Typical desserts from the Lorraine region and become very famous thanks to Marcel Proust, the lemon Madeleines with chocolate shell are delicious, soft, rounded bites and perfect for any moment… from breakfast to snack.
Super gorgeous with a chocolate shell, as well as delicious simply flavored with vanilla or tonka bean.
Only a few ingredients for a simple but delicious small cake.
In the bowl of the stand mixer, whip for 3/4 minutes at the highest speed the whole eggs with sugar.Lemon Madeleines with chocolate shell
Ingredients
Madeleines batter
Extra
Instructions
In the same time, in 2 different sauce pans, melt the butter and heat the milk with honey, both at 140F - 60°C.
When eggs mixture has doubled in size, add very slowly the milk with honey, on low speed.
Then, add in 2 batches the sifted flour with baking powder and lemon zest.
Then, add very slowly the melted butter, on low speed.
Pour the mixture in a bowl, cover with cling film and refrigerate for about 12 hours.
The day after, grease and butter a Madeleine mould and heat fan oven at 347F - 175°C.
Soften the Madelienes batter with a spatula and fill the the holes of the mould.
Freeze for about 15 minutes.
Then, bake for 13/14 minutes, in the second layer of the oven, starting from the bottom.
Out of the oven, unfold the little cakes, lay them (inside the mould) on their side and let completely cool.
Wash and perfectly dry the Madeleine mould.
Temper the dark chocolate, cover the hole of the mould with some chocolate and place inside the baked Madeleine.
Refrigerate for about 60 minutes.
Remove the Madeleines from the mould and serve.
Enjoy!
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