Ingredients for approx. 12 madeleines
Unsalted butter 100g
2 large eggs at room temperature
Sugar 100g
1 teaspoon pure vanilla extract
Cocoa powder 20g
All-purpose flour 100g sifted
1/4 teaspoon baking powder
1 pinch salt
Cherry preserve 50g
Dark coverture chocolate (I used Callebaut) 200g
Instructions
1. Melt the butter and pour it into a bowl to cool.
2. Sift the flour, salt, cocoa and baking powder into a bowl then whisk together and set aside.
3. Beat the eggs, sugar and vanilla extract on high until the mixture is a light yellow color with a thick silky texture, about 8-9 min.
4. Fold the dry ingredients into the egg mixture and mix until just combined. Drizzle the butter into the batter and gently mix until just combined.
5. Spray your madeleine pan with some coconut oil, fill the cavities 1/3 with the batter,.
6. Pipe a bit of the cherry preserve on each madeleine.
7. Pipe some more batter on top of each madeleine.
8. Chill your pans with madeleines in the fridge for 30-60minn, then bake at 345-350F 12-17 minutes (until the toothpick inserted in the madeleine comes out clean).
9. Cool down your baked madeleines on the rack.
10. Melt and temper your dark chocolate.
11. Clean the madeleine pan thoroughly! Pour about 2-3 Tbsp of melted chocolate into each cavity and put madeleine in them.
12. Put the pan in the fridge for approx. 20-30 min.
13. Serve your madeleines and enjoy!
