Milk Chocolate Madeleine
An appetising buttercup yellow colour combined with slightly crispy edges and a deliciously moist, fluffy texture: here’s a recipe that yields the perfect madeleines. And to turn these beauties into a real benchmark for indulgence, we’ve added some milk chocolate to the mix to give these French butter cakes a deliciously creamy and caramelly flavour dimension
- Whisk the eggs and the honey together.
- Add the flour, icing sugar, baking powder and salt.
Melt the Callebaut ICE milk chocolate to 45ºC and add it to the egg and flour mixture
- Add melted butter to the mixture and rest overnight.
- Fill the batter into the Pavoni Madeleine moulds and bake in the oven for approximately 8 minutes at 200ºC.