French madeleine with dark chocolate shell
French madeleine with dark chocolate shell
Make 12
INGREDIENTSMadeleine batter:
2 large eggs
100g caster sugar
100g plain flour, plus extra for dusting
1 teaspoon baking powder
100g unsalted butter, melted and slightly cooled, plus extra for greasing
1 tsp vanilla extract
Chocolate Shell:
250g dark chocolate 70%+
METHODIn a large bowl, whisk together the eggs and sugar using an electric mixer until the mixture becomes thick and pale. This should take about 6-8 minutes.
In a separate bowl, sift together the plain flour and baking powder, then whisk together to combine.
Add a third of the flour mixture to the egg mixture, folding gently with a spatula until combined. Repeat this process with the remaining flour mixture, being careful not to overmix.
Take a large spoonful of the batter and add it to a small bowl along with the melted butter and vanilla extract. Mix together to lighten the butter, then pour this mixture back into the main batter and fold gently to combine.
Press a sheet of clingfilm onto the surface of the batter and chill it in the fridge for at least 3 hours (or up to 2 days).
An hour before baking, grease a 12-hole madeleine tray generously with butter and dust with a little flour, tapping out any excess. Transfer the tray to the freezer to chill.
Preheat the oven to 220°C (200°C fan oven)/ gas 7. Spoon the chilled batter into the madeleine moulds, filling each mould about three-quarters full.
Bake for 8-10 minutes or until the edges of the madeleines have turned golden brown.
Remove from the oven and immediately turn out onto a wire rack to cool.
Melt the dark chocolate in a bain-marie, then use a kitchen brush to coat the inside of each madeleine mould with the melted chocolate.
Place the madeleines back in the chocolate-coated moulds and chill for about 1 hour or until the chocolate has set.
Once the chocolate has set, remove the madeleines from the moulds and serve immediately
