Chocolate Dipped
Honey Madeleines Recipe

Heat unsalted butter until it turns golden brown and the milk solids colour and stick to the bottom of the saucepan (this is known as ‘beurre noisette’). Remove from heat immediately and strain through a fine-meshed wire strainer; set aside to cool.

Beat the egg and the honey. Add the milk then the sifted flour and baking powder; stir to combine. Gradually blend in the ‘beurre noisette’ until the batter starts to become foamy and increases in volume. Cover the bowl with cling film; refrigerate overnight.

The next day, preheat the oven to 200ºC. Brush the mould with unsalted butter, dust with flour and tip out the excess.

Fill the imprints with the batter using a spoon or piping bag. Bake for 5 minutes, or until the Madeleines start to colour; lower the oven temperature to 180ºC and continue cooking for 5-7 minutes. Remove from the oven, turn out immediately and cool on a rack.

If you are using 1 mould there will be enough for a second batch.

Temper the chocolate: Coarsely chop the chocolate. Place 140 g in a bowl; melt over a simmering bain-marie until the temperature reaches 45ºC on a cooking thermometer. Remove the bowl from the heat and add the remaining chocolate, stirring until the temperature drops to 27ºC. Return the bowl to the bain-marie, stir gently and reheat the chocolate to 32ºC.

Using a fork, dip the lined side of the Madeleines into the chocolate; set aside on baking parchment. Let the chocolate harden at room temperature before serving.