Chocolate Orange Bear Madeleines
There’s something so magical about madeleines, their buttery softness, golden domes, and delicate shell shape instantly make them feel like a little luxury. These ones get an extra burst of sunshine with freshly grated orange zest and my special secret: a touch of “@Decora.it orange aroma paste”. Just a teaspoon deepens the citrus flavor and makes the whole kitchen smell like a bakery kissed by oranges.
Once baked, I gave them a chocolatey makeover, dipping and painting them into the cutest little bears with dark chocolate ears and sweet candy melt faces. The combination of zesty sponge and rich chocolate is utterly irresistible, playful for kids, but elegant enough for grown-ups too.
Almost too adorable to eat… but once you take a bite, you won’t be able to stop.
Ingredients
100g unsalted butter, melted
Zest of 1 medium orange
Pinch of salt
100g granulated sugar
2 large eggs
100g all purpose flour
1/4 tsp baking powder
1 tsp orange aroma paste (optional, I used @decora.it)
75g dark chocolate
White and black candy melts
Instructions:
1. In a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and vanilla on high speed for 8–10 minutes until pale, thick, and fluffy. The batter should fall in ribbons that briefly sit on the surface before sinking, this helps create an airy texture. In a separate bowl, sift together the flour, baking powder, and salt. Gently fold into the egg mixture using a spatula or balloon whisk. Mix just until combined to avoid deflating the batter. Pour in the cooled melted butter and fold in carefully until smooth. Cover and chill in the fridge for at least 3 hours or overnight. Cold batter helps form the signature hump.
2. Grease and flour a Madeleine pan thoroughly, then place it in the fridge to chill. A cold pan helps with even baking and clean release.
3. Preheat the oven to 220°C. Spoon or pipe the chilled batter into the prepared pan, filling each cavity about three-quarters full. Bake for 3 minutes, then turn off the oven and leave them inside for 7–8 minutes. Turn the oven back on to 160°C and bake for 2 more minutes. Cool for a few minutes, then transfer to a wire rack.
Turning Madeleines into Bears
1. Melt the dark chocolate in a heatproof bowl. Using a small brush or piping bag, paint on little bear ears and cover part of the madeleine to form the bear’s face.
2. Melt the black and white candy melts separately. Pipe on tiny eyes and a nose to bring your chocolate bears to life.
3. Leave to set at room temperature or chill briefly in the fridge until the chocolate is firm.
Notes: Notes: Ovens vary. Your Madeleines may be fully baked after the 8 minutes. If golden and springy, there’s no need for the final bake. Orange extract can also be used.