‣ Start by mixing the eggs and the sugar until it gets pale yellow (blanch the eggs).
‣ Squeeze a lemon and add the milk. I usualy add vanilla sugar here instead of using lemon but it's just a matter of tastes. Mix everything.
‣ This step depends on the tools you have: if you have a sieve or not.
‣ In the first case sift the flour and baking powder over the previous batter.
‣ In the second case mix first the flour and baking powder with a whisk in another bowl and then mix it with the batter.
‣ Melt the butter. (Careful with melting in the microwave, it goes fast!)
‣ Add it to the batter.
‣ Preheat the oven at 240°C and leave the mixture in the fridge for 10-15min
‣ Butter the moulds if needed and fill them up to 3/4 and put in the oven at 210°C for about 10mins
‣ Enjoy watching the madeleines growing in the oven !
‣ When they are well puffed and with a nice golden color, they are ready.
‣ Let them get colder before taking them out of the molds.
‣ If you want to add chocolate icing you can start melting it with a bain-marie (put water in a pan and the chocolate in a bowl floating on the water) or in the microwave (low power).
‣ Be careful for this step, chocolate can get too warm fast and then won't stay liquid. (If this happens to you, keep the chocolate and make truffles, yeah that's what happened to me once ...)
‣ The 100g of chocolate are enough for 13-16 madeleines.
‣ You have the choice between 2 methods now.
‣ The first way is to dip the bottom part of the madeleines in the chocolate and place them back in the moulds upside down.
‣ The other way (that I would recommend) is to smear the molds with a layer of chocolate and place back the madeleines.
‣ Leave it in the fridge to let the chocolate harden
Bake the Madeleines according to your tastes: white, milk, dark chocolate, chunks inside the batter, coconut powder on the icing, nuts inside, dried fruits...