Chocolate Madeleines
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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 C823 milk chocolate to the mix to give these French butter cakes a deliciously creamy and caramelly flavour dimension.
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Recipe components
Used Callebaut products
Chocolate madeleines
| Ingredients | Preparation |
|---|---|
| Mix in stand mixer. |
| Add to previous mixture. |
Heat to 45°C. Add to previous mixture. | |
| Fold in. |
Leave to rest overnight. Fill madeleine moulds with batter. Bake for 8 minutes at 200°C. | |
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