Traditional French Madeleines with a chocolate shell


Credit pic Christopher Owens


It was a difficult choice to pick one of my recipes for the NE Times.  It needed to be something that would be easily reproductible by everyone, even for the kitchen-phobic!

I think this one is definitely THE one that will create the Waouh ( WOW)  effect !




  • 125 g unsalted butter
  • Dry mixture : 100g plain flour, 20g ground almond, 5g baking powder
  • 2 eggs
  • 100 g granulated sugar
  • 1 tsp vanilla paste


For the coating : dark chocolate orange or milk chocolate or white chocolate




Preheat the fan oven at 210 degrees.


  • Gently melt the butter and leave it aside.
  • Meanwhile, prepare the dry mixture.
  • In a bowl, beat the eggs, the sugar and the vanilla paste.
  • Use a sieve and add the dry ingredients to the wet mixture.
  • Mix with a spatula.
  • Add the melted butter and mix it.
  • Transfer into a piping bag and leave it in the fridge for at least 1 hour.


Do not skip the last Instruction! The feature of good Madeleine is the bump that appears during the baking time. To make that happen, we need a thermal shock between the high temperature of the oven and the cold batter.


  • Grease the mould and fill up to 3/4.
  • Bake for 10 minutes until they are firm and puffed.
  • Let them cool down on a wire rack.


For the coating,


if you have a silicone mould, put 1 square of chocolate in each mould and put the tray in the switch off oven for few minutes.

When the chocolate has melted use a brush to spread the chocolate and put back the cooked madeleines at the top.

Leave it in the fridge for about 1 hour.


If you have used a metal tray, you can not use the trick above, so just melt the chocolate and dip the Madeleines into it.

Et voilà!

Bon appétit!

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