Vanilla Madeleines have always been one of my family’s favourite things to make and they are easier than you’d think! When covering them with chocolate as I do here, I would recommend using silicone moulds. This makes them much easier to remove meaning they’re a guaranteed success! Read this blog post of mine to find out the secret to achieving the traditional little Madeleine ‘bump’ – it’s really very simple!
Makes 24 large or 60 mini vanilla Madeleines
- 185g of plain flour
- 1 tsp of baking powder
- 200g of butter
- 15g of vegetable oil
- 75g of milk
- 1 tsp of salt
- 180g of caster sugar
- 1 vanilla pod
- 1 tsp of honey
- 3 eggs + 2 egg yolks
For the chocolate
- 50g of cacao butter
- 150g milk chocolate
- 50g of coloured chocolate
1* Melt the butter with the oil in a pan.
2* In the meantime, whisk the eggs and the sugar in an electric mixer for a couple of minutes.
3* When the butter is melted, add the honey, milk, vanilla and salt. Leave to cool.
4* Add the baking powder to the flour and add gently to the eggs/sugar. Finish the batter by adding the butter mix and whisk for one minute.
5* Transfer to a closed piping bag and keep in the fridge for 1h30min.
6* Butter and flour some Madeleines tins (mini or big). Fill to 1/2 and add 1/2 tsp of strawberry jam and cover with more batter.
7* Bake at 200C fan oven for 7 minutes and then down the oven to 175C for another 5 minutes.
8* Melt the 3 chocolates together in the microwave or Bain Marie.
9* Pour 1 tsp of chocolate in a clean Madeleine tin and press the cooked Madeleine on top. Leave to set for 2h in the fridge.