Vegan white chocolate glazed chai madeleines are quick and easy to make yourself. What you need is a madeleine baking tin, for example this one*. I find it really pretty and you don’t need to grease it.
What are the white chocolate glazed chai madeleines based on?
Ever since the first time I had a Masala Chai in an Indian restaurant, I’ve been a big fan. As it’s mostly not vegan, I make my own at home. Fresh ginger, a cinnamon stick, black pepper, cloves and cardamom, some black tea, simmer for 10-20 minutes, pour through a sieve, add plant milk and maple syrup and enjoy.
That taste would be amazing in a christmas treat too, I thought the other day. The result was so tasty, I had to share that with you.
You don’t need to make tea for the white chocolate glazed chai madeleines, the spices go right into the dough. You can use a mortar and pestle or an electric spice mill to grind them up. Or if you have some instant chai tea powder, that will work too. I would use about two tablespoons of that and reduce the sugar in the recipe if the powder is sweetened.
Why should you temper the chocolate for the white chocolate glazed chai madeleines, and what is the seeding method?
Tempering chocolate is an essential step to achieve a perfect result when working with chocolate. During tempering, the chocolate is carefully heated and cooled to specific temperatures to stabilize the crystal structure of the cocoa butter. This process gives the chocolate a beautiful shine, a crisp texture, and a uniform appearance.
The seeding method is a simple and effective technique for home use. First, the chocolate is melted to dissolve all the cocoa butter crystals completely. Then, finely chopped, unmelted chocolate is stirred into the warm mixture. These solid pieces contain stable beta crystals, which evenly distribute through the chocolate and cool it to the desired working temperature. This method allows you to temper chocolate quickly and easily without multiple cooling and reheating steps. The result is glossy, stable chocolate, perfect for pralines, coatings, and decorations.
Here’s an excellent YouTube video on tempering chocolate by CupcakeJemma.
WHITE CHOCOLATE GLAZED CHAI MADELEINES
Recommended Equipment
Ingredients
- 200 g spelt flour
- 75 g coconut sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ginger powder
- 1 teaspoon cinnamon
- 5 cloves
- 5 black pepper corns
- 5 cardamom pods just the seeds inside
- 240 ml plant milk
- 80 ml plant oil
- 1 tablespoon apple cider vinegar
- 80 g vegan white chocolate
- 1 tablespoon cocoa butter
Instructions
- Preheat oven to 180°C/ 356°F.
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Combine flour, sugar, baking soda, salt and spices in a bowl, combine the cup of plant milk, the plant oil and the apple cider vinegar in a second bowl.
- Then stir until just combined.
- Pour the dough evenly into the madeleine tin. Bake for 25 minutes and let cool off a bit. Then take the madeleines out and put them in the fridge. They should be really cold when you dip them into the chocolate.
- Now you're tempering the chocolate for a shiny and crisp cake glaze using the seeding method. Don’t worry—it’s not as complicated as it might seem at first glance.Start by finely chopping the chocolate, as this helps it melt evenly and ensures proper heat distribution, and mix with the cocoa butter. Prepare a double boiler by filling a saucepan with a little water and heating it gently so that it simmers but doesn’t boil. Place a melting pot or a heatproof bowl over the saucepan, ensuring the bottom doesn’t touch the water.Melt about 3/4 of the chopped chocolate in the pot, stirring regularly until fully melted. Keep an eye on the temperature, aiming for 40-45°C (104-113°F). Remove the pot from the heat and stir in most of the remaining chocolate, which will lower the temperature and begin the crystallization process. Leave a small portion of the chocolate aside in case adjustments are needed. Aim for a final temperature of 28-29°C (83-85°F).
- Dip the madeleines with the madeleine side into the glaze and let them dry.
Have you seen my other fall recipes for cozy dark evenings?
