Chocolate-Hazelnut Madeleines

Page 28

Cuisine: French | Course Type: Cookies/Bars

(1 review)

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These are fantastic little cakes with a delicate flavour to match their texture. Soft and tender when baked, they’re very fragile and must be handled with care especially while they’re still warm. I used ¼ tsp of hazelnut oil flavouring and milk instead of Frangelico liqueur which gave them a lovely perfume, and skipped the optional chocolate chips, and melted chocolate and chopped hazelnut garnish.

My yield was 36, not 24.

(edited 18th September 2013) (0) comment (0) useful  

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