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Madeleines with two Chocolates

double chocolate madeleines

MADELEINES WITH TWO CHOCOLATES

Sometimes you have to think outside the box, and this time it was to give the classic madeleines an I'M NAT twist!

Revenue (20 units):
For the pasta:
- 250gr wheat flour
- 1 tablespoon of yeast
- 100g of cocoa powder
- 300ml vegetable drink
- 1 tablespoon of cornflour
- 1 tablespoon Cashew Paste
- 1 pinch of salt
- 200g erythritol

For the topping:
- Dark chocolate
- White chocolate
- Roasted peanuts

Procedure:
1 - Preheat the oven to 180 degrees;
2 - In a bowl, add the vegetable drink and mix with the erythritol and cocoa;
3 - Then add the Cashew Paste and mix;
4 - Add the flour (sifted), cornstarch and yeast. Mix well.
5 - Add the rest of the ingredients and continue mixing until everything is combined;
6 - Using a piping bag, fill the moulds and bake in the oven. They are usually ready in 15/20 minutes (at 180 degrees);
7 - Allow the madeleines to cool and then place in the fridge for 30 minutes;
8 - Meanwhile, melt the chocolate and chop the peanuts;
9 - Dip the madeleines in the chocolate and add the chopped peanuts;
10 - Let the chocolate solidify at room temperature and eat!

MADELEINES WITH TWO CHOCOLATES

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