Chocolate dipped vanilla Madeleines

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Chocolate dipped vanilla Madeleines
Chocolate dipped vanilla Madeleines

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!

Chocolate dipped vanilla Madeleines


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. 

Et voilà!

Mini Madeleines

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