Chocolate Shell Madeleines | Jacques Torres Tuesday Tips

Today on Tuesday Tips, I’m making one of France’s most traditional little cakes: the madeleine. These buttery, vanilla-flavored cakes are famous for their soft texture and signature bump. Today, I’m giving them a modern twist by adding a crisp chocolate shell, creating the perfect contrast between soft cake and crunchy chocolate. The secret to a beautiful madeleine is chilling the batter before baking and starting with a very hot oven. That temperature difference creates the classic dome every baker looks for. Ingredients Madeleine Batter 3 eggs 130g sugar 140g flour 5g baking powder 110g butter, softened Pinch of salt Vanilla extract For Finishing Tempered dark, milk, or white chocolate Instructions 1. Cream together the butter and sugar. 2. Add a pinch of salt. 3. Mix the baking powder into the flour. 4. Add the eggs one at a time. 5. Add the vanilla extract. 6. Fold in the flour mixture until smooth. 7. Refrigerate the batter for at least 2 hours, or overnight for best results. 8. Transfer the chilled batter to a piping bag. 9. Fill the madeleine molds. 10. Bake at 410°F, then immediately reduce the oven to 380°F until baked through. 11. Allow the madeleines to cool slightly while keeping them covered to retain moisture. 12. Pipe tempered chocolate into each clean madeleine mold. 13. Press a madeleine back into each cavity until the chocolate reaches the edges. 14. Refrigerate for a few minutes until the chocolate sets. 15. Unmold and enjoy. For extra creativity, try using dark, milk, white, or colored chocolate, or flavor your madeleines with pistachio, praline, hazelnut, or almond. Bon appétit! Chef Jacques Torres