This is what I did:
- Melted 75g unsalted butter gently in a small pan then set aside to cool.
- Whisked 2 duck eggs and 75g golden caster sugar together for quite a long time it seemed, using electric beaters. Whisked until the mixture had trebled in volume and was pale and thick.
- Sifted in 90g flour (half spelt, half white), 10g cocoa, 1/4 tsp cayenne and 1/2 tsp bicarbonate of soda.
- Folded this in as gently as possible trying not to lose too much air from the eggs.
- Poured the butter in down one side of the bowl and folded this in together with 2 tsp chocolate extract until just incorporated.
- Placed a tbsp of the mixture into 12 Madeleine moulds.
- Finding I had quite a bit left over, I divided the remaining mixture between 5 muffin moulds.
- Baked for 10 minutes at 200C until well risen and firm to the touch.
- Turned out onto a wire rack to cool.
Hooray, my first Madeleines were a success. They turned out well, had the classic shell like shape and looked pretty. They tasted buttery, had a nice hit of cocoa and chilli and weren't too sweet. I have no idea what the texture is meant to be like, but these were light and spongy. Unlike Proust, they didn't take me back to my youth, but the Atkins & Potts chocolate spread did, vraiment.