Chocolate Madeleines

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.

Recipe

Created by
  • Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium

Chocolate madeleines

Ingredients Preparation
  • 217g
    whole egg(s)
  • 113g
    honey

Mix in stand mixer.

  • 208g
    flour
  • 104g
    icing sugar
  • 9g
    baking powder
  • 3g
    salt

Add to previous mixture.

  • 104g
    C823NV

Heat to 45°C. Add to previous mixture.

  • 174g
    butter

Fold in.

Leave to rest overnight. Fill madeleine moulds with batter. Bake for 8 minutes at 200°C.

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