Vanilla and Raspberry Madeleines

The day before (or at least 4 hours in advance), melt the butter and honey in your sauce pan.

Pour the flour, sugar, baking powder, vanilla seeds in your food processor bowl.

Start whisking and add the eggs one by one.

Whisk for 5 minutes at rather high speed (4 on a scale from 1 to 6).

Reduce the speed to the lowest and add the melted butter and honey.

Whisk at medium speed (3 on a scale from 1 to 6) for a minute.

Place a cling film directly on the surface and set aside in your fridge for the night.

The next day butter and flour the madeleine molds.

Pour the batter in a piping bag.

Pipe a bit of batter, place the raspberry and fill in up to 3/4. Start over with all the mold cavities.

Place them back in your fridge.

Preheat your oven at 210 C / 410 F degrees.

Place your madeleines in the oven and lower the temperature immediately to 170 C / 340 F degrees. Cook 8 to 10 minutes according to your oven.

Remove from the oven, let cool down 5 minutes before unmolding.

Melt the chocolate with a double boiler and soak the cooled down madeleines. Once the chocolate is spread on your madeleine, leave to dry on a grid.