ORANGE AND GOLD CHOCOLATE MADELEINES

Preparation time 30 mins plus 1 hour chilling

Cooking time 1o mins Makes 18-20

1/3 cup caster sugar

2 tsp honey

2 free-range eggs

2 tsp orange zest

1 cup plain flour, sifted

1/2 tsp baking powder

125g unsalted butter, melted and

cooled, plus extra, to grease 270g bag Nestle gold choc melts 2 Tbsp coconut oil

1/2 cup pistachios, very finely

chopped

STEP 1 In the large bowl of a stand mixer fitted with a paddle attachment, beat sugar, honey and eggs on high for 4-6 minutes until thick and pale. Add orange zest and beat to combine.

STEP 2 Sift flour and baking powder into a bowl. Fold half of the flour mixture into egg mixture, folding gently to combine. Repeat with remaining flour mixture.

STEP 3 Gradually fold in melted butter, 1/4 cup at a time, until batter is fully incorporated. Cover batter with plastic wrap so that plastic is touching surface of batter, and refrigerate for 45-60 minutes.

STEP 4 Preheat oven to 180°C fan-forced (200°C conventional). Grease 20 holes across two 12-hole madeleine pans.

STEP 5 Scoop large tablespoonfuls of chilled batter (see Cook’s tip) into each madeleine hole, and bake for 8 minutes until golden. Transfer to a wire rack to cool. Repeat with any remaining batter.

STEP 6 Put gold choc melts and coconut oil in a heatproof bowl and microwave on HIGH (100%) in 30-second bursts, until melted and smooth. Line an oven tray with baking paper. Holding madeleines by the base, dip the pan side with the bumps fully in melted choc, shaking off excess. Arrange choc-side up on tray and sprinkle about a third of each with pistachio. Leave choc to set. Serve.

COOK'S TIP

Placing a cold batter into a very hot oven creates the madeleines’ signature ‘hump’, so don’t worry if yours are puffing up in their centres.