Easy recipe for Chocolate & almond madeleines

Chocolate & almond madeleines

Madeleines, it's been a while! This time I flavored them with almond, with a chocolate shell to finish the recipe 😊 As always the recipe is very easy and adaptable (you can flavor them with vanilla, orange blossom...) and do or not do the chocolate shell, on the other hand the whole secret of the madeleines' bump lies in resting in the refrigerator and baking. You really need to create a thermal shock to have a nice bump, so preheating the oven to a high temperature is important, but you may have to adapt to your oven and its settings to get the best result 😊

madeleines amande choco 6

Prep time : 15 minutes + one night rest + chocolate crystallization
For about 20 madeleines (more or less depending on the size of your molds):

Ingredients :

140g butter
130g sugar
3 eggs
245g flour
8g baking powder
100g milk
2 to 3 drops of bitter almond extract
About 250g of dark chocolate

Recipe :

Melt the butter, then let it cool.
Whisk the eggs with the sugar, then add the milk and the bitter almond.

madeleines amande choco 1

Stir in the flour and baking powder, then finish with the melted butter.

Put the dough in the refrigerator for at least 2 hours, or even overnight.
Then fill the madeleine molds (buttered and floured if the molds are not silicone) ¾ of the way up.

Preheat the oven to 230°C. Put the madeleines in the oven, then after 3 minutes of cooking, lower the temperature to 180°C. Continue baking for 10 minutes.
Turn out the madeleines, then clean the molds. Melt the chocolate slowly, without exceeding 40°C.