The Madeleine, Milk Chocolate

10 madeleines filled with milk chocolate. Ingredients : butter, fresh eggs 21 %, soft wheat flour, sugar, milk chocolate 16 % (sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier : lecithins (soy), natural vanilla flavor), invert sugar syrup, powdered almonds, natural vanilla flavor (contains alcohol) and natural flavor, baking powders (diphosphates and sodium carbonates (wheat)), salt, emulsifier : lecithins (soy). Possible traces of other nuts. Average nutritional values per 100 g, energy : 1913 kJ (458 kcal), fat : 27 g, including saturated fat : 16 g, carbohydrates : 47 g, of which sugars : 31 g, protein : 6.1 g, salt : 0.66 g.

Keep dry, away from the heat (maximum 25°C) and light. The Bonne Maman recipe to make at home. For 8 to 10 persons. Preheat the oven to 210°C. Melt 125 g butter in a heavy saucepan over low heat. Prepare 100 g flour, 1/2 sachet of yeast and 20 g powdered almonds. In a bowl, gently mix 2 whole eggs with 100 g of sugar and 1 teaspoon of natural vanilla extract, work well with a spatula. Add the flour mixture, yeast, powdered almond and mix until you get a smooth paste. Pour the melted butter and work until you get a smooth paste. Butter a madeleine plate and fill the molds 2/3 full. Bake for 6 to 8 minutes. Remove the madeleines on a rack and let cool. Melt 150 g of milk chocolate in a bain-marie. Once cooled, dip the bottom of the madeleines into the melted chocolate. Let the chocolate madeleines cool up.