Madeleines in chocolate with lime cream
- Clover Farmstyle Butter, to grease
- cake flour, to dust
- 200g Clover Farmstyle Salted Butter, melted
- 250g castor sugar
- 6 eggs
- 2 egg yolks
- juice of 1 lemon
- small pinch salt
- 250g cake flour
- 200g dark chocolate, broken into blocks
- 250ml (1 cup) Clover Fresh Cream
- 30ml (2 tbsp) castor sugar
- zest of 1 Lime
- icing sugar, to dust
Preheat the oven to 180°C. Prepare 2 madeleine pans by greasing with butter and dusting with flour. Set aside.
For the madeleines, melt the 200g Clover Farmstyle Salted Butter in a medium heat-proof measuring jug in the microwave. Allow to cool slightly. Set aside.
In a large bowl, whisk together the castor sugar, eggs, egg yolks, lemon juice and salt until pale and the mixture has slightly thickened. Sift in the flour and, using a wooden spoon, gently fold the together. Once the batter is smooth, add the melted butter and fold until combined.
Pour the batter into the prepared pans and fill each madeleine mould to about two thirds. Bake until golden and a skewer inserted into the madeleines comes out clean, 10 – 15 minutes. Remove from oven and allow to cool slightly before unmoulding and placing on a wire rack to cool completely.
Place the dark chocolate in a bowl set over a pot of simmering water, ensuring the water does not touch the bottom of the bowl. Stir the chocolate with a wooden spoon until melted. Remove from heat.
Take each cooled madeleine and dip into the chocolate, covering just the tip. Place on a wire rack to harden.
Whip the Clover Fresh Cream and castor sugar to soft peaks, then fold through the lime zest.
Dust the madeleines with icing sugar and serve with a side of lime cream for dipping.