White chocolate madeleines

“Years ago, I was served just-baked madeleines wrapped in a starched white napkin at The Langham Hotel in London. They will always have a special place in my heart, so easy to make and such a crowdpleaser. This batter is best made the day before and chilled.” – Hannah Lewry

1. Melt the butter and allow to cool. Add the lemon zest and juice to the butter.
2. In a separate bowl, beat the eggs, egg yolk and sugar until pale and doubled
in volume. Add the butter mixture and combine.

3. In another bowl, whisk together the flour and baking powder, then fold into the wet ingredients using a spatula. Cover and chill overnight, or for at least 2 hours.

4. Preheat the oven to 190°C. Brush a madeleine tray with melted butter. Dust with flour and shake out any excess, then pipe the mixture into the moulds.

5. Bake for 7–8 minutes until light golden brown. Allow to cool slightly in the tin, then carefully remove. Repeat with any remaining batter. Allow to cool slightly before covering with the chocolate caps.
6. To make the chocolate caps, melt the chocolate over a pan of simmering water or in the microwave. Add the food colouring if using. Stir in oil. Dip the madeleines into the chocolate and shake off any excess chocolate. Sprinkle over your decoration of choice, such as edible flower petals, and chill to set for 5 minutes. Serve immediately.

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Photograph: Jan Ras
Production: Abigail Donnelly and Hannah Lewry
Food assistant: Josh van Zyl and Tahila Pillay