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 823 milk chocolate to the mix to give these French butter cakes a deliciously creamy and caramelly flavour dimension.
Mix in stand mixer.
Add to previous mixture.
Heat to 45°C. Add to previous mixture.
Leave to rest overnight. Fill madeleine moulds with batter. Bake for 8 minutes at 200°C.