Chocolate Mint Madeleines
32 Madeleines
13 Tbsp unsalted butter – plus a few tablespoons more to prep the pans
2 Tbsp honey
4 large eggs
½ cup granulated sugar
1 tsp vanilla paste
1 tsp peppermint extract
1 ¼ cup all-purpose flour
2 tsp baking powder
½ tsp fine sea salt
9 ounces white chocolate
11 ounces dark chocolate
1) Melt the butter and honey together and let cool slightly.
2) In a medium bowl, whisk together the all-purpose flour, baking powder and salt.
4) In a food processor, whirl together the eggs, sugar, vanilla paste and peppermint extract until smooth and fully combined. Add the dry mix and pulse a few times until fully incorporated. With the processor running, slowly pour in the butter/honey. Once fully combined, pour the batter into a glass bowl, cover with plastic wrap and let it rest in the refrigerator for at least one hour (or overnight).
5) Preheat your oven to 375 degrees. Brush your two madeleine pans with melted butter and chill them until you are ready to bake.
6) Spoon the batter into the first pan to come 2/3 up the sides. Bake for 8-9 minutes until the “bump” is fully risen and the edges are just beginning to brown. While the first pan is baking, prepare the second pan for baking. Make sure to bring your oven back up to 375 degrees before baking the second pan.
7) Let the madeleines cool in their pan for 3-4 minutes and then turn out onto the cooling rack. Clean the madeleine pans and dry completely.
8) Melt the white chocolate and the dark chocolate separately in bowls set over lightly simmering water. Stir both until smooth. Using a pastry bag, pipe the white chocolate in your chosen design into the shells of the madeleine pan. Let the white chocolate set. Then use a spoon to add 1 ½ tsps of dark chocolate over the set white. Immediately press a cooled madeleine back into the pan and press down slightly. Let the chocolate fully set for up to three hours before removing the chocolate-covered madeleines from the pan.
