Moist vanilla madeleines with chocolate coating

Ingredients

• 200 g All-purpose flour (Sift before use)
• 130 g Unsalted butter (Melt in microwave then let cool)
• 60 g Whole milk (At room temperature)
• 100 g Granulated sugar (If you don't use honey, increase to 120 g)
• 20 g Honey (Optional, makes the batter more moist)
• 5 ml Vanilla extract (1 teaspoon)
• 3 pcs Eggs (Large eggs, at room temperature)
• 10 g Baking powder (One packet)
• 200 g Milk chocolate chips (For the coating, to melt)
• 200 g White chocolate chips (Optional, for a white coating)

Instructions

1. Melt the butter

   Place the butter in a microwave‑safe bowl and heat 30 to 45 seconds until completely melted.

   Time: PT2M

2. Let the melted butter cool

   Set the bowl at room temperature for about 5 minutes until the butter is warm, not hot.

   Time: PT5M

3. Beat the eggs and sugar

   In the bowl, whisk the 3 eggs for 30 seconds, add the granulated sugar and continue whisking until the mixture lightens and becomes frothy.

   Time: PT5M

4. Add honey, vanilla and aromatics

   Stir in the honey (or the extra sugar), the vanilla extract and, if desired, a zest of lemon or orange. Mix quickly.

   Time: PT2M

5. Incorporate flour and leavening

   Sift the flour with the baking powder, then add to the mixture in two batches, mixing gently each addition.

   Time: PT2M

6. Add the cooled butter

   Pour the cooled melted butter into the batter and mix until a homogeneous and slightly thick batter forms.

   Time: PT1M

7. Chill the batter (thermal shock)

   Cover the bowl and place in the freezer for 15 minutes (or in the refrigerator for 1 hour).

   Time: PT15M

8. Preheat the oven

   Turn on the oven and preheat to 240 °C for about 10 minutes.

   Time: PT10M

   Temperature: 240°C

9. Fill the mold

   Transfer the batter to a piping bag (or use a spoon) and drop 1 tablespoon of batter into each cavity of the silicone mold.

   Time: PT2M

10. Initial bake and temperature drop

    Bake the madeleines for 2 minutes at 240 °C, then immediately lower the temperature to 200 °C and continue baking for an additional 12 minutes.

    Time: PT12M

    Temperature: 200°C

11. Unmold the baked madeleines

    Remove the mold from the oven, let rest 2 minutes, then gently unmold the madeleines onto a rack.

    Time: PT2M

12. Melt the chocolate

    Melt the milk chocolate (and white chocolate if used) in the microwave in 20‑second intervals, stirring between each, until smooth.

    Time: PT5M

13. Form the chocolate shells

    Pour about 12 g of melted chocolate into each empty cavity of the mold, spread evenly, then return the mold to the oven at 100 °C for 5 minutes to set the shell.

    Time: PT5M

    Temperature: 100°C

14. Harden the shells

    Leave the mold in the refrigerator for 1 hour (or in the freezer for 30 minutes) until the chocolate is firm.

    Time: PT1H

15. Unmold the coated madeleines

    Press lightly under each cavity to release the coated madeleine, place on a rack and serve.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

0,5 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Unsalted butter: Margarine
• Instead of Whole milk: Almond milk
• Instead of Granulated sugar: Coconut sugar
• Instead of Honey: Maple syrup
• Instead of Vanilla extract: Vanilla powder
• Instead of Eggs: Egg substitute (linseeds)
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Milk chocolate chips: Dark chocolate
• Instead of White chocolate chips: Milk chocolate

Equipment Needed

• Microwave
• Mixing bowl
• Whisk
• Silicone spatula
• Disposable piping bag (optional)
• Silicone madeleine mold (20 cavities)
• Oven
• Kitchen scale
• Microwave‑safe bowl
• Clean kitchen towel
• Cooling rack (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use a high‑quality silicone mold for easy release.
• Filling the batter with a piping bag yields perfectly equal portions.
• For extra flavor, add a pinch of salt to the batter.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, 3 to 4 days.

Freezer: Pack individually then place in a freezer bag, up to 1 month.

Room temperature: At room temperature, they stay fresh for 1 day.

Make-Ahead Tips

• Prepare the batter the day before and keep it in the refrigerator; it will develop an even bigger hump.
• Melt the chocolate ahead of time and keep it warm in a bain‑marie.
• Madeleines freeze well; simply warm them slightly before serving.