Directions:

BANANA AND VANILLA MADELEINES

• 1. Grease madeleine tins. In a stand mixer fitted with a whisk attachment, start whipping eggs with vanilla. Once foamy, gradually add sugar little by little. Keep whipping until it’s pale and form ribbons.
• 2. Fold in sifted flour, baking powder and salt, followed by melted butter and mashed bananas. Batter should be smooth and silky. Let rest in the cooler for 1 hour.
• 3. Pipe batter into a previously greased pan.
• 4. Bake 350°F for 10 to 12 minutes. Remove from oven and cool down.

RUM CHOCOLATE COATING

• 1. Melt dark chocolate to 45°C.
• 2. Add melted Rum Fusion Cocoa butter and mix to incorporate.
• 3. Temper and add a drop of chocolate in each mold cavity and then press a baked madeleine on top of the chocolate.
• 4. Let crystallize for 2 hours and unmold.
• 5. Mix gold dust and rum and sprinkle on top of the madeleines.