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Moist vanilla madeleines with chocolate coating
Ultra moist vanilla madeleines, with a perfect hump thanks to a thermal shock, then coated with a thin shell of milk or white chocolate. Ideal for a snack or a decadent dessert.
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Cost Breakdown
Critical Success Points
- • Let the melted butter cool before incorporating
- • Incorporate the cooled butter correctly
- • Chill the batter in the freezer to create the thermal shock
- • Preheat the oven to 240 °C and execute the temperature drop
- • Initial high‑temperature bake to achieve the hump
- • Melt the chocolate without burning it
- • Bake at 100 °C to set the chocolate coating
- • Harden the shells in the refrigerator
Safety Warnings
- • Melted butter and chocolate are very hot: handle with care.
- • The oven reaches 240 °C, use kitchen gloves.
- • Do not leave the microwave unattended while melting the chocolate.
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