I'm sharing tips for making perfectly soft chocolate madeleines with iconic bumps on top, as well as 3 ways to coat them with dark chocolate!

Ingredients To Make Chocolate Madeleines
Madeleine batter (for 16 17 madeleines)
• Granulated sugar: 85 g (1/3 US cup + 1.5 Tbsp)
• Salt: 1/8 tsp
• Egg: 100 g (2 eggs)
• Milk: 15 g (1 Tbsp)
• Honey: 20 g (1 Tbsp)
• Oil: 20 g (4 tsp)
• Cake flour: 100 g (3/4 US cup + 1.5 Tbsp)
• Cocoa powder: 24 g (1/4 US cup)
• Baking powder: 4 g (3/4 + 1/8 tsp)
• Unsalted butter: 100 g (7 Tbsp)

For a Madeleine pan
• Unsalted butter (soft): Some
• Allpurpose flour: 1 Tbsp
• Cocoa powder: 1 tsp

For chocolate coating
• Dark chocolate: Some

Bake (preheated) at 365ºF (185ºC) for 8 10 minutes until the top stops bubbling and gently bounces back when touching it.
* Adjust the baking time and temperature, depending on the oven.

** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

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The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Madeleine pan
https://amzn.to/3iLNVkf

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