Chocolate Madeleines

Created by

  • Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
level 1

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.

Recipe components

Callebaut® ingredients

Chocolate madeleines

  • 217g
    whole egg(s)
  • 113g

Mix in stand mixer.

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

Add to previous mixture.

Heat to 45°C. Add to previous mixture.

  • 174g

Fold in.

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