MADELEINES

Grate the zests of the lemons on the sugar. Dissolve the inverted sugar in the whole eggs and add the mixture to the sugar and zests. Sift the flour with the baking soda and add to the first mixture. Finally incorporate the liquid butter, heated to 40/45°C. Put in a refrigerator to rest for 24 hours. Bake at 190°C then lower the temperature to 180°C for 7 to 8 minutes. Remove from the molds immediately after baking and cool on a grid.

Temper the chocolate. Then pipe around 10g of chocolate on each madeleine print. Use the same mold you use for baking the madeleine in order to match the pattern.