Chocolate Chip Madeleines

Name: Chocolate Chip Madeleines
Total time: 600 s
Yield: About 20 madeleines
Cuisine: American
Ingredients: 6 1/2 tablespoons salted butter, melted (90 grams); 2 eggs plus 1 yolk

Anne Sophie @cook_14092629

Great recipe found on the blog 'c’est ma fournée'

Anne Sophie @cook_14092629

Great recipe found on the blog 'c’est ma fournée'

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Ingredients

10 minutes

About 20 madeleines

6 1/2 tablespoonssalted butter, melted (90 grams)
2eggs plus 1 yolk
1/4 cup sugar (50 grams)
1/4 cup golden syrup (50 grams)
1 cup self-rising flour (125 grams)
1/3 cup chocolate chips (60 grams)
1/2 tonka bean, grated

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Steps

10 minutes

1

Whisk the eggs, sugar, golden syrup, and grated tonka bean together.
2

Add the flour and mix again.
3

Add the melted butter (make sure it has cooled completely) and mix.
4

Transfer the batter to a piping bag. Chill the batter in the refrigerator for at least 2 hours, preferably on the top shelf.
5

Preheat the oven to 430°F (220°C) with convection setting.
6

Fill the madeleine molds, leaving about 1/2 inch from the top. Place the molds directly on the oven rack. Immediately lower the oven temperature to 320°F (160°C). Bake for 10 minutes.
7

If you only have one mold, keep the remaining batter in the fridge while the first batch bakes.
8

For the second batch, preheat the oven again to 430°F (220°C) while you clean the mold. Fill and bake as before, lowering the oven to 320°F (160°C) and baking for 10 minutes.