Madeleines by Barbara Feldman Morse

Author:Barbara Feldman Morse [Morse, Barbara Feldman]
Language: eng
Format: epub
ISBN: 978-1-59474-754-0
Publisher: Quirk Books
Published: 2014-10-21T04:00:00+00:00

“There’s no metaphysics on earth like chocolates.”

—FERANDO PESSOA

ALTHOUGH THE WORD PARFAIT MAY INSPIRE MOST PEOPLE TO THINK OF FRUIT AND GRANOLA, in my world it means layer upon layer of my all-time favorite food: Nutella. The hazelnut liqueur in the batter further deepens the chocolate-hazelnut spread’s flavor, and the bittersweet chocolate glaze adds richness.

YIELD: 24 MADELEINES

1 cup all-purpose flour

½ cup unsweetened natural cocoa powder

¾ cup (1½ sticks) unsalted butter, room temperature

1 cup sugar

1 cup semisweet chocolate chips or 4 ounces chopped semisweet chocolate

2 large eggs, room temperature

2 tsp Frangelico or other hazel-nut liqueur, or vanilla extract

⅔ cup Nutella or other chocolate-hazelnut spread

BITTERSWEET GLAZE

4 oz chopped unsweetened chocolate

2 cups semisweet chocolate chips or 8 ounces coarsely chopped semisweet chocolate

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