Molten‑center chocolate madeleines with mascarpone & chocolate shell

Preparazione

• 1

  Prepared with: mascarpone originates from Italy’s Lombardy region. Made from a blend of cream and cow’s milk, it has a smooth, delicate texture that brings richness and softness to pastries

• 2

  Prepare the praline chocolate filling first, as it must be frozen before baking

• 3

  Gently melt the praline chocolate over a bain‑marie

• 4

  Pour the melted chocolate into mini ice cube molds and freeze for at least 2 hours, ideally overnight.

  (Alternatively, make small rounds on baking paper and freeze them.)

• Melt the butter and let it cool

• 5

  In a mixing bowl, beat the eggs with the white and vanilla sugar until pale and slightly fluffy.

  (You may replace vanilla sugar with vanilla extract.)

• 6

  Mix in the Galbani Mascarpone until smooth and creamy

• 7

  Add flour, baking powder, salt, then the cooled melted butter

• 8

  Grate a little lemon zest into the mixture for a pleasant fresh note

• 9

  Fold the batter together with a spatula until fully combined

• 10

  Cover the bowl with plastic wrap and refrigerate for at least 1 hour (overnight gives the best madeleine “hump”)

• 11

  Heat to 200°C (fan‑assisted). Butter and flour a madeleine tray

• 12

  Spoon batter into each cavity, filling only halfway

• 13

  Place a frozen praline insert in the center of each

• 14

  Add a little more batter without filling the mold to the top

• 15

  Bake for 4–5 minutes at 200°C to create the thermal shock responsible for the classic madeleine hump

• 16

  Reduce to 170°C and bake for another 6–8 minutes

• The madeleines should be golden

• 17

  Let them cool before unmolding

• 18

  Melt the dark chocolate with a teaspoon of neutral oil (the added fat helps with unmolding)

• 19

  Wash and dry the madeleine tray thoroughly

• 20

  Brush or pour a thin layer of melted chocolate into each cavity

• 21

  Dip each cooled madeleine hump‑side‑down into the chocolate so the shell adheres to the bottom

• 22

  Refrigerate 20–30 minutes until the shell hardens

• 23

  Once the chocolate has set, gently unmold. Your molten center chocolate madeleines with Mascarpone and chocolate shell are ready to enjoy — perfect with milk, tea, coffee or hot chocolate!

• • Replace the molten chocolate center with soft caramel, chocolate chips or shredded coconut.

  • Make a plain Mascarpone madeleine version by simply omitting the filling.