- 68g Plain Flour
- 2.2g Baking Powder
- 0.6g Salt
- 83g Free Range Egg
- 55g Caster Sugar
- 66g Unsalted Butter (plus some extra for greasing the moulds)
- 9g Dark Brown Sugar
- 9gm Honey
- Weigh out all the ingredients, to begin with as this is the most time-consuming part of the process.
- Place the flour in the bowl and sift in the baking powder and the salt. Whisk together with the coconut, set aside.
- In a small pan gently melt the butter, brown sugar and honey over medium heat to dissolve the sugar for about 1 minute. And set aside.
- Combine the egg and caster sugar in the bowl of a stand mixer (like my sexy KitchenAid) with the whisk attachment and mix on medium-high speed for 1 about 1 minute. Increase the speed to high and whisk for 4 minutes, until fluffy.
- Remove the bowl from the stand mixer and fold in half the flour mixture, then fold in the remaining until just combined. Scrape the bottom to make sure none of the flour has settled at the bottom.
- Pour the warm butter mixture over the batter and fold until the batter is smooth. Cover the bowl and chill overnight.
- Preheat the oven to 175C, brush the madeleine moulds with butter and chill in the fridge to harden the butter. I used a good silicone mould that I placed on a baking tray.
- Transfer the mixture to a piping bag, piping approx. 20g batter into each mould hole. Tap the bottom of the pan against the counter top to smooth the top of the batter.
- Bake for 7 to 8 mins until the tops are lightly browned and a skewer comes out clean. Immediately unmould the madeleines and leave to cool. Dip into the melted chocolate and sprinkle with the cocoa nibs and sea salt before it sets. Place on parchment paper and leave to set at room temperature.
- They are best on the day they are baked but can be stored for up to 1 day – if they last that long!
- Category: Cakes, Chocolate
- Method: Baking
- Cuisine: French