Floral White and Dark Chocolate Covered Vanilla Madeleine

French pastry has always held a special place in my heart, and one of my favorite treats is Madeleine. The delicate shell-shaped cakes have a slightly crispy exterior and a light, fluffy interior that pairs perfectly with a cup of tea or coffee. We are going to explore how to make Floral White and Dark Chocolate-covered Vanilla Madeleines variation that has quickly become my new favorite. 

To start, I gathered all the necessary ingredients for the recipe, including edible flowers, white and dark chocolate chips, and a Madeleine pan. As with any French pastry, I made sure to use high-quality ingredients to ensure that the flavors would be top-notch.

Once I had everything ready, I followed the instructions carefully, being sure to use room temperature ingredients and fold in the dry ingredients gently. I also made sure to allow the batter to rest in the refrigerator for at least 30 minutes before baking, as this helps the batter to rise and results in a lighter texture.

As the Madeleines were baking, the aroma of vanilla, butter and sugar filled my kitchen, and I couldn't wait to try them. When they were ready, I took them out of the oven and allowed them to cool for a few minutes before removing them from the pan.

Next, I melted the white and dark chocolate chips and dipped the Madeleines in the chocolate. I placed the edible flowers first on the pan before pouring melted chocolate.The combination of the sweet, floral vanilla cake and the rich, creamy chocolate was divine, and I couldn't resist eating one (or two maybe three who's counting) right away. 

In addition to following the recipe, I also made sure the Madeleines molds were evenly filled and didn't spill over the edges. I used a silicone pan so I did not bother to greased the Madeleine pan well before adding the batter, but you should if you are going to use non-silicone mold to make it easier to remove the Madeleines once they were baked.

Making floral white and dark chocolate-covered vanilla Madeleines was a wonderful experience that I thoroughly enjoyed. This is a classic Madeleines recipe that easy to follow, and the result was a delicious and sophisticated pastry that I would be proud to serve at any occasion. If you're a fan of French pastry or just looking for a new treat to try, I highly recommend giving this recipe a go. Bon appétit!

Floral White and Dark Chocolate Covered Vanilla Madeleine

Ingredients:

• 2 large eggs
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ cup unsalted butter, melted
• 1 tbsp brown sugar
• 2-3 tbsp milk
• ½ tsp salt
• edible flowers
• ½ cup white chocolate chips
• ½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and grease a Madeleine pan with butter and flour (if you are using non-silicone).

In a medium-sized bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the eggs and vanilla extract until light and frothy. Then add sugar and mix in high speed until it holds a ribbon when the whisk is lifted or about 8-10 minutes. Gently fold in the dry ingredients into the egg mixture, being careful not to overmix. Add the melted butter then milk to the batter, and mix until just combined. Cover the bowl and chill the batter for 45 minutes and up to 4 hours or overnight.

Spoon the batter into the prepared Madeleine pan, filling each mold about ¾ full. Bake for 10-12 minutes, or until the edges of the Madeleines are golden brown and the centers are set. Allow the Madeleines to cool in the pan for a few minutes before removing them onto a wire rack to cool completely.

To make the chocolate coating:

1. In separate bowls, melt the white and dark chocolate chips in the microwave or on a double boiler, add one teaspoon of butter and mix.
2. Place edible flower in the mold face down then pour in either the white or dark chocolate. Dip each Madeleine in either the white or dark chocolate, allowing the excess chocolate to drip off.
3. Place the chocolate-covered Madeleines onto a sheet of parchment paper to set.