Madeleines in a chocolate shell

Preparation

Method for the madeleines

1. Melt the butter and allow to cool.
2. In a mixing bowl, whisk together the eggs and the sugar.
3. Add the flour, yeast, vanilla sugar and salt. Mix until a smooth batter has formed.
4. Pour in the melted butter and stir again.
5. Place the batter in the fridge for around 30 minutes.
6. Preheat the oven to 220°C.
7. Lightly grease your madeleine moulds (unless using a silicone mould) and pour around one tablespoon of batter into each one (do not overfill).
8. Bake for 5 minutes at 220°C. Then lower your oven temp to 180°C and continue baking for around 7 minutes, checking regularly. The madeleines should be slightly golden.
9. Wait a few minutes, then remove from the moulds. Wash and dry the mould.

Method for chocolate shells

1. Melt your chocolate in a bain-marie or in the micro-wave. (Heat for 30 seconds on medium heat, then remove the bowl and stir the chocolate, repeating until the chocolate is fully melted).
2. Spread 1 teaspoon of melted chocolate around the inside of each madeleine mould, from the base up to the edges.
3. Set your baked madeleines into the chocolate-lined moulds and press gently.
4. Put them in the fridge for 30 seconds to allow the chocolate to set.
5. Carefully remove your chocolate madeleines from their moulds and enjoy!