Madeleines are a lesson in patience: the batter rests overnight, and the reward is that famous hump and a crumb like a cloud. We dip ours in Cacao Barry's 38% superior milk couverture, which is creamy without being cloying, so the little cakes stay the star.
Prep time: 20 min (plus overnight rest) | Cook time: 9-11 min | Makes: 12 madeleines
Ingredients
- 100 g (7 tbsp) butter, browned and cooled
- 2 large eggs
- 80 g (⅓ cup + 1 tbsp) sugar
- 20 g (1 tbsp) honey
- 100 g (¾ cup + 1 tbsp) all-purpose flour
- 4 g (1 tsp) baking powder
- Zest of half a lemon
- 150 g Cacao Barry milk chocolate couverture 38%, for dipping
Method
- Brown the butter until it smells like hazelnuts, then let it cool to warm.
- Whisk the eggs, sugar and honey until pale and slightly thickened. Fold in the flour, baking powder and zest, then stream in the butter.
- Cover and rest the batter in the fridge overnight.
- Heat the oven to 190°C / 375°F. Butter and flour a madeleine tin, fill each shell three-quarters full and bake 9-11 minutes until the humps rise and the edges turn golden.
- Cool completely. Melt and gently temper the milk chocolate, dip each madeleine halfway, and set them on parchment until the chocolate snaps.
Best eaten the day they are baked, ideally slightly warm, ideally with coffee.
