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2026-07-21 16:50:58 +02:00
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+White chocolate madeleine
+18
+Lemon madeleines with a white chocolate half-square in the centre.
+---
+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
+---
+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.
+---
+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.
+---
+dessert
+cake
+lemon
+madeleine
+white chocolate
+---
+Easy
+Optional oven ~ microwave
+No
+By hand ~ cutlery
+Low
+Mild
+Medium
+Good the next day
+Crumbs likely