Jump to Recipe
These chocolate madeleines filled with dulce de leche are little pillows of flavor — rich, tender and easy to make. Although madeleines can seem fussy, this recipe is straightforward and quick, and you’ll find yourself baking them again and again.
Perfect for lovers of chocolate and caramel, these madeleines combine a deep cocoa flavor with a soft, pillowy crumb and a sweet, gooey dulce de leche center. A thin dark chocolate coating adds a satisfying snap and balances the sweetness.
STEP-BY-STEP INSTRUCTIONS – MADELEINES
For the full recipe, see the recipe card below.
1. Melt the butter gently without boiling it. Set aside to cool slightly while you prepare the batter.
2. In a bowl, whisk the egg and granulated sugar together until smooth and slightly frothy, about 1 minute. Stir in the vanilla extract.
3. In a separate small bowl, combine the flour, unsweetened cocoa powder, baking powder and a pinch of salt. Sift the dry mixture over the wet ingredients and fold gently until just combined.
4. Pour in the melted butter and fold with a spatula until evenly incorporated. Cover the batter with plastic wrap so it touches the surface to avoid a skin forming, then refrigerate for at least 2 hours. Chilling helps the batter set and encourages the classic madeleine hump.
5. About 30 minutes before you plan to bake, preheat the oven to 190ºC (375ºF) and place your madeleine mold in the freezer. If you’re using a metal pan, brush it with melted butter; a silicone mold does not need greasing.
6. Transfer the batter to a piping bag or use a spoon to fill each cavity of the mold halfway. Use a small spoon to spread the batter to cover the base, then add a small dollop of dulce de leche in the center of each. Pipe or spoon the remaining batter over the dulce de leche, making sure it is fully covered so the filling doesn’t leak. This yield fills a 9-cavity mold.
7. Bake for 10–11 minutes, or until the madeleines have risen and developed their signature bump. Let them rest in the mold for 2 minutes, then gently remove and transfer to a cooling rack while you prepare the chocolate coating.
STEP-BY-STEP INSTRUCTIONS – CHOCOLATE COVER
1. Make sure the silicone mold is clean and completely dry.
2. Melt the dark chocolate and stir in a small amount of neutral-flavored oil (such as canola) to make the coating smooth and glossy. Spoon or divide the melted chocolate into nine cavities of the silicone mold, place a cooled madeleine on top of each, and press gently so the chocolate covers the base of the cake.
3. Transfer the mold to the freezer for 2–5 minutes to set the chocolate quickly. Once set, gently pop the madeleines out of the mold — they are ready to enjoy.
For the best texture and flavor, serve madeleines soon after baking; they taste freshest the same day.
STORAGE
Madeleines are small and can dry out if stored for long. Keep them in an airtight container at room temperature and enjoy within a day or two for the best results.
Other Madeleine Recipes To Try
- Raspberry Madeleines
- Choux au Craquelin with Raspberry and Nutella
- Choux au Craquelin with Coffee and Dulce de Leche
- Chocolate Madeleines with Dulce de Leche
If you enjoyed this recipe, please leave a star review and tag me on Instagram @juliemarieeats.
Chocolate Madeleines with Dulce de Leche
Pin Recipe
Equipment
-
9-cavity madeleine silicone mold
Ingredients
MADELEINES
- 55 g butter melted
- 1 large egg room temperature
- 50 g granulated sugar
- ¼ teaspoon vanilla extract
- 45 g all-purpose flour
- 10 g unsweetened cocoa powder
- ⅛ teaspoon baking powder
- 1 pinch salt
- A can of dulce de leche
CHOCOLATE COVER
- 90 g dark chocolate
- 5 g neutral oil (e.g. canola)
Instructions
MADELEINES
-
Melt the butter gently and set it aside.
-
Whisk the egg and sugar until smooth, then add vanilla.
-
Sift the flour, cocoa, baking powder and salt into the wet mixture and fold until just combined.
-
Fold in the melted butter, cover the batter with cling film touching the surface and refrigerate at least 2 hours.
-
Preheat the oven to 190ºC and chill the mold in the freezer about 30 minutes before baking.
-
Fill each cavity halfway, add a dollop of dulce de leche, then top with remaining batter to seal the filling. This makes 9 madeleines.
-
Bake 10–11 minutes until risen. Cool briefly, then remove to a rack while you make the chocolate cover.
CHOCOLATE COVER
-
Ensure the mold is clean and dry.
-
Melt the dark chocolate with the neutral oil, divide into the mold cavities, set a madeleine on top and press gently. Freeze 2–5 minutes to set.
-
Remove the madeleines from the mold and serve. Madeleines taste best when enjoyed soon after baking.
Nutrition