ORIADO GLAZED MADELEINES

INSTRUCTIONS

• Zest the lemon with the sugar. Mix the honey and the eggs. Add it to the sugar and zest.

• Sift the flour with baking powder and add it to the previous mixture. Melt the butter. Add the cream and then the butter.

• Leave the dough to rest for 24 hours in the refrigerator. Bake at 374°F (190°C) and then lower the temperature to 338°F (170°C) for 7 to 8 minutes. Let cool on the baking rack once golden brown. 

• Melt Oriado 60% Dark Chocolate  glaze the madeleines and place in the original pan to make a crunchy, glossy coating.