. Add a pinch of orange food colour (it’s totally optional)
7. Now carefully add the melted butter in two batches and gently fold it into the batter.
8. Cover the batter and refrigerate it for 1 hour.
9. Lightly grease the pan with melted butter and place the silicon madeleine mould in the fridge. Chill your mould before baking as that gives the madeleines their signature hump. It also prevents the Madeleines from burning the edges especially when you are using a silicon mould. If your Madeleines still burn from the edges in your silicon mould, then use a baking mat under the silicon mould while baking. I used a baking mat. If you are using a non-stick metal pan then no need to use the baking mat under the pan while baking.
10. Once there is about 1 hour, fill 3/4 of each cavity of mould with batter by using a spoon, tap the pan to remove air bubbles in the batter.
11. Bake in the preheated fan oven at 170C/338F (for conventional oven 190C/ 374F) for 5 minutes then at 150C/302F in a fan oven (for conventional oven 170C/338F) for 8-10 minutes or until edges become a bit golden and crisp, the signature hump has appeared and a toothpick inserted in the middle comes out clean. Rotate the pan halfway through baking. 
12. Let madeleines cool slightly in the mould then transfer to a wire rack to cool completely.  

FOR MADELEINES DECORATION 

1. Place the chopped chocolate in a heat proof bowl and melt in the microwave, in 10 seconds increments, stirring after each increment until completely melted and smooth.
2. Dip each madeleine halfway into the melted chocolate then place them onto the baking mat.
3. Sprinkle some orange zest and chopped almonds on the wet chocolate.
4. Allow the chocolate to set in the fridge for 5-10 minutes before serving. Once set, serve and enjoy with a cup of hot coffee or tea.

NOTES

1. Baking time will be reduced if you are using a metal pan. Just bake for 10-12 minutes or until edges become a bit golden and crisp, signature hump has appeared and a toothpick inserted in the middle comes out clean.
2. These are best served within a day of baking. But, You can store leftover Madeleines in an airtight container, at room temperature for up to 2 days.
3. If you want to keep them in the fridge, keep them in an airtight container and will be fine for up to 3-4 days.
4. I don’t recommend freezing them because you will lose their texture and they will dry out very quickly.