Hazelnut Madeleines with a Rocky Shell

In a bowl, beat together the whole eggs and the sugar until the latter is completely dissolved.

Add the flour, salt, and sifted baking powder together, then the melted butter.

Butter the madeleine molds with a brush, sprinkle them with flour, and shake to remove the excess.

Chop a few hazelnuts into small pieces.

Let the madeleine batter rest in the fridge for 20 minutes. In the meantime, preheat the oven to 210°C (7 on the thermostat).

Once the oven is hot, place in at 210°C until the dome is well formed, then lower the oven to 190°C to finish cooking. The cooking time is about 8 to 10 minutes depending on the ovens.

Melt the milk chocolate in a saucepan.

Take the remaining hazelnuts and blend them to obtain a thick powder, then fold them into the melted milk chocolate.

Once the madeleines are baked, let them rest for a little while. Then dip the back of each madeleine into the chocolate hazelnut mixture to achieve an even coating.