Orange Blossom And Pecan Madeleines | Recipe

METHOD :

• In a small heat-proof bowl, melt the butter in 15-second intervals in a microwave.
• In a large bowl, using an electric mixer, whip sugar, eggs, and salt on medium-high speed until pale and thick.
• Add the orange blossom water, followed by the flour and melted butter, alternating between each, and folding gently. Fold in half the chopped pecan nuts.
• Cover the bowl with plastic wrap and refrigerate for 45 minutes.
• Preheat the oven to 180°C.
• Grease each cavity of the madeleine pan with melted butter.
• Spoon about 1 tbsp of cold batter into each cavity.
• Bake for 9 to 11 minutes, or until the edges are golden-brown and the tops no longer look wet.
• Remove from the oven and cool on a wire rack. Use the tip of the knife to loosen the madeleine from the pan.
• Melt the chocolate in a heat-proof bowl in the microwave in 15-second intervals, stirring each time.
• Dip each madeleine into the melted chocolate and garnish with finely chopped pecans and orange zest.