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Made with Cooking Range Caraïbe 66% dark chocolate
Makes approx. 20 madies.2 steps
Recipe Step by Step
Soften the creamed butter, add the brown sugar and stir until it starts to turn pale.
Incorporate the egg, then the flour and the sifted baking powder.
Add the chocolate and chopped walnuts.
Roll into sausage shape in cling film, and leave to stiffen in the freezer.
TIPS: You can replace the dark and Dulcey chocolate with milk and white chocolate. You can swap the walnuts for pecans or hazelnuts.
140g Caster sugar
150g Whole eggs (3 eggs)
5g Baking powder
140g Melted butter
Mix the honey into the whole eggs, followed by the sugar and lemon preparation.
Sift the flour and baking powder and incorporate them into the previous mixture.
Add the butter, which you have melted in advance.
Leave the mix to rest in the fridge for 12 hours.
Assembly and finishing
Cut the cookie dough into 2-3cm rounds.
Place the rounds in a circular Flexipan mold.
Bake at 320°F (160°C) for approx. 7 minutes.
Take out of the oven and pipe the madeleine mix onto the pre-cooked cookies.
Bake at 375°F (190°C) for approx. 7 minutes.
Take out of the oven and leave to cool.
Turn out and enjoy.
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