Name: Sea Salt Milk Chocolate Madeleines Au Miel
Yield: Makes approximately 30 madeleines
Ingredients: A large pinch of salt (about 1 g); 30 g good quality milk chocolate such as Rococo Sea Salt, chopped into pea-sized pieces; 200 g self-raising flour, sifted, plus extra for dusting; 100 g caster sugar; 3 medium eggs at room temperature; 200 g unsalted butter, plus extra for greasing; 50 g honey; 60 ml whole milk; ½ vanilla pod, split lengthways and seeds scraped out

Preparation info

Makes approximately
30
madeleines

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

Proust’s classic childhood recipe. The batter is traditionally made the day before and left to rest, but I find they taste just us good if eaten on the day they are made.

Ingredients

200 g unsalted butter, plus extra for greasing
3 medium eggs at room temperature
100 g

Method

Grease the madeleine tins with butter and dust them lightly with flour. Preheat the oven to 230°C/gas mark 8.

Melt the butter in a large saucepan over a medium-high heat and leave it to bubble for about 5 minutes until it browns to a light hazelnut colour. Pour it into a heatpr

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Sea Salt Milk Chocolate Madeleines Au Miel

Ingredients

Method

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