CHOCOLAT-E RECIPES
Intense Chocolate Brownie
Two Chocolates Chip Cookies
Chocolate Madeleines
Single Origin Chocolate Sorbet
Chocolate Madeleines
a recipe by frédéric cassel
PREPARATION TIME
20 MINUTES
PREPARATION TIME
10 MINUTES
FOR
25 MADELEINES
INGREDIENTS
200g MADAGASCAR 72% chocolate
2 eggs
6g baking powder
20g cocoa powder
50g milk
80g sugar
150g flour
30g honey
180g softened butter
STEP BY STEP
Sift the flour, the yeast and the cocoa powder.
Melt the butter in a bain-marie.
Mix the milk with the sugar and the eggs.
Pour the powders and mix them together. Stir with the melted butter.
Preheat the oven at 320F.
Immediately pour the preparation into a 3/4 filled Madeleine moulds. Put in the oven for 10 min.
Let them cool.
Melt the chocolate at 91F and dip the back of the madeleines in the chocolate. Let dry at room temperature.
FRÉDÉRIC CASSEL
Best Pastry Chef in France (1999 & 2007), Frédéric and his French Team won the Pastry World Cup in 2013.
In 2022, Frédéric gives Chocolat-e its first award after a year in business!
“One says that chocolate is 100% emotion, that’s totally true. I used to love my mother’s chocolate mousse and this will be the only taste for a chocolate mousse! Mixing dark and milk chocolate makes it even tastier.”
FRÉDÉRIC’S RECIPES
