Thursday, June 19, 2014

Orange Chocolate Hatch Chile Madeleines

This is an original recipe for the Central Market Hatch Chile Contest and The Dallas Morning News Holiday Cookie Contest.

I've made them in my Financiers Pans. They are perfect!

1 stick butter
3/4 C sugar
3 eggs
Zest of 1/2 orange
1 tsp vanilla
2 tsp Grand Marnier
1 C flour
2 TBS dark cocoa powder ( I use Hershey's Special Dark)
1/2 tsp baking powder
4 oz.  Orange flavored Taza Mexicano Chocolate ( I buy this at Central Market)
a pinch of salt
1/4 C  finely diced, Roasted Hatch Chiles
1/8 tsp cayenne pepper
Confectioner's sugar for dusting

In a stand mixer:
whip butter on high for 2 minutes

Whip another minute

Add eggs one at a time, incorporating each before adding another.

grand marnier
Continue mixing well

Add Chiles

In a small bowl, sift together:
baking powder
cayenne pepper
Add slowly to batter on low speed.
Mix only until incorporated

Chop chocolate into small pieces, melt in a microwave or over  hot water in a double boiler.
Stir often until smooth
Cool a few minutes
Fold into batter by hand.

Grease the wells of a Madeleine pan, I use my Pan Release Mix found on the blog.
Sprinkle each well with a bit of sugar
Place a TBS of batter into each well, flatten smooth .
Bake at 300 degrees for 12 - 15 minutes
Cool slightly in the pan
Remove cookies to a cooling rack over a sheet pan and cool completely.
Dust with confectioner's sugar.

Peace in the Kitchen!

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