Classic and double chocolate madeleines

Method

1. Mix the egg and sugar well.
2. Add the milk, melted butter and vanilla extract to the egg and mix well.
3. Add the lemon zest and the sifted flour.
4. Add the teaspoon of cocoa to half of the batter and mix well
5. Spoon the batters into the madeleine tin without filling it completely.
6. Bake at 190° for 10 min.
7. Turn out and leave to cool.
8. Coat the madeleines with the melted 70% chocolate.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 20 g	100 g	% IR*	Share
Energy	95 kcal	475 kcal	5 %
Fat	5.9 g	30 g	8 %
of which saturates	3.5 g	18 g	18 %
Carbohydrate	8.8 g	44 g	3 %
of which sugars	4.3 g	22 g	5 %
Fibre	0.7 g	3.5 g	—
Protein	1.6 g	8 g	3 %
Salt	0.1 g	0.3 g	1 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos