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.