Prepare the hazelnut butter: in a saucepan, heat the diced butter over medium heat until you get a nice golden color. Filter the foam on the surface and leave to cool completely for the rest.
In a bowl, whisk the eggs and brown sugar. Add the vanilla extract.
Separately, sift the flour and baking powder. Then add to the previous mixture using a whisk. The batter is thick, that's normal.
Film the madeleine dough on contact (the film must touch the dough) and refrigerate for 1 hour.
With a tablespoon, fill the cavities of a silicone madeleine mold almost to the top (buttered or not, depending on your habits). Refrigerate again for 1 hour, this ensures a nice bump.
Preheat the oven to 225° traditional heat. Bake the silicone plate at this temperature for 6 minutes (place it directly on the grid, not on a plate). Then lower to 180° and continue cooking for 5 minutes.
Remove from the oven, let cool in the mold then unmold the madeleines.
Melt the dark chocolate in the microwave or bain-marie then garnish each cavity with 2 tsp of melted chocolate. Press each madeleine into its indentation so that the chocolate coats their base well. Refrigerate for 1 hour for the chocolate to harden then unmold the madeleines.
These chocolate madeleines can be stored at room temperature, in an airtight container, for about 4 days.They can also be stored in the refrigerator if you want to keep the chocolate crunch.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)