Chocolate-dipped maple & bacon Madeleines

To continue my new found fondness of pure maple syrup, I thought it appropriate to make these chocolate-dipped maple & bacon madeleines next from the We Love Madeleines cookbook. I knew immediately that I’d enjoy these madeleines simply for the maple syrup and bacon. However, I was a bit wary about the chocolate. I rarely like things dipped in dark chocolate being a white chocolate fan myself. But, I’ve seen so many chocolate and bacon pairings that I thought these shouldn’t disappoint.

And, I was right! These madeleines were light and airy but substantial enough to support the chocolate, bacon, and cayenne pepper garnishes. Plus, this recipe switched baking temperatures halfway through the process, and it seemed to give the madeleines a softer texture, which I enjoyed immensely.

Up next: graham cracker madeleines

BACON AND CHOCOLATE MADELEINES (Makes about 24)
by Sean Magrann-Wells as seen in We Love Madeleines

Ingredients
3/4 c. all-purpose flour, plus more for dusting
1 tsp. baking powder
pinch of salt
2 large eggs, room temperature
1/4 c. granulated sugar
1 tbsp. maple syrup
2 tbsp packed brown sugar
zest of 1 orange
6 tbsp unsalted butter, melted and kept warm, plus more for greasing the pans

Directions
1. In a small bowl, sift flour, baking powder, and salt.
2. In a large bowl, whisk eggs, granulated sugar, maple syrup, brown sugar, and orange zest until thoroughly blended. Add flour mixture and whisk until just combined. Add melted butter and mix until just incorporated. Cover bowl with plastic wrap and let rest in refrigerator for at least 1 hour or up to 24 hours.
3. Position rack in upper quarter of oven and another in center and preheat to 400 degrees. Generously great two madeleine pans with melted butter and dust with flour, tapping out excess.
4. Spoon batter into prepared pans, filling 2/3 full, and bake, staggering the pans so that the top pan is not directly over the lower one, for 4 minutes. Then rotate the pans from front to back, and upper to lower, reduce the heat to 350 degrees, and bake about another 5 minutes more.
5. Let madeleines rest in pans on a wire rack for 5 minutes, then turn them out onto rack and let cool.
6. Meanwhile, in a double boiler over simmering water, melt 8 ounces dark chocolate, stirring occasionally, until completely melted and smooth. Remove from heat. Dip each madeleine into chocolate, sprinkle with crumbled bacon (3 strips total), and dust lightly with the cayenne pepper. Return to wire rack and let set.