Name: Gianduja-Topped Madeleines
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Yield: Makes about 20 average-sized madeleines
Cuisine: French
Ingredients: 2 ¼ sticks (9 oz./250 g) butter, plus a little extra to grease the baking pan; 7 oz. (200 g) gianduja; 2 teaspoons (8 g) baking powder; ½ teaspoon vanilla seeds or ground vanilla bean; 2 teaspoons (15 g) honey; 1 ¼ cups (9 oz./250 g) sugar; 5 eggs; 2 ¾ cups (9 oz./250 g) cake flour, plus a little extra for dusting the madeleine pan

Preparation info

Makes about
20
average-sized madeleines

Difficulty
Medium
Ready in
4 hr 30

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

2 ¼ sticks (9 oz./250 g) butter, plus a little extra to grease the baking pan

Europe
France
Dessert
Snack
Microwave
Mediterranean
Vegetarian

Method

Melt the butter and set aside to cool to 113°F (45°C). Beat the eggs, vanilla, sugar, and honey in a mixing bowl until all the ingredients are thoroughly mixed.

Sift in the flour and baking powder and fold in*. Stir in the melted, cooled butter. Chill the batter for 3 to 4 hours.

Prepare the madeleine baking pan. Grease the molds and dust them lightly with flour, tapping the pan