There’s a new chocolate bunny in town … Chocolate Bunny Madeleine.
Hop below for full recipe and how to.
These bunnies have been hopping in and out of our kitchen all week. Madeleines are best eaten the day, are the cutest shapes ever and feel like a really special addition to the week. We’ve had fun with small decorating parties and have seen many, many funny bunnies, all week long!
We hope these bring you great fun, too!
1/2 cup unsalted butter softened + 3 – 4 tablespoons, for buttering madeleine molds
3 large eggs
1/2 cup granulated sugar
2 tablespoons packed dark-brown sugar
1 cup cake flour + 1 tablespoon flour, for madeleine molds
1/4 cup cocoa powder + 1tablespoon cocoa, madeleine molds
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 teaspoon pure vanilla extract
We used silver pareille, pastel coloured mini chocolates, and simple icing but, you could use melted chocolate. For the ears, you will need to cut paper ears and attach these to toothpicks with washi tape.
Preheat Oven 375 F or 180 C.
I think the key to making madeleines is to brush the pans with a mixture of flour and butter. When making chocolate madeleines, I add cocoa powder to this so that there will not be a trace of flour.
Melt the butter and then, incorporate the the 1 tablespoon floor and 1 tablespoon cocoa. Once this is well blended, brush the madeleine pans and place the pan in the refrigerator for at least 5 minutes.
In a small sauce pan, melt the remaining 1/2 cup butter over medium heat; brown but, don’t burn. Remove from heat and strain. set aside.
– Whisk eggs with granulated and brown sugars until light and thickened, 3 to 5 minutes.
– Add flour, cocoa powder, baking powder, and salt, and stir on low speed.
– Add vanilla, butter and mix until just blended.
– You can fill Madeleine by dropping spoonfuls of batter carefully into the tins or, I prefer using a pastry bag with a 1/2-inch plain tip. Fill the pastry bag with batter.
– To fill, pipe mounds of batter into prepared pans until each mold is full. It is important to mound the batter in the middle and not the edge.
– Bake madeleines until these are firm and the middle has a little puffed up mound.
– The chocolate will taste bitter if you over bake these to watch them as they bake. The baking time is approximately 10 to 12 minutes.
-Remove from oven, cool and it’s time to make Bunny Madeleine.
(Note: Madeleines are best eaten the same day they are baked)
We made these as a very simple kids project with minimal supplies. We used the sugars and chocolates for eyes and cut paper ears, attached to toothpicks for ears. These were incredibly simple to make just before a party.
MORE Easter Inspiration (click here)
(Above) Our “Modern Chocolate Bunny from last year.