Recipe

• 1

  First measure the butter into a glass bowl and microwave for 30-60 seconds or until melted. Set aside to cool.
• 2

  In a separate bowl, whisk the eggs and sugar together using a handheld mixer on high speed until pale, thick and voluminous (6-8 minutes).
• 3

  Whisk in the vanilla extract.
• 4

  Sift half of the flour into the middle and use a spatula to fold the mixture until combined. You want to keep as much air in the mixture as possible so be careful not to overmix. Repeat with the remaining flour.
• 5

  Pour in half of the melted butter and gently fold until combined. Repeat with the remaining butter.
• 6

  Cover the bowl with clingfilm and place in the fridge to chill for 45 minutes.
• 7

  Meanwhile, preheat the oven to 180°C fan / 200°C conventional and grease a 12-shell madeleine pan with cooking spray or melted baking spread.
• 8

  Add a heaped tablespoon of mixture into the middle of each shell (no need to spread it out).
• 9

  Bake for 12 minutes until golden and risen, with a signature madeleine ‘hump’ in the middle. Invert the tin onto a wire rack so the cakes fall out, and then leave to cool.
• 10

  Blitz the pistachios in a blender into fine crumbs (or you can chop them up).
• 11

  Break up the MILKYBAR Gold chocolate into a small bowl and microwave for 60 seconds or until almost melted. Stir until smooth.
• 12

  Dunk the seashell madeleines in the melted chocolate and scatter the pistachio crumbs on top. Spray with edible gold spray for a lovely shimmer.
• 13

  Arrange on a serving plate and enjoy!