• Place your Madeleine Tray on the top of your Medium Perforated Baking Sheet. Set aside.

MADELEINES PREPARATION

• In a mixing bowl, beat the eggs with the sugar for 3 minutes on Medium-high Speed, until light and doubled in size.
  3 eggs, 4.60 oz sugar
• Add the lime zest, vanilla bean paste, sea salt, all-purpose flour and baking powder. Continue to mix on medium speed for 1 minute.
  1 lime zest, 1/2 tsp vanilla bean paste, 1/16 tsp Sea Salt, 6 oz all-purpose flour, 2 tsp baking powder
• Gently, fold the softened butter until combined.
  2.65 oz butter
• Fill your Pastry Bag with the batter and carefully pipe it into each wells of your Madeleine Tray.
  

REFRIGERATE

• Place your tray in the fridge for 20 minutes. IMPORTANT: In order to get a nice Madeleine bump your dough needs to be really cold and your oven very hot. This will do the trick.
• Preheat oven to 400F/200C.

BAKE!

• Bake for 9 minutes at 400F/200C. (Every oven heats differently, monitor your madeleines from 8 minutes). NOTE: After 5 minutes, you will notice a curve in the batter and after that the Madeleine Bump will grow.
  
• Once your madeleines are out of the oven, unmold right away and place on a cooling rack to cool down.
• NOTE: Wash your mold, then dry it in your turned off oven to remove any drops of water.

ASSEMBLY AND DECORATION

• Gently brush your food dust into each Madeleine well.
  food dust
  
• Tempering chocolate is very easy: Place the 2/3 of your white chocolate in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate to melt so that it is smooth, shiny and glossy. IMPORTANT: When working with chocolate, be careful not to heat it above 115F/46C. Remove from the heat, place over a kitchen towel and allow the chocolate to cool down to 100F/37C. Add the remaining chocolate and stir until melted. Then brush it inside each well of Madeleine Tray.
  8 oz white chocolate chips
  
• Add right away the cooled madeleines on top pressing them down gently.
  
• Refrigerate for 30 minutes or until the chocolate has hardened so it is easy to peel the madeleines off the tray.
  
• Now, melt the dark chocolate using the same method as the white chocolate. And transfer it to a narrow cup, leaving out about 2 table spoons to be placed in a Pastry Bag for drawing.
  4 oz dark chocolate chips
• Dip each Madeleine tops into the melted dark chocolate and return it to your cooling rack to allow the chocolate excess to drip.
• Using your piping bag, add a bit of chocolate behind the googly eyes on each Madeleine. For Frankenstein: Draw a smile and a scar. And for the Bride: add a bit of chocolate behind the heart for the lips and the bat for the hair. As a finishing touch, usea food glitter spray for the hair. Enjoy & Bon Appétit!
  decorations
  
• N.B. Storage is best when placed in a metal box.