Chocolate & Praline Madeleines, Praline Powder

Have you ever thought about learning another language?

I think about it all the time — especially when I translate recipes from other languages.

One of the weirdest things about traveling around Europe was not being able to effectively communicate with local people in a local language — I definitely felt more than a little ignorant (and inconsiderate) at times.

Especially at hostels, when I’d inevitably get something like: “But… you’re Canadian — don’t you speak French?”

Well, actually, no.

Vancouver is kind of a weird place, see — a lot of people I know (myself included) opted out of French as soon as we hit high school in order to take an Asian language, like Mandarin or Japanese, instead.

When you live right across the ocean from Asia, it just seems to make more sense.

But now I’ve been thinking of picking up another language. Russian, German, Dutch, and Italian all seem really interesting, and it’d be nice to be able to do more than buy train tickets and coffee next time I travel to Europe!

Anyways, more madeleines today — another recipe from the cute little book I picked up in Milan.

These are different than other madeleines I’ve made before — they actually taste better at room temperature and keep well overnight!

You have to make your own praline powder for this recipe, but whooomigawd — praline powder? Gimme Gimme Gimme! Yes, please!

I like to think of it as “hazelnut crack” because it’s addictive and good on everything.

In fact, I didn’t even bother putting it on everything (except my morning yogurt), since I just ate most of it with a spoon.


Chocolate & Praline Madeleines

*adapted from Madeleines


for the praline powder…

  • 1 cup whole hazelnuts, tightly packed
  • 1/2 cup white sugar
  • 1/4 cup water

for the chocolate & praline madeleines…

  • 1 & 1/4 cups (150g) all-purpose flour
  • 2 tablespoons (20g) praline powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 2/3 cup (130g) sugar
  • 1 teaspoon vanilla extract
  • 11 tablespoons (150g) unsalted butter, melted
  • 3.5 oz (100g) bitter-sweet chocolate, melted

for the praline centers…

  • 4 tablespoons (40g) praline powder
  • 2 tablespoons (40g) honey
  • more praline powder, for sprinkling


Making praline powder is easy-peasy — if you have a kitchen scale, bust it out and measure out equal weights of hazelnuts (or any other kind of nut you fancy) and white sugar. Otherwise, 1 cup of tightly packed nuts to 1/2 cup of sugar will give you approximately even weights.

Cook the sugar and water in a saucepan over medium-high heat, without stirring, until the sugar starts to caramelize and turns a robust shade of amber.

Remove the pot from the heat, stir in the nuts until well coated, then turn the nuts and caramel out onto a heat-proof, non-stick surface (parchment paper works well).

Allow to cool completely, then break the mass of nuts and caramel into chunks and pulverize in a food processor until finely powdered.

If you have a terrible, dysfunctional food processor like mine, make certain to sift the praline powder. Keep the finely sifted powder for this recipe, and stuff your face do what you will with the leftover chunky stuff.

Store in a dark, cool place for 2 ~ 3 weeks.

To make the chocolate & praline madeleines, start by melting the butter and chocolate in separate saucepans over very low heat. Once melted, set each aside to cool slightly.

Stir the flour, sifted praline powder, baking powder, and salt together. Set aside.

Whisk the eggs, sugar, and vanilla extract together until foamy.

Fold in the flour mixture, followed by the melted butter (this will take a bit of effort, but it does all fold in!), then the melted chocolate.

Rest the batter in the fridge for one hour — or as long as overnight, but this batter will be very stiff if it gets too cold. If you find it hard to work with, simply leave the batter out of the fridge for 30 minutes before starting.

Preheat the oven to 400°F/205°C. Spray a 12-mold madeleine tin with non-stick spray (or use mini-loaf pans, brioche tins, or a muffin tin)…

Mix the praline powder and honey together in a small bowl to form a paste. Set aside.

Fill each madeleine mold half-way with batter. Pinch off small pieces of praline and honey paste, roll them into tiny “logs”, and place, lengthwise, on top of the batter in the molds. Add a little more more batter, enough to just cover the praline paste logs, and smooth the tops with your fingers.

Sprinkle each madeleine with a pinch of dry praline powder.

Bake at 400°F/205°C for 8 ~ 10 minutes, or until the centre “hump” of the madeleines appear dry.

Allow to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely. Makes at least 24 madeleines.

Like I mentioned earlier, these madeleines have the best flavour if let cooled to room temperature — that way you can really taste the sweetness of the praline paste center!

Also, since these madeleines contain nuts, they keep well — just store them in an airtight container and they’ll stay moist for at least 2 days. Chocolate and praline, perfect with morning coffee (and yogurt dusted with chunky praline powder). Yum!

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13 thoughts on “Chocolate & Praline Madeleines, Praline Powder

  1. I’m not too interested in madeleines (you know, soft cookies and cakey things), but I’m really interested in praline powder and praline filling and I happen to have hazelnuts in the house…

    • Christine says:

      Praline powder is DELICIOUS STUFF — definitely try it! You can make it into a sweet, glorious praline paste if you have a blender, too — I think you just keep on pulverizing it until it goes from powder to paste.

  2. daisy says:

    Christine, this is another “must make” for me. Praline powder sounds like something I need in my house. I’ve never made madeleines, so I need to buy a pan, but I will.


    • Christine says:

      Thanks, daisy!

      While having a madeleine pan is awesome (I love the cute seashell shapes), a lot of the recipes in the book are baking in muffin tins, brioche tins, or mini loaf tins, too — and, judging by my friends “OMG SCARF THESE BAD BOYS IMMEDIATELY!!” reaction — I think these would be good no matter what shape they came in! 😀

  3. Spencer says:

    Looks absolutely delicious! I would so love to try some. I love madeleines.

  4. Joanne says:

    These look yummy! I need to get one of those cute madeline baking tins, or maybe use a muffin tin like you suggested.

  5. lulu says:

    My resistance is futile against the praline powder, so THANKS for that =)

  6. I also opted out of French as soon as I hit high school! I hated that we were forced to learn it in elementary and barely any of it has stuck with me. If I were to learn any French now, it would be real European French and not Canadian slang. I’m told Russian is one of the hardest languages to learn, but it’s also one of the most interesting. I say go for it! I am gradually picking up on Japanese now and it is tough learning on my own, I should have taken it in high school.. oh well. Luckily, my sister did and is continuing on her way to fluency so I have some help ^-^

    As for the recipe… it looks amazing. You had me at chocolate, but add praline to that and it sounds magical.

    • Christine says:

      Yet another Canadian, running away from French! It’s really stuffed down our throats in school, though, so who can blame us?

      Definitely stick with Japanese — it’s tough to learn the new alphabets and the new grammar-structure at first (verbs always come last, weird!), but once you’re over the hump, it’s easier than English in some ways! Japanese is seriously rule-oriented, they don’t have grammatical gender (masculine, feminine, whaaat?), and ONLY TWO IRREGULAR VERBS!! Whoo! 😀

  7. sybaritica says:

    I think it is a great idea to be able to speak ‘food’ in many languages…

  8. Oh my gosh. Those look SOOOOOO GOOD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! ❤ ❤ ❤

  9. EveryCraving says:

    This looks amazing! I really want to make madeleines, I’m just too lazy to buy the mold haha. I too two years of French in high school and only learned how to say “may I go to the bathroom, please?” because we weren’t aloud to go to the bathroom unless we asked in French. I’m sure that would get me absolutely no where (except french people looking at me like I’m wacko) in France hahaha.

  10. Oh. Oh wow. You really know how to tempt me as I sit here eating my delightfully boring lunchtime salad! Praline powder sounds like an absolute must – I’m a huge hazelnut fan!

    If it’s any consolation, our June ‘summer’ here in the UK has mosly involved rain, rain, and a little more rain!

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