Double Chocolate Madeleines (ดับเบิ้ลช็อกโกแลตมาดแลน)

1.On the first day, prepare batter by cooking the butter over medium heat until butter turns dark yellow and turn into brown butter. Remove butter from the heat and set aside.

2.Remove egg from the fridge 30 minutes prior cooking. Beat egg, sugar, and honey with whisk attachment until light and creamy, about 3-5 minutes.

3.Sift cake flour, cocoa powder, baking powder, and salt into the mixture and fold until combined. Slowly drizzle warm brown butter in while mixing until the batter is smooth. Transfer batter into a piping bag and rest in the fridge at least six hours or overnight.

4.Bring batter out of the fridge 15 minutes before baking. Spray nonstick madeleine pan evenly in all the cavities with cooking spray. Leave madeleine pan in the fridge for 15 minutes.

5.Preheat oven to 180°C, conventional program. Pipe about 18 g of batter into each cavity (make about 24 madeleines) and bake for 12 minutes. Bang the corner of the madeleine pan to remove the madeleines and leave to cool at room temperature.

6.Clean the pan by wiping with kitchen towel and coat with cooking spray then wipe off excess oil.

7.Melt chocolate over a water bath by starting with white chocolate and 2 teaspoons of vegetable oil. Take 40 g of white chocolate mixture out and mix with matcha powder until combined. Transfer white chocolate and matcha chocolate into separate piping bag. Repeat the step with dark chocolate by melting over water bath with a teaspoon of vegetable oil then transfer into a piping bag.

8.Pipe matcha white chocolate into madeleine pan, fill about 24 madeleine cavities. Pipe dark chocolate into 12 madeleine cavities and white chocolate in another 12 madeleine cavities. Place madeleines into each cavity and press lightly. Chill in the fridge for 15 minutes.

9.Remove madeleines from the pan and serve.