MADIES

INSTRUCTIONS

COOKIES:

• Use a knife with a serrated edge to roughly chop the chocolate. 
• Soften the creamed butter, add the brown sugar and stir until it starts to turn pale. 
• Incorporate the egg, then the flour and the sifted baking powder. Add the chocolate and chopped walnuts. 
• Roll into sausage shape in cling film, and leave to stiffen in the freezer.

*Chef’s tip: You can replace the dark and Dulcey chocolate with milk and white chocolate. You can swap the walnuts for pecans or hazelnuts.

MADELEINES:

• Grate the lemon zest over the sugar.
• Mix the honey into the whole eggs, followed by the sugar and lemon preparation.
• Sift the flour and baking powder and incorporate them into the previous mixture. 
• Add the butter, which you have melted in advance. 
• Leave the mix to rest in the fridge for 12 hours.
  
  
  

Assembly:

• Cut the cookie dough into 2-3 inch rounds.
• Place the rounds in a circular Flexipan mold. Bake at 320°F (160°C) for approx. 7 minutes.
• Take them out of the oven and pipe the madeleine mix onto the pre-cooked cookies.
• Bake at 375°F (190°C) for approx. 7 minutes.
• Take them out of the oven and leave to cool. Turn out and enjoy.