All children love these humpbacked shell-shaped cakes from Lorraine that were adored by Marcel Proust, France’s great national writer. The classic recipe is unbeatable and is open to variation. So why not try the version by Julie, a dynamic influencer at Takethepower and Cuisine Ta Ligne, using orange, pumpkin and chocolate? The young mum-to-be also uses the combination in her pancakes and clafoutis – with consistent success.
Ingredients for 36 madeleines
- 200g (1 and 2/3 cups) raw pumpkin flesh (or 280g cooked flesh)
- 3 eggs
- Choice of sweetener: 70g (1/3 cup) unrefined sugar, coconut or agave syrup / 35g stevia or fructose / 80g erythritol
- 200g (1 and 2/3 cups) plain white or wholemeal flour
- 1 tbsp hazelnut oil
- 1 organic orange
- 1 sachet baking powder
- 200g dark chocolate (preferably at least 70% cocoa)
- In advance: Cut the pumpkin flesh into cubes and cook for 20 minutes in boiling water. It must be very tender. Place in the fridge to cool.
- In a salad bowl, mix the cooled pumpkin flesh, eggs and hazelnut oil. Add the flour, chosen sweetener, baking powder and orange zest, and mix until a homogeneous mixture is obtained.
- Refrigerate for at least two hours. This step is necessary to obtain the famous bubbles in madeleines, which form due to thermal shock during cooking.
Preheat the oven to 240°C (460°F)
- Lightly grease your madeleine mould (unless you are using a silicone mould) and pour around a teaspoon of dough into each – it’s important not to overfill.
Put the filled mould in the fridge for a few minutes. If you’re making two batches, put the rest of your dough in the fridge while waiting for the first batch to cook.
- Bake for five minutes at 240°C (460°F) to allow bubbles to start to form, then reduce the temperature to 180°C (350°F) and continue cooking for around 10 minutes, watching carefully. The madeleines should be lightly golden.
- Wait a few minutes, then unmould. Wash and dry the mould.
For the chocolate shells:
- Melt the chocolate in a bain-marie or in the microwave (heat for 30 seconds in the microwave on medium power, then take out the bowl and stir the chocolate, and repeat the process until it’s completely melted).
- Spread one tablespoon of melted chocolate into each hole of the mould, up to the edge. Place the previously cooked madeleines onto the chocolate and press lightly.
- Refrigerate for around 30 minutes, allowing time for the chocolate to set.
- Carefully unmould your chocolate madeleines, and enjoy!
- Keep your madeleines in an airtight box (preferably tin or metal, as plastic softens them) at room temperature and consume within four days.