Chocolate-Hazelnut Madeleines

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.