Easy
15 mins
6 mins
15 pieces
Recipes for lemon madeleines with a chocolate shell. An exclusive recipe from the Valrhona gourmet school.
Utensils:
- Fresh organic lemon
- Brown sugar
- Water
- Salt
- Butter
- T55 Flour
Made with the products below :
1. Madeleine maker
Ingredients :
- The zest of 1/2 a yellow lemon
- 75g granulated sugar (2.65 oz)
- 45g wildflower honey (1.59 oz)
- 75g whole eggs (2.65 oz)
- 50g liquid whole cream (1.76 oz)
- 125g flour (4.41 oz)
- 4 g baking powder (0.14 oz)
- 90g butter (3.17 oz)
- Dark or milk chocolate, tempered, as desired
Prepare the day before
- Zest the lemon over the granulated sugar.
- Dilute the honey in the whole eggs with the cream and mix in the sugar and zest mixture.
- Sift the flour with the baking powder and incorporate it into the previous mixture, then add the melted butter.
- Leave the batter to rest overnight in the refrigerator. Pour the batter into the madeleine molds.
- Bake at 210°C for 5 to 6 minutes.
- For an extra touch of indulgence, temper the desired chocolate following the tempering curve on the bag and gently dip the madeleines in it.
Frequently Asked Questions
How to get well-risen madeleines?
To obtain perfectly domed madeleines with a beautiful hump, it is essential to follow these key steps:
- Leave the dough to rest overnight in the refrigerator to create a thermal shock when it goes into the oven.
- Use a very cold madeleine baking tray.
- Cook in a fan oven at 210°C for 5 to 6 minutes.
How do you make a chocolate shell for madeleines?
To successfully create the chocolate shell of your madeleines:
- Temper the chocolate according to the curve indicated on the packaging.
- Gently dip each madeleine in the tempered chocolate.
- Allow to crystallize at room temperature.
Can you make a shell out of white chocolate?
You can make a shell with the chocolate of your choice! At Valrhona, we recommend Ivoire 35% . Follow the tempering curve for white chocolate, which will be different from that of milk or dark chocolate.
Can chocolate madeleines be frozen?
Yes, you can freeze your madeleines:
- Wait until they are completely cool.
- Place them in an airtight container.
- Store in the freezer for up to 3 months.
- Defrost at room temperature.
We recommend freezing your madeleines without their chocolate shells. Freezing and thawing can damage the shells and cause the chocolate to bloom (develop a white coating). It would be a shame to have bloomed chocolate if you've taken the time to temper it! Thaw your madeleines, then make the chocolate shells.
How to vary the flavors of madeleines? Vanilla, chocolate chips, chocolate-filled
What mold should I use to make traditional or long madeleines?
To make traditional madeleines, it is recommended to use the following molds:
- Tinplate: ideal for even cooking and beautiful colouring.
- Made of non-stick metal: for easy release from the mold.
- Made of silicone: practical but less effective for bump formation.
The mold should have characteristic shell-shaped impressions, approximately 8 cm long.
To avoid:
- Cat's tongue molds are flat plates with simple grooves.
- Molds that are too thin and do not conduct heat well.
Instructions for use:
- Butter and flour the mold even if it is non-stick.
- Fill the molds 3/4 full.
- Place the mold in the refrigerator before baking to accentuate the thermal shock.
How long do these homemade cookies keep?
For optimal preservation of your chocolate-coated madeleines, store them in an airtight container. Keep them at room temperature for 3 to 5 days. Avoid refrigerating them, as this can cause the chocolate coating to bloom (develop a white coating).
