I finally had chance to make one of John Whaite's recipes from his demo today! I first made madeleines when I was 12 after seeing Rick Stein make them on his French Odyssey program in 2005. I was fascinated to see how John made them with chocolate and they were delicious.
150g egg (approx. weighed out of their shells)
150g caster sugar (approx. should be equal to the eggs)
135g plain flour
15g cocoa powder
150g unsalted butter, melted and cooled
200g melted chocolate
1. Grease a madeleine tray with melted butter and chill.
2. Whisk eggs and sugar with an electric mixer to the ribbon stage. This is when you lift the beaters up and trail a ribbon of mixture it stays on the surface for a second or two. Sift the flour and cocoa powder in and fold in, along with the melted butter, using a spatula or metal spoon. Chill for an hour.
3. Preheat the oven to 170 (fan) Pipe the madeleine mixture into the tray and bake for 15 minutes. Remove from the tin immediately and set on a wire rack to cool.
4. Melt chocolate in a bowl over a pan of simmering water. Dip half of each of the madeleines in the melted chocolate.
Watch this space for more of John's recipes from the course I went to and his new book! X Bo