White chocolate madeleine
18
Lemon madeleines with a white chocolate half-square in the centre.
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Eggs|3|pcs
Sugar|150|g
Lemon|0.5|pcs|zest and juice
Flour|200|g
Baking powder|8|g
Butter|100|g|melted
Milk|50|ml
White chocolate|18|pcs|half square each
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Put the eggs and sugar in a bowl and whisk until pale.
Grate the zest from half a lemon, add it with the juice, and mix.
Pour in about three quarters of the milk and mix well.
Sift the flour and baking powder into the bowl and fold in gently.
Add the melted butter and the remaining milk, mix until smooth.
Rest the batter 1 hour in the refrigerator.
Preheat the oven to 250°C.
Pour a little batter into each cavity of the silicone madeleine moulds.
Add half a square of white chocolate, press it in slightly, cover with batter.
Bake 10–12 min at 250°C, then lower to 200°C without opening the oven and bake 3–5 min more until golden.
Cool about 5 minutes before unmoulding.
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A well-preheated oven and cold batter help the characteristic hump.
Avoid overmixing once the flour is added.
Keep the chocolate below the batter surface to limit leaks in the oven.
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dessert
cake
lemon
madeleine
white chocolate
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Easy
Optional oven ~ microwave
No
By hand ~ cutlery
Low
Mild
Medium
Good the next day
Crumbs likely
