For an irrepressible desire for sweetness, we fall for this great Lorraine classic revisited in the 100% gourmet pleasure mode.
For 12 madeleines
150 g dark chocolate
3 egg whites
100 g semi-salted butter
100 g icing sugar
40 g flour
40 g ground hazelnuts
3 c. 1 teaspoon cocoa
2 c. sweet honey (lavender or clover)
Preparation: 15 mins
Expectation: 1 hr
Cooking: 15 mins
Melt the butter over low heat or in the microwave. Also melt the chocolate in pieces in a double boiler or in the microwave. Smooth it. Sift the icing sugar, flour, powdered hazelnuts and 1 tsp. of cocoa over a bowl.
Quickly whisk the egg whites in a bowl until they are fluid. Whisk in the sugar-flour-hazelnut-cocoa mixture. Add the cooled butter, then the honey and the warm chocolate, still whisking. Fill twelve cavities with a madeleine mold with this paste, filling them almost to the brim. Place the mold for 1 hour in the refrigerator. Rest is optional but it allows you to obtain madeleines with their characteristic well-marked bump.
Preheat the oven to 200 ° C (th. 6/7). Bake the madeleines 12 to 15 min. Unmold and let them cool on a wire rack. Powder them with the rest of the cocoa. Enjoy them warm or at room temperature.
With a silicone mold, your madeleines will turn out easily and without having either buttered or floured the mold. The bump will not be as marked and the cooking will be extended from 2 to 3 min (15 min).
With a metal mold, if you prefer madeleines with crisp edges and a clean bump, this is the metal mold you need. Butter and flour before use and then turn out of the oven by tapping the bottom of the mold on a flat surface.
For this recipe, use dark or full-bodied chocolate. Melt it over very low heat or in the microwave, stirring it every 10 seconds with a spatula until it is smooth and shiny.
By Aglaé Blin-Gayet
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