Vanilla and Raspberry Madeleines Dipped in Chocolate

What better gift than a beautiful bouquet. And if it's made of madeleines or vanilla and raspberry shells, the surprise is delicious! Whether turned into a bouquet or presented on a pretty tray, with today's recipe you'll win the heart and palate of whoever receives it. I hope you dare to try these pink chocolate-coated cupcakes, they are a delight.

You'll see that this recipe for shells or madeleines of vanilla and raspberry is very simple. You just need to keep in mind that the batter requires a resting time before baking the shells, so it's advisable to prepare it the afternoon before and let it sleep in the fridge all night.

These so French cupcakes are delicious eaten as-is, but the chocolate coating gives them a delicious touch, whichever variety you use. Dark, milk, white or, in this case, pink, turn each madeleine into a perfectly rounded bite, lacking nothing.

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

So 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 all-purpose flour
• 6 g of baking powder (leavening agent like "Royal")
• 75 g of butter
• 28 g of honey
• 1/2 vanilla pod
• 18-20 small raspberries
• 60 g of pink or ruby chocolate (to coat the cupcakes, although you can also use white, dark, milk chocolate or make several of each).

Preparation

1. Put the butter with the honey in a saucepan and heat over low heat until melted (you can do it in the microwave, in 20-second bursts to control it and prevent burning).
2. In the bowl of the KitchenAid mixer put the sifted flour, baking powder and sugar.
3. With a fine-point knife, cut the half vanilla pod lengthwise, scrape the seeds and add them to the mixer bowl.
4. With the whisk attachment, gently stir the flour so it mixes with the sugar, baking powder and vanilla seeds.
5. Add the eggs one at a time and beat gently to combine. Increase the speed and beat faster for about 5 minutes.
6. Lower the speed again and gradually incorporate, in a thin stream, the melted honey and butter mixture. To avoid splashing, let it fall along the side of the bowl.
7. Raise the speed slightly and beat at medium speed for 1 minute so everything integrates well.
8. Cover the batter with plastic wrap and let it rest ideally overnight or, at minimum, for 4 hours.
9. Once the time has passed, grease the cavities of the De Buyer madeleine mold with melted butter and sprinkle a little flour over them. Tap the mold with your hand to remove excess flour. You can also grease the mold using a non-stick spray.
10. Take the batter out of the fridge and put it into a piping bag or the Le Tube pressure gun and distribute a little batter into each cavity, placing a raspberry in each one.
11. Fill the cavities with the remaining batter, not exceeding 3/4 of each cavity's capacity and place the mold back in the fridge.
12. Turn on the oven and preheat to 210º C.
13. When it reaches temperature (you can check it using an oven thermometer) place the mold 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 unmolding the shells.
15. To decorate the madeleines, melt the pink chocolate in a bain-marie or in the microwave, making sure it doesn't burn.
16. When melted, coat each shell by dipping it diagonally about halfway. Shake the madeleines a little as you take them out of the melted chocolate until they stop dripping, and let the chocolate set by placing the shells on a rack until completely cooled.
17. If you want to present them originally, skewer each madeleine with a long cocktail stick; accompany them with other flowers and wrap them forming a bouquet as sweet as it is pretty.

Notes

• So the bouquet doesn't collapse under the weight of the madeleines, keep it horizontal at all times, on a tray or on the table.
• You can coat the shells in whichever chocolate you prefer; pink looks especially pretty if you want to give them as a gift, but a bouquet of madeleines coated in assorted chocolates is also very eye-catching.