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Recipe Step by Step
01
CHOCOLATE & LEMON MADELEINES
Zest of half a lemon
75g Sugar
45g Multi-flower honey
75g Eggs
50g Heavy cream 36%
125g All-purpose flour
4g Baking powder
90g Butter
Tempered chocolate of your choice
Makes approx. 15 madeleines
Grate the lemon zest over the sugar. Thoroughly mix the honey into the whole eggs and cream, followed by the sugar and zest
preparation.
Sift the flour and baking powder together and combine with the first mixture. Add the melted butter.
Leave to rest in the refrigerator overnight. Pour the dough into the madeleine molds.
Bake at 410°F (210°C) for 5-6 minutes.
Temper your preferred chocolates using the instructions on the packet and delicately dip your madeleines to make them extra-delicious.
Grate the lemon zest over the sugar. Thoroughly mix the honey into the whole eggs and cream, followed by the sugar and zest
preparation.
Sift the flour and baking powder together and combine with the first mixture. Add the melted butter.
Leave to rest in the refrigerator overnight. Pour the dough into the madeleine molds.
Bake at 410°F (210°C) for 5-6 minutes.
Temper your preferred chocolates using the instructions on the packet and delicately dip your madeleines to make them extra-delicious.
02
PRALINÉ MADELEINES
5g Lemon zest
160g Sugar
45g Acacia honey
320g Eggs
320g Bread flour
9.5g Baking powder
160g Milk
320g 50% ALMOND & HAZELNUT PRALINÉ
180g Butter
Makes approx. 30 madeleines
Grate the lemon zest over the sugar. Thoroughly mix the honey into the whole eggs, followed by the sugar and zest preparation.
Sift the flour together with the baking powder and add to the first mixture.
Gradually but energetically mix together the milk and ALMOND & HAZELNUT PRALINÉ, then add in the melted butter.
Combine the two mixtures.
Leave to rest in the refrigerator for 12 hours.
Put the dough in madeleine molds.
Bake at 375°F (190°C) for approx. 10 minutes.
Grate the lemon zest over the sugar. Thoroughly mix the honey into the whole eggs, followed by the sugar and zest preparation.
Sift the flour together with the baking powder and add to the first mixture.
Gradually but energetically mix together the milk and ALMOND & HAZELNUT PRALINÉ, then add in the melted butter.
Combine the two mixtures.
Leave to rest in the refrigerator for 12 hours.
Put the dough in madeleine molds.
Bake at 375°F (190°C) for approx. 10 minutes.