by em-i-lis
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my 60 recipes »
1 stick unsalted butter Ask a question about this ingredient
3/4 cups all-purpose flour Ask a question about this ingredient
1/4 cup natural unsweetened cocoa Ask a question about this ingredient
1/2 teaspoon baking powder Ask a question about this ingredient
1/4 + 1/8 teaspoon Vietnamese cinnamon Ask a question about this ingredient
1/4 teaspoon ground cloves Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
3 eggs, room temp Ask a question about this ingredient
2/3 cups unrefined, granulated sugar Ask a question about this ingredient
2 tablespoons half and half Ask a question about this ingredient
1/2 teaspoon espresso powder Ask a question about this ingredient
2/3 cups powdered sugar, sifted Ask a question about this ingredient
Melt the butter in a small saucepan over med-low heat until browned. Let cool.
Ask a question about this stepInto a medium mixing bowl, sift together the flour, cocoa, baking powder, cinnamon, cloves and salt. Set aside. In a standing mixer, beat together, on medium-high speed, the eggs and sugar for 4 minutes until fluffy and a beautiful soft yellow.
Ask a question about this stepAdd to the egg mixture, ¼ of the flour mixture, beating at medium speed; then add ¼ of the brown butter. Repeat this pattern, ending with flour, until everything is combined, scraping down the sides as needed. Remove bowl from mixer, cover and chill for 1-4 hours.
Ask a question about this stepPreheat the oven to 375; butter and flour a Madeleine pan if it's not nonstick. Spoon a generous dollop of batter into each well. Cook 10 minutes and turn out on a rack to cool.
Ask a question about this stepWhile the madeleines are cooking, make the espresso cream sauce: warm the half and half on the stovetop or gently in the microwave. Stir in the espresso powder until dissolved. Whisk the espresso cream into the powdered sugar until everything is well incorporated. Serve the warm madeleines with the dipping sauce.
Ask a question about this stepThank you so much, AJ. This means a lot coming from such a wonderful cook as are you. I hope you enjoy them!
Nozlee is the Assistant Editor of Food52.
Wonderful! Simply wonderful. Thank you for posting these. I for one will certainly be trying them. ;o)