Recipe of the chocolate madeleines with cooking chocolate from Pierre Marcolini
Preparation time: 15 minutes (+ minimum 1h chilling time in the refrigerator, ideally overnight).
Makes about 12 madeleines.
Ingredients
- 60 g COCOA FUSION 82% chocolate
- 80 g brown butter (beurre noisette)
- 100 g whole eggs
- 80 g sugar
- 80 g T45 flour
- 3 g baking powder
- 15 g flower honey
Method
- Cook the butter until golden brown and nutty — watch closely.
- Melt the Cocoa Fusion chocolate and combine with the brown butter. Let cool slightly.
- Whisk the eggs with the sugar and honey.
- Fold in the sifted flour with the baking powder.
- Add the chocolate–brown butter mixture.
- Chill for at least 1 hour in the refrigerator (ideally overnight).
- Butter the madeleine moulds. Fill three-quarters full.
- Bake for 11 minutes in a preheated oven at 200°C.
Service
Serve warm, the same day. Still soft at the heart.
Tip The madeleine's hump comes from thermal shock: cold batter + very hot oven (200°C). Never skip the chilling step.
