Chocolate Dipped Honey Madeleines

For a more kid-friendly treat (but who doesn’t like pie???), I also made two dozen madeleines for a Rosh Hashanah lunch we were invited to. These were not great, although they did get finished after a few days.

The recipe is from Cordon Bleu (the famous culinary school). The batter is quite thick and didn’t increase that much in volume when I added the browned butter.

We didn’t have time to temper chocolate, so we just YOLOed it. I think chocolate covered anything is a hit with kids, so who cares if I thought these were too dry, too dense, and not flavourful enough?