Ingredients
Instructions
- Melt the unsalted butter and let it cool to room temperature
- In a bowl mix eggs and sugar until the mixture becomes pale
- Add liquid vanilla honey and whole milk then mix well
- Sift and incorporate flour and baking powder mix until you get a homogeneous batter
- Add the melted butter and mix again
- Cover the batter and let it rest in the refrigerator for 1 hour
- Preheat your oven to 200C 400F
- Butter and lightly flour the madeleine molds
- Fill the molds three quarters full with the batter
- Bake for 10 to 12 minutes until the madeleines are golden brown
- Let cool before unmolding
- For the glaze melt dark chocolate and milk chocolate in a double boiler
- Add coconut butter and mix until you get a smooth and shiny glaze
- Dip the top of each madeleine in the glaze and place them on a wire rack to set
- Optionally sprinkle with crushed hazelnuts before the glaze sets
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