Chocolate dipped madeleines with chopped hazelnuts
Step by step
This recipe is for 12 madeleines.
Heat the butter in a small saucepan over medium heat until it browns. Strain the butter through a sieve and let it cool for 5 minutes.
Put the eggs, caster sugar, milk and honey into the bowl of the stand mixer fitted with Wire Whip. Gradually increase the speed to the highest speed and beat for two minutes until light and foamy.
Replace the Wire Whip with the Flat Beater and add the flour, baking powder and cocoa powder. Mix on speed 2 for about 1 minute. Add the butter while mixing.
Let the batter rest in the fridge for 2 hours.
Preheat the oven to 220°C.
Put the batter in a piping bag and pipe the batter into the madeleine tin greased with baking spray.
Put the madeleines in the oven and immediately turn the temperature down to 160°C. Bake for 15 minutes. Let cool off.
Melt the chocolate in the microwave for 30 seconds. Mix and repeat 3 more times until the chocolate is completely melted.
Dip the madeleines halfway in the melted chocolate and sprinkle with the hazelnuts. Place them on a sheet of parchment paper and let the chocolate set completely.