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Before starting this Chocolate-Dipped Madeleines recipe, make sure you have organised all the necessary ingredients.
For the batter: Pour the castor sugar over the whole eggs.
Blanch the ingredients using a whisk.
Add the zest of half a lemon...
... then squeeze to get the juice.
Add 3/4 of the milk. Combine well with a whisk.
Combine the flour and baking powder together...
... and sift over the batter.
Combine well with a whisk.
Add the melted butter (it should have cooled down first)...
... and the remaining milk.
Refrigerate the preparation for 15 minutes.
In the meantime, butter your mould if you are using tinplate or aluminium. If you're using a Flexipan silicone mould, there is no need to grease beforehand. Fill the cavities up to 3/4...
... using a piping bag.
In a fan-assisted oven preheated at 250°C, reduce the temperature to 200°C and bake for approximately 10 or 12 minutes.
The madeleines should be puffed and golden.
When cooked, remove from the oven and let cool a little before releasing the madeleines from the mould.
For the chocolate icing: Organise all the necessary ingredients.
Melt the chocolate couverture over a bain-marie or in the microwave. The temperature should not exceed 40°C.
Add the grapeseed oil to the melted chocolate. The average portion of grapeseed oil should be between 10 and 15% of the total chocolate weight.
Combine well with a spatula.
One by one, dip the madeleines in the chocolate icing...
... on one face only, up to the rim around the madeleine.
Lift gently, then let the excess icing drip off...
... and place back in the mould until the chocolate is set.
Optional: For a delicious crunchy effect, you can add caramelised hazelnuts in the chocolate icing. Combine well with a spatula.
One by one, dip the madeleines in the chocolate icing on one face only, up to the rim around the madeleine.
Lift gently, then let the excess icing drip off and place back in the mould until the chocolate is set.