Yes, you read right. Madeleines with beets and chocolate. Actually, you can also make it as a cake and a cupcake. You can also add a crème anglaise or whipped cream on top for a more indulgent taste. It comes out delicious, the taste of a slightly less-rich brownie. The recipe was pretty popular last summer as it made the rounds on several food magazines. So my mother-in-law and I decided to give it a try since we both love eating beets in the summer. On the other hand, my younger daughter, Ines, hates beets but loves madeleines. I thought one way I can make her try beets would be in the form of her favorite pastry. She actually ended up loving it and has been asking us to make it for her again. A milestone for a girl who hates vegetables, especially beets.
Chiara getting beets from the garden
Preparing the ingredients
Et voila! The finished product.
So here’s the recipe:
Chocolate and Beet-Flavored Madeleines
Serves about 4-6 people
3/4 cup of dark chocolate
3/4 cup of cooked beets (then, puréed in a blender)
1/3 cup of sugar
1/4 cup of butter (melted)
1/3 cup of flour
1 spoon of baking powder
Pre-heat your oven to about 350 degrees. Melt the dark chocolate in a bowl that is immersed in hot water (bain-marie). In a bowl, beat the eggs and add the flour, the baking powder and sugar. Then, slowly add the puréed beets. Once everything is blended and mixed, add the melted butter and chocolate.
Fill each mold of your madeleine tray (Williams-Sonoma has a decent one). Bake about 15 minutes at 350 degrees.