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bild von veganen chai-madeleines

WHITE CHOCOLATE GLAZED CHAI MADELEINES

Vegan madeleines with chai spices and a soft white chocolate glaze
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Desserts, Recipes, Sides & Fingerfood
Cuisine Fusion cuisine
Servings 12 madeleines

Recommended Equipment

madeleine pan*
measuring spoons*
kitchen scales*
measuring cup*
double boiler melting pot*
cooking thermometer*

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.
    chai madeleines in baking tin
  • 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 2/3 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.
    white chocolate glazed chai madeleines
Keyword buffet, cake, guests
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