Marble Madeleine

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

ingredients	preparation
300g caster sugar 250g whole eggs	Beat the eggs and the sugar.
235g T55 flour 7,5g raising agent	Add
250g lukewarm melted butter 15g DCP-22SP	Add
Let rest for 12 hours. Grease the madeleine moulds and, using a pastry bag, fill them with 30g of each madeleine dough for marbling. Bake at 200°C for 4 and for 5 minutes at 175°C.

With a pastry bag, add 10g of chocolate in the clean madeleine moulds, and then dip the cool madeleines into it.
Crystallize.
Unmould.