Vanilla and raspberry madeleines dipped in chocolate

What better detail than a beautiful bouquet. And if it is made of madeleines or vanilla and raspberry shells , the surprise is delicious! Whether they are turned into a bouquet or presented on a pretty tray, with today's recipe you will conquer the heart and palate of whoever receives it. I hope you are encouraged to try these muffins dipped in pink chocolate , they are a delight.

You will see that this recipe for vanilla and raspberry shells or madeleines is very simple. You just have to keep in mind that the dough needs some time to rest before baking the shells, so it is advisable to prepare it the night before and let it rest in the fridge overnight.

These French madeleines are divine to eat as is, but the chocolate coating gives them a delicious touch , whatever variety you use. Whether dark, milk, white or, in this case, pink chocolate, each madeleine is transformed into a round bite that lacks nothing.

Whether it's this coming Mother's Day , Rose Day or any other day of the year, if you want to surprise someone with a sweet treat that is as original as it is delicious, there's nothing as simple as preparing this recipe. I assure you that there will be no better flowers than these.

So that you don't miss a single detail, here is the recipe, with the ingredients and step-by-step preparation.

Ingredients

• 2 large eggs
• 110 g of sugar
• 150 g of common flour
• 6 g baking powder ("Royal" type)
• 75 g butter
• 28 g of honey
• 1/2 vanilla pod
• 18-20 small raspberries
• 60 g pink or ruby ​​chocolate (to cover the muffins, although you can also use white, dark, milk chocolate or make several of each).

Elaboration

1. Put the butter and honey in a saucepan and heat over low heat until melted (you can do this in the microwave, in 20-second increments to control it and prevent it from burning).
2. In the bowl of the KitchenAid mixer, place the sifted flour, yeast and sugar.
3. Using a fine-tipped knife, cut the vanilla pod in half, scrape out the seeds and add them to the bowl of the mixer.
4. Using the whisk attachment, gently stir the flour to combine with the sugar, baking powder and vanilla seeds.
5. Add the eggs one at a time and beat gently until combined. Increase the speed and beat faster for about 5 minutes.
6. Reduce the speed again and slowly add the melted honey and butter mixture in a trickle. To prevent it from splashing, let it drip from the side of the bowl.
7. Increase the speed slightly and beat at medium speed for 1 minute to mix everything well.
8. Cover the dough with plastic wrap and let it rest, ideally overnight or at least for 4 hours.
9. Once the time has passed, grease the cavities of the De Buyer madeleine mould with melted butter and sprinkle a little flour over them. Tap the mould with your hand to remove excess flour. You can also grease the mould using release spray.
10. Remove the dough from the fridge and put it in a piping bag or Le Tube pressure gun and distribute a little dough into each cavity, placing a raspberry in each one.
11. Fill the gaps with the rest of the dough, without exceeding 3/4 of the capacity of each cavity, and place the mold in the refrigerator.
12. Turn on the oven and preheat to 210º C.
13. When it reaches temperature (you can check this by using an oven thermometer ) place the mould in the oven and immediately lower the temperature to 170º C. Bake for 8 to 10 minutes.
14. Remove the mold from the oven and let it cool for about 3 minutes before removing the shells from the mold.
15. To decorate the madeleines , melt the pink chocolate in a bain-marie or in the microwave, making sure it doesn't burn.
16. Once melted, dip each shell diagonally about halfway into the melted chocolate. Shake the madeleines a little as you remove them from the melted chocolate until they stop dripping, and allow the chocolate to crystallize by placing the shells on a rack until they cool completely.
17. If you want to present them in an original way, stick a long skewer into each madeleine; add other flowers and wrap them up to form a bouquet that is as sweet as it is pretty.

Grades

• To prevent the bouquet from falling apart due to the weight of the madeleines, always keep it horizontal, on a tray or on the table.
• You can dip the shells in the chocolate of your choice; pink is especially pretty if you want to give them as a gift, but a bouquet of madeleines dipped in various chocolates is also very attractive.