- Whisk together the egg, yolk, vanilla syrup and sugar until thick and creamy.Sieve together the flour, salt & baking powder.Fold the flour mix into the whisked egg mixture. Add the melted butter and fold in until smooth. Chill the mixture for at least 2 hours before use. Refrigerate the Madeleine moulds.Preheat the oven to 210*CBrush the chilled moulds with butter and dust with flour. Transfer the Madeleine batter to a piping bag and pip into each mould, just filling it. Bake for 3 minutes.Switch the oven off for three minutes. Reduce heat to 190*C and bake for a further 3 minutes.Remove from the oven and allow to cool.
Method for the vanilla syrup:
- Combine the water and the sugars and boil for 1 minute.Allow to cool.Once cooled puree with 1 or 2 whole vanilla pods
Method for Chocolate Sauce:
- Combine 250ml vanilla syrup with the oil and cream, and boil. Add the chocolate and remove from the heat.Mix together thoroughly. This sauce must be served hot.