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Madeleine with Nyangbo Ground Chocolate

Madeleine with Nyangbo Ground Chocolate

MADELEINE WITH NYANGBO GROUND CHOCOLATE

An original recipe by L'École Gourmet Valrhona Chef Guillaume Roesz

Makes 80 Mini Madeleines

Category: Cookies and Bars

INGREDIENTS

MADELEINE:
160g sugar
150g eggs
80g heavy whipping cream 36%
200g all-purposed flour
80g butter
5g baking powder
60g Nyangbo Ground Chocolate
3g orange zest

INSTRUCTIONS

MADELEINE:

Melt the butter.
Whisk the eggs whole, then add the sugar, cream and lemon zest.
Add the sifted flour and baking powder, then the melted butter.
Add the Nyangbo Ground Chocolate.
Let this mixture rest for at least 2 to 3 hours in the refrigerator.
Preheat your oven to 400°F (200°C).
Pipe the Madeleine batter in the buttered and lightly floured mini madeleine molds.
Bake for about 6 minutes.
Unmold the madeleines as soon as they come out of the oven.