RECIPE: Madeleines with White Chocolate 

Tried and tested seasonal recipes from our country cookery school kitchen.  As well as hacks and get ahead tips for EVERY cook. 

Spend a little time in the kitchen with this really easy bake.  A perfect afternoon treat for Easter Monday. We’ve dipped ours in our favourite white chocolate with raspberry created by Solkiki.

Total 25 mins

+ 90 minutes resting 

• ¼ teaspoon vanilla powder
• Pinch finely ground sea salt
  

  To serve:

  80 g melted chocolate – we love Solkiki from Dorset

  Or dust with icing sugar and decorate with edible flowers

Method:

Preheat conventional oven to 210 C or gas mark 7 once the mixture has rested for 60 minutes.

Melt the butter in the microwave in two separate bowls.  Or use the AGA simmering oven. Leave to cool slightly.

In a large bowl or stand mixer, whisk the beaten eggs and sugar together until it reaches ribbon stage.*

Sift the flour, vanilla and salt together.

Add the flour to the egg mixture in two batches.  Using a sift to add the dry ingredients over the egg mixture,  will help incorporate it finely.

Use a whisk carefully in a figure of eight motion will avoid knocking out too much air.

Fold in 50 g cooled, melted butter.

Rest the batter for 60 minutes.

Brush remaining Madeleine tin with remaining melted butter.

Add a generous teaspoon of batter to each mould.  The mixture will spread in the oven so do not over fill.

Bake for 5-6 minutes.  Check halfway through cooking time and turn tray if necessary. Once the Madeleines are risen and light golden, release on to a cooling rack.

Continue with next batch and butter the tin once more if necessary, before spooning the mixture within each mould.

Cooks Tip

Melt chocolate in a heatproof bowl over hot water, in the microwave or resting on the AGA warming plate.

Once the little cakes are cool dip into the melted chocolate, allow the excess chocolate to drain back into the bowl before leaving to set on a piece of baking parchment.