Name: Chocolate Madeleines
Yield: Makes about 36 madeleines
Ingredients: 3/4 cup (100g) all-purpose flour; Half cup (90g) unsweetened cocoa; Pinch salt; 4 large eggs; 1 cup (200g) vanilla sugar; 12 tablespoons (6 ounces; 185g) unsalted butter, melted and cooled; Butter for buttering the madeleine tins

Madeleines au Chocolat

Madeleines are good any time, any where. Here are some secrets to making madeleines, and a wonderful chocolate version which is guaranteed to please!

• Make the dough up to three days in advance and chill it in the refrigerator.
• Heavily butter the molds and chill them so the butter hardens before the molds are filled with batter.
• Refrigerate the filled molds before baking.
• Make sure the oven is fully hot before baking the madeleines.
• Bake for no longer than 7 minutes — the madeleines should not quite spring back when you touch them. This ensures a moist result.

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