Madeleines with Dipping Sauce

Indulge in these golden honey madeleines, freshly baked and coated in vanilla sugar, then dip them in a rich, velvety chocolate sauce with dulce de leche. Perfect for a sweet treat anytime!

Makes 24

Ingredients

2 tbsp runny honey
225g melted butter
2 eggs
250g plain flour
250g caster sugar
1 vanilla pod, seeds removed

For the sauce

150g dark chocolate
100ml sugar stock syrup
100ml double cream
2 tbsp Dulce de leche

Method

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Pre heat the oven to 180°C
Place the butter into a pan and melt gently, beat in the flour eggs and sugar and honey, place into a piping bag and pipe into silicon madeleine moulds approximately half to three-quarters way up.
Bake for 8 minutes, meanwhile blitz the vanilla pod and sugar together until fine pop onto a tray then use to coat the madeleines in whilst still warm.
Meanwhile make the sauce by melting the sugar stock syrup with the chocolate, dulce de leche and cream, pour into a dipping bowl to serve.

Ingredients

2 tbsp runny honey
225g melted butter
2 eggs
250g plain flour
250g caster sugar
1 vanilla pod, seeds removed

For the sauce

150g dark chocolate
100ml sugar stock syrup
100ml double cream
2 tbsp Dulce de leche

Method

Pre heat the oven to 180°C
Place the butter into a pan and melt gently, beat in the flour eggs and sugar and honey, place into a piping bag and pipe into silicon madeleine moulds approximately half to three-quarters way up.
Bake for 8 minutes, meanwhile blitz the vanilla pod and sugar together until fine pop onto a tray then use to coat the madeleines in whilst still warm.
Meanwhile make the sauce by melting the sugar stock syrup with the chocolate, dulce de leche and cream, pour into a dipping bowl to serve.