Made with Cooking Range Caraïbe 66% dark chocolate

Makes approx. 20 madies.

2 steps

Recipe Step by Step



60g CARAIBE 66% 
60g DULCEY 32% 
85g Butter
90g Brown sugar
1 Whole egg
100g Flour
4g Baking powder
130g Chopped walnuts

Use a knife with a serrated edge to roughly chop the chocolate.
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.


1 lemon
140g Caster sugar
20g Honey
150g Whole eggs (3 eggs)
150g Flour
5g Baking powder
140g Melted butter

Grate the lemon zest over the caster sugar.
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.