Chocolate and Hazelnut Madeleines
Ingredients
Preparation
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Preheat the oven to 220°C (430°F).
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Whisk the eggs, sugar, liquid vanilla extract, and salt in a bowl.
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Sift the flour and add it to the bowl along with the hazelnut flour, cocoa powder, and baking powder.
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Stir in the butter, which should be melted but not hot.
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Refrigerate the batter for 1 hour.
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Place the Flexipan 20 madeleine mold on a perforated baking tray and fill each indent 3/4 of the way with the batter.
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Bake for 6 minutes at 220°C (425°F), then continue baking for another 6 minutes at 180°C (355°F).
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Let the madeleines cool before unmolding. While you wait, crush the hazelnuts and melt the dark chocolate in a double boiler.
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Dip one side of each madeleine into the melted chocolate and sprinkle crushed hazelnuts on top.
