This post is sponsored by BILLA Bulgaria
Fluffy madeleines with hazelnut flavour and chocolate coating: you can make them at home easily if you follow the steps below! They are tasty and not very challenging: you just need a madeleines pan and little time.
In this post I will explain in detail how to prepare the perfect Chocolate Coated Hazelnut Madeleines at home and impress everyone around you!
What is special about this recipe
The Hazelnut Madeleines are a bit different than the classic madeleines because they are made with healthier ingredients. They contain coconut sugar, ground hazelnuts and extra virgin olive oil. Therefore with this recipe you can enjoy the delicious fluffy french cakes knowing that they are better for you than the classic ones.
The Hazelnut Madeleines have a wonderful taste and an elegant look: the perfect dessert for any occasion!
How did I come up with the recipe
This recipe was inspired by my partnership with BILLA Bulgaria and the wonderful ingredients of the brand. The hazelnuts are just one kind of the quality nut variety they offer. The dark Premium chocolate is so delicious, I found it was the perfect coating for the hazelnut madeleines.
Being a huge fan of extra virgin olive oil, I couldn’t resist buying a bottle from BILLA. Apart from high quality, it is also at a great price.
I benefited from various discounts thanks to my BILLA loyalty card. I use it directly from the brand’s mobile app which is very convenient.
The new card offers lots of benefits, including over 1000 products with permanently low prices, birthday discount, weekly vouchers, partner offers and more. The old plastic card is valid until the end of March but there are so many reasons to change yours before that!
Same as the classic madeleines, making the current recipe consists of 5 basic steps:
- Beating the eggs with the sugar
- Folding the dry ingredients into the egg mixture
- Mixing the fat into the dough
- Refrigerating the dough
The rest is just decoration and resisting (or not) to eat them all in one go!
Can you make them without a mould
If you don’t have the special shell mould, you can potentially prepare the madeleines in mini muffin tins. But in my view they would lose their elegance if you make them in a different mould. There are lots of places you can find inexpensive madeleine tins, including Amazon and local kitchenware stores. It is definitely worth having one at home!
How to store them
The Hazelnut Madeleines are nice and fluffy just after being baked. I find them even better refrigerated in an airtight container.
Beware that they are not as fluffy any more after being refrigerated but I like the slightly chewy texture they get after staying in the fridge.
If you never tried madeleines, you seriously don’t know what you are missing. I can’t believe I waited so long before trying them!
I am sure you would love this recipe as it is easy and full of nice flavours.
Here are few more desserts with olive oil that you might also like:
Chocolate Coated Hazelnut Madeleines
For the dough:
- ⅞ cup/ 105 g all-purpose flour
- ⅓ cup + 1 tablespoon/ 50 g ground hazelnuts
- 2 eggs
- ⅔ cup/ 130 g coconut sugar
- ⅓ cup/ 80 ml olive oil, extra virgin
- ½ teaspoon baking powder
- 2 teaspoon vanilla extract
- 2,1 oz/ 60 g dark chocolate
- ¼ cup/ 30 g chopped hazelnuts
- Place the coconut sugar in a large mixing bowl and whisk it very well to remove all crumbs. Add the eggs and vanilla and beat with an electric mixer for 5-6 minutes until foamy and thick.
- In another bowl combine sifted flour, baking powder and ground hazelnuts (you can use a food processor or a coffee grinder to grind whole hazelnuts). Whisk very well to combine.
- Using a rubber spatula, gradually fold the dry ingredients into the egg mixture.
- At the end add gradually also the olive oil. Mix gently, until absorbed.
- Cover the bowl with plastic wrap and place it in the fridge for 20-30 minutes.
- Preheat the oven to 350º F/180ºC. Brush very well each madeleine cup in the tin with olive oil. Adjust the oven rack in the middle position.
- Use a teaspoon to fill the wells with batter: about ¾ full.
- Bake for 10-12 minutes or until the edges of the madeleines become darker and the centres are puffy.
- Let cool for 2-3 minutes and then remove the madeleines from the pan, gently lifting them with a butter knife on one side (careful not to scratch your pan). Transfer them to a wire rack to cool.
- Brush again the pan before adding the second portion of dough: most likely you won’t be able to bake them all in one go.
- When all the madeleines have cooled, dip one side (just the shelled part) in melted chocolate and sprinkle chopped hazelnuts on top.
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