Choc 'Madeleine' Bar


Chocolate Madeleine
Sugar 180
Butter 150
Whole eggs 165
Oil 30
Orange zest * 1
Carat Coverlux Dark 60
Milk 50
Salt 3
Flour 100
Baking powder 7.5
Chocolate Madeleine total 814
Caramel Filling
Deli 300 Deli Caramel
Guerand salt 10
Pailletine feuilletee 60
Caramel Filling total 370
Chocolate Filling
Supercrem 300
Chocolate Filling total 300
Gourmand Milk Glazing
Carat Coverlux Milk 300
Vegetable oil 30
Almond diced 140
Gourmand Milk Glazing total 470
Shortcrust Chocolate
Shortcrust Chocolate 200
Shortcrust Chocolate total 200


  1. Madeleine biscuit
  2. Salted Caramel filling
  3. Carat Gourmand glazing
  4. Salted Caramel filling
  5. Chocolate filling


Chocolate Madeleine
  1. In mixing bowl whip eggs and sugar high speed.
  2. Melt chocolate butter, add oil and zest.
  3. When cool add in egg mixture gently and add milk mix very gently, add in all powder and mix until smooth.
  4. Spread on tray of 500 g, bake 180®c for 10-12m.

Caramel Filling
  1. Warm deli caramel with Guerand salt until smooth.
  2. Keep in refrigerator.
  3. Add Pailletine feuilletee gently

Chocolate Filling
  1. Warm at room temperature and fill piping bag

Gourmand Milk Glazing
  1. Melt coverlux with oil, then add roasted almond diced
  2. Use at 35°c


  1. Cut madeleine in two of 5mm
  2. Spread caramel layer, cover with madeleine and spread again caramel layer.
  3. Put cake on shortcrust.
  4. Glaze with Gourmand glaze
  5. Decorate with pink Ambiante cream and coverlux compound decoration