Milk Chocolate Madeleine
by
Imad Yabroudi
29 Jul 2020
Milk Chocolate Madeleine
Category
Desserts
Servings
28
Prep Time
15
Cook Time
8
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
Ingredients
- 217 grs whole eggs
- 113 grs honey
- 208 grs flour
- 104 grs icing sugar
- 9 grs baking powder
- 3 grs salt
-
104 grs Callebaut ICE milk chocolate 40.7%
- 172 grs butter
- Pavoni "Madeleine" silicone mould
YOU WILL NEED
Directions
- 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.
