Search

Show all results
  1. Belcolade
  2. Recipes
  3. Chocolate Madeleines
Selection
Sustainable

CHOCOLATE MADELEINES

Complexity level  

For 24 parts of 65g

Composition

  • Madeleines
  1. Belcolade
  2. Recipes
  3. Chocolate Madeleines
Madeleine au Chocolat

Steps

1 Madeleines
Ingredients
  • PatisFrance Pralirex Noisette 100% 300 g
  • Whole eggs 325 g
  • Whole milk 225 g
  • Sugar 345 g
  • Honey 35 g
  • Salt 5 g
  • Flour 375 g
  • Baking powder 14 g
  • Butter 250 g
Preparation
  • Mix the eggs, milk, sugar, honey and salt. Add the sieved flour and baking powder.
  • Mix until you get a smooth mixture. Add the PatisFrance Pralirex Noisette 100%.
  • Boil the butter slowly and add it to the composition. Put it in the fridge (4 °C.).
  • When the composition is completely cold you can pipe it into Madeleine molds.
  • Bake at 220 °C for around 7 minutes with closed damper.
2 Assembly
Ingredients
Preparation
  • Melt and temper the Belcolade Selection Amber Cacao-Trace.
  • Pipe some chocolate in a clean Madeleine mold and push in a freshly baked madeleine (cold).
  • Leave to crystallize. 

Created by Jeffrey De Weyer

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Madeleine-style cookies are popular in a number of culinary traditions. 

Get in touch

More details about this recipe or our related services?

Contact us
Belcolade

© BELCOLADE 2024

BELCOLADE IS A BRAND OF Belcolade