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Peanut butter
Peanut Choco-Stuffed Madeleines
10 minutes
20 minutes
1 hour 30 minutes (including 1 hour resting time)
Recipe
12 pieces
For the madeleine batter:
90g melted butter
80g sugar
2 eggs
90g flour
1/2 packet baking powder (approx. 1 tsp)
1 tsp vanilla extract
1 pinch of salt
For the filling:
100g Menguy’s Peanut Choco
Step 1:
Prepare the Filling
- Using a spoon, scoop out small balls of Peanut Choco.
- Place them on a tray and let them harden in the freezer for 30 minutes.
Step 2:
Prepare the Madeleine Batter
- In a bowl, whisk the eggs and sugar together until the mixture turns pale and fluffy.
- Add the vanilla extract and mix.
- Fold in the sifted flour, baking powder, and salt, mixing gently.
- Add the melted butter, stirring slowly until you get a smooth, homogeneous batter.
- Let the batter rest in the refrigerator for 1 hour.
Step 3:
Assembling the Madeleines
- Preheat your oven to 200°C (390°F / gas mark 6-7).
- Grease your madeleine molds with butter.
- Fill each mold halfway with the batter.
- Place a frozen Peanut Choco ball in the center, then cover it with another layer of batter.
Step 4:
Baking
-
Bake at 200°C for 5 minutes, then lower the temperature to 180°C (350°F) and continue baking for another 5 minutes, until the madeleines are golden brown and beautifully humped.
The Menguy’s Twist: For a crunchy texture, you can add crushed peanut pieces into your batter!
