Chocolate madeleines

Preparation

1. Place the butter in a small saucepan and place over medium heat to melt. Keep the fire on until it turns slightly golden. Remove from heat, transfer to a bowl and let cool.
2. Chop and melt 90 g of Chocolate Unique 53% and set aside.
3. Mix dry ingredients (except sugar) and set aside.
4. In the mixer fitted with the globe attachment, add the eggs and sugar.
light, clear and fluffy. Remove from the mixer and add the melted Chocolate Unique 53%.
5. Add the dry ingredients with the wire whisk (fouet) until incorporated.
6. Add the melted butter in 3 stages until you have a smooth dough. Let the dough rest in the fridge for at least 30 minutes (preferably make the dough overnight).
7. With the aid of a pastry bag, portion the dough halfway into molds already greased with mold release.
8. Take to bake in oven at 180°C for 12 to 15 minutes.
9. Remove from the oven and unmold. Wait for it to cool down completely.

Mounting

1. Melt and temper the Unique 35% Milk Chocolate and the Unique 53% Chocolate.
2. Using a piping bag, fill the madeleine mold halfway with chocolate (see the step-by-step photos on the side).
3. Press the madeleines into the mold so that the chocolate rises to the edges.
4. Take to the fridge to crystallize for 15 minutes.

Curiosity:

Butter noisette: noisette is hazelnut in French. Brown butter takes its name from the color and aroma it takes on as the milk proteins brown and the water evaporates.