Chocolate Madeleines with Hazelnut Heart

These airy chocolaty madeleines are the best you’ll ever taste. And they’re so easy & quick to make!

Instructions:

1. Whisk together eggs & sugar at high speed for 5-8 minutes until the mixture is thick and pale yellow.
2. Meanwhile, melt the butter over low heat. Use about one to two tablespoons to brush the Madeleine pan. Leave the pan in the freezer while you finish preparing the batter.
3. To make the brown butter, keep heating the remaining butter on low. It will start to bubble intensely around the edged of the pan. After a couple minutes, the bubbles will subside and the liquid butter will turn golden brown in color and release a fragrant nutty flavor. Immediately transfer it into a clean for it to cool down. You can also skip this step and use melted butter, however the brown butter adds an intense nuttiness that deeply complements the chocolate flavor.
4. Sift together flour, cocoa powder and baking powder in a separate bowl until combined.
5. Sift the dry ingredients over the egg and sugar mixture and fold the mixture carefully to combine.
6. Slowly add the melted butter a little bit at a time to the batter and stir to combine.
7. Cover and chill the batter in the fridge for at least 30 minutes.
8. Preheat your oven at 220C (430F).
9. Transfer one tablespoon and a half of the Madeleine batter into each mould. While baking, the mixture will spread and fill the mould so don’t be tempted to add more batter initially.
10. Place a hazelnut in the center of each.
11. Immediately bake for 4 minutes at 220C (430F) and for 3 minutes at 190C (375F). You should see the middle rising into the classic dome shape of the Madeleine.
12. Once done, immediately transfer them onto a cooling rack.
13. You can sift some powder sugar on top or even dip them in chocolate.
14. Enjoy!