Salted Chocolate Madeleines

Instructions

1. 1

   Preheat the oven to 180°C. Line a 12-cup madeleine tin with paper liners.

   Tip: Optional: Dust the tin with a small amount of flour to prevent sticking.

2. 2

   In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the caster sugar until dissolved.

   Tip: Be careful not to burn the sugar.

3. 3

   In a separate bowl, whisk together the eggs, milk powder, and espresso powder.

   Tip: Use a whisk or fork to beat until smooth.

4. 4

   In a large bowl, whisk together the flour, cocoa powder, and baking soda.

   Tip: Sift the flour mixture to ensure even distribution.

5. 5

   Add the dry ingredients to the butter mixture and whisk until combined.

   Tip: Do not overmix.

6. 6

   Stir in the chocolate until melted and smooth.

   Tip: Use a spatula or spoon to scrape the sides of the bowl.

7. 7

   Add the egg mixture and whisk until combined.

   Tip: Do not overmix.

8. 8

   Stir in the vanilla extract and flaky sea salt.

   Tip: Fold gently to combine.

9. 9

   Divide the batter evenly among the madeleine cups.

   Tip: Smooth the tops with a spatula or spoon.

10. 10

    Bake for 15-20 minutes, or until the edges are lightly golden.

    Tip: Rotate the tin halfway through baking.

11. 11

    Allow the madeleines to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Let cool completely before serving.