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Cappuccino Churro Madeleines with Chocolate Dipping Sauce

Light, delicate and coffee flavoured cakelets have a cinnamon sugar coating and a chocolate dipping sauce option. Perfect as a breakfast, a snack or a dessert

Course Dessert
Cuisine French
Keyword cappuccino, chocolate sauce, churro, madeleines
Prep Time 2 hours 20 minutes
Cook Time 18 minutes
Servings 12 madeleines

Ingredients

Cappuccino Madeleines

  • 2/3 cup flour
  • 2 to 3 teaspoons finely ground espresso may substitute 1 3/4 teaspoons instant coffee
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1/2 cup sugar
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 8 tbsp (1 stick unsalted butter), melted and still warm, plus 2 tbsp melted butter for finishing the baked madeleines.
  • 2 tbsp granulated sugar
  • 1 tbsp ground cinnamon

Chocolate Dipping Sauce

  • 1 cup heavy cream
  • 1 tbsp salted butter
  • 8 oz. semi-sweet chocolate chopped
  • 2 tablespoons corn syrup optional but this will give the sheen to the sauce
  • 1/2 tsp vanilla extract optional
  • 1/4 tsp chilli or cayenne pepper if you want to give your sauce a kick!

Instructions

Madeleines

  1. Whisk together the flour, coffee, baking powder, cinnamon (to taste) and salt in a mixing bowl.
  2. Whisk together the sugar and eggs energetically; you’re looking for the mixture to thicken and pale just a little, and this could take a couple of minutes. Once the whisk leaves tracks, beat in the vanilla extract.
  3. Still working with your whisk or switching to a spatula, gently mix in the flour mixture, folding and stirring only until it disappears into the batter. Finally, fold in the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate for at least 1 hour. If you can, chill the batter for a few hours so that it has time to take in the flavours of the coffee and cinnamon.

  4. Alternatively, you can spread melted butter into a chilled madeleine pan or 24 mini-muffin wells, chill again and then spoon the batter into the molds, cover it lightly with a sheet of parchment or wax paper, and refrigerate the batter this way. (I like this technique – it means that the madeleines are ready to go.)

  5. Preheat the oven to 400 degrees. Place a large, heavy baking sheet in the oven and preheat it, too. Grease and fill the mad or muffin tin with batter, if you haven’t already done so.
  6. Place the pan on the hot baking sheet and bake (middle rack) for 12 to 15 minutes if you’re making shell-shaped mads, and 10 to 13 minutes for minis, or until the cakes are golden brown and their centres spring back when lightly poked. Immediately release the little pastries from the molds by rapping the edge of the pan against the counter. Gently pry any stubborn madeleines from the pan using a butter knife; transfer them to a wire cooling rack.
  7. While the madeleines are baking, combine the sugar and cinnamon together in a small bowl.
  8. Brush the madeleines with the remaining melted butter. Using a small strainer, coat the madeleines with a good dusting of cinnamon sugar. You can repeat with more sugar mixture once they have cooled down a bit more.
  9. Serve with the chocolate dipping sauce, or dip one corner of the madeleines into the slightly cooled but smooth ganache. Place these onto the cooling rack to allow the chocolate to set.

Chocolate Sauce

  1. While the madeleines are baking, you can prepare the sauce.
  2. Add heavy cream, butter and corn syrup (if using) to a medium saucepan and heat until butter is melted and the mixture just begins to simmer, stirring occasionally. Alternatively you can add heavy cream, butter and corn syrup to a microwave safe bowl and microwave for 2 minutes or just until simmering and butter is melted.
  3. Add chocolate and give it swirl so the chocolate is covered. Let stand 3 minutes.
  4. After 3 minutes, vigorously whisk in circular motions until chocolate is melted and completely smooth. Whisk in vanilla and chilli powder, if using.
  5. Let ganache cool for 10 minutes before using as a dip or sauce.

Recipe Notes

You can find the original Dorie Greenspan Cappuccino Madeleine recipe here at the Washington Post.

You will have more sauce than you need for the madeleines.  Chill and rewarm, use in hot chocolate, as a sauce over ice cream etc.