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
Author: Chocolate Academy - Dubai
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
YOU WILL NEED
Pavoni "Madeleine" silicone mould
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.
The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. Please click Accept Cookies to continue to use the site.
