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Le Chaudron recipe
Madeleine coque chocolat
Chocolate-dipped madeleines
⏱ 40 minServes 8Easy200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
3eggs
120 g (4 oz)sugar
150 g (5 oz)flour
130 g (5 oz)melted butter
1 packetbaking powder (11 g / 2½ tsp)
150 g (5 oz)dark chocolate
1lemon zest
- 3 eggs
- 120 g (4 oz) sugar
- 150 g (5 oz) flour
- 130 g (5 oz) melted butter
- 1 packet baking powder (11 g / 2½ tsp)
- 150 g (5 oz) dark chocolate
- 1 lemon zest
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whisk the eggs with the sugar and lemon zest until pale.
- Fold in the sifted flour and baking powder, then the warm melted butter.
- Chill the batter for 1 hour (it helps the madeleines form their hump).
- Fill buttered molds three-quarters full and bake at 200°C (400°F) for 10 minutes.
- Cool slightly and unmold. Melt the chocolate over a water bath.
- Dip the domed side of each madeleine in the chocolate and let set on a rack.
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