It’s been a while since I’ve shared a Nutella recipe, a mysterious omission considering that we always have two jars of Nutella in our cabinet. One jar would just be too close to possibly running out. We fold Nutella in hot chocolate, roll it up in hot Nutella sponge cake, and hide it away in cupcakes. Our love for Nutella knows no bounds and there are few things we are not willing to try adding it to. Last week, while playing around with madeleine batter, throwing in some Nutella to create Nutella madeleines was a no-brainer.
Nutella is dense and tends to sink to the bottom of many doughs. Only dense doughs like banana bread can withstand its drive to the bottom. I wasn’t surprised to find that the dollops of Nutella I had dropped on top of the frothy madeleine batter had disappeared by the time the madeleines were golden brown and cooked. If I’d made the madeleines in a traditional madeleine pan, the result might have been messy, but in a mini-cupcake pan, our Nutella madeleines were like volcano cookies. Light and vanilla cake with a warm and crumbly Nutella center.
The kids loved our Nutella volcanoes drizzled with powdered sugar. Some dug the Nutella out with their fingers while others ate slowly around the edges, leaving the Nutella heart for last. How you choose to eat these Nutella Madeleines is clearly a highly personal decision, one that I would be the last person to judge.
- 4 eggs
- 3 generous pinches of salt
- ⅔ cups of sugar
- 3 teaspoons of vanilla paste (or 4 teaspoons of vanilla extract)
- 1 cup of all-purpose flour
- ¼ cup of butter (1/2 stick), melted and not too hot
- ¼ cup of Nutella (but you might want to have a whole jar on hand, just to sneak spoonfuls as you bake)
- Preheat oven to 375 degrees Fahrenheit.
- Grease and flour a madeleine or little muffin pan thoroughly. I normally use that Wilton baking liquid but you can kind of taste it with madeleines, so splurge and grease with some softened butter.
- In a stand mixer, beat the eggs, sugar and salt for 8 to 10 minutes. They should be thick and pale yellow.
- Add the vanilla.
- Fold in the flour gently with a rubber spatula.
- Now fold in the butter, still gently, making sure none of it settles at the bottom.
- Spoon batter into the mini muffin pan, about ⅔ full in each hole.
- Add a heaping tablespoon of Nutella in the middle of each batter mound.
- Bake for about 10 minutes, until golden brown.
- Cool on drying rack for 15-20 minutes. Invert onto a serving plate so the Nutella is on top. Dust with confectioner’s sugar before serving. These are delicious hot or cold. Keeps in a tightly closed tuperware for a few days.