Ingredients for around 12 madeleines
For the dough
- 85 g butter plus softened butter for greasing
2 eggs (105 g)
75 g granulated sugar
1 pinch of salt
½ vanilla pod
30 g honey
1 organic lemon
15 g olive oil
15 g milk
1 tbsp Mozart Cream Chocolate Liqueur or Mozart White Chocolate Liqueur
100 g plain wheat flour
3.5 g baking powder (3/4 tsp)
100 g Ruby chocolate coating
For the garnish
- 1 tbsp poppy seeds
1 handful of edible flowers
Preparation
Melt the butter in a pan and leave to cool for at least 15 minutes. Place the eggs, sugar, salt, pulp from the vanilla pod, and honey in a bowl. Grate 1 tsp lemon zest and add it to the bowl. Stir with a whisk until the mixture is smooth. Add the olive oil, milk, and Mozart White and whisk again until smooth. Now sift the flour together with the baking powder and stir in. Finally, add the melted butter and stir. Cover and chill for at least 2 hours or overnight.
Heat the oven to 200 °C, top and bottom heat. Grease the molds for the madeleines with butter and dust with flour. Pour the dough into a piping bag and fill the molds evenly to approx. 1/2 cm below the rim. Place the mold on a cake rack and reduce the temperature to 180 °C.
Bake the madeleines for approx. 10-12 minutes. Pop the madeleines out of the mold and bake the remaining dough in the same way.
Melt the Ruby chocolate coating according to the instructions on the packet. Dip the madeleines in the Ruby chocolate coating,
sprinkle with poppy seeds and garnish with the flowers.
Madeleines will keep for at least 2 weeks if packed in an airtight container.