Chocolate Hazelnut Madeleines

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 2 tbsp Brown sugar, packed
  • 1 cup Granulated sugar
  • 1 cup Hazelnut flour/meal
  • 1 Powdered sugar
  • 2 tbsp Rodelle gourmet baking cocoa
  • 1 tsp Rodelle pure vanilla extract
  • 3/4 tsp Salt

• Beer, Wine & Liquor

  • 3 tbsp Bourbon

• Other

  • 1 tablespoon, plus 1 tsp., honey

Found on floatingkitchen.net

Description

Ingredients

• 1 cup all-purpose flour
• 1 cup hazelnut flour/meal
• 2 tablespoons Rodelle Gourmet Baking Cocoa
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1 cup, plus 2 tablespoons, unsalted butter, divided
• 1 cup granulated sugar
• 2 tablespoons brown sugar, packed
• 6 eggs, at room temperature
• 1 tsp. Rodelle Pure Vanilla Extract
• 1 tablespoon, plus 1 tsp., honey
• 3-4 tablespoons bourbon
• Powdered sugar, for dusting

Directions

• In a medium bowl, whisk together the flours, cocoa powder, baking powder and salt. Set aside.
• Melt 1 cup (16 tablespoons) of the butter. Set it aside to cool slightly.
• In your stand mixer with the whisk attachment, beat the sugars and eggs on high speed until pale and very fluffy, about 10 minutes. Then sift the dry ingredients into the sugar/egg mixture in two separate additions, using a rubber spatula to fold the them in after each addition. Gently fold in the melted butter, vanilla extract and honey. Cover and refrigerate the batter for at least 2 hours, or up to overnight.
• Pre-heat your oven to 350 degrees. Meanwhile, remove the batter from your refrigerator and let it sit at room temperature for 10-15 minutes.
• Melt the remaining 2 tablespoons of butter. Using a pastry brush, generously coat the wells of your madeleine pan with some of the melted butter. Then fill each well about 3/4’s full with batter, spreading it out evenly. Transfer the pan to your pre-heated oven and bake for 9-11 minutes. The madeleines will be puffed up in the center and should be firm, but still look moist.
• Remove the pan from the oven. Immediately invert the pan and shake the madeleines out onto your countertop. Transfer the madeleines to a wire rack. While they are still warm, use a pastry brush to brush the tops with some of the bourbon. Set aside to finish cooling. When the madeleines are fully cooled, dust them with powdered sugar.
• Once your madeleine pan is cooled, re-butter the wells and repeat with the remaining batter.
• Madeleines are best when eaten the day they are baked, but they can be stored in an airtight container at room temperature for up to 2 days.