Chocolate-coated Vanilla Madeleine Christmas Tree

Name: Chocolate-coated Vanilla Madeleine Christmas Tree
Prep time: 1 h
Cook time: 10 min
Yield: 24 serving
Ingredients: 150 g plain all-purpose flour; 1 tsp baking powder; 150 g caster sugar; 4 large free-range eggs; 160 grama Kerrygold salted butter melted; 2 Tblsp honey; 2 tsp vanilla extract; Small polystyrene cone approximately 27cm high

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Prep Time
1 hr
Cook Time
mins
Servings
24
Course
Baked Goods
Cuisine
French

Chocolate-coated Vanilla Madeleine Christmas Tree

Iris Warren

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Green-coloured white chocolate-coated Vanilla Madeleines, made into a Christmas Tree, is a showstopping centrepiece cake.

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Ingredients

Servings

Madeleines:

150 g plain all-purpose flour
1 tsp baking powder
150 g caster sugar
4 large free-range eggs
160 grama Kerrygold salted butter melted
2 Tblsp honey
2 tsp vanilla extract

Christmas tree

Small polystyrene cone approximately 27cm high.

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Instructions

Preheat the oven to 180C / 350 F and lightly grease 2 x 12-hole madeleine moulds with softened Kerrygold butter. Brush the area in between the indentations in case the batter spills over the edges.
In a large bowl add the flour, baking powder, and sugar and give it a mix. Then add the eggs, vanilla, honey, and melted butter and using a whisk mix until you have a smooth batter.
Scoop out about a dessert spoonful per mould.
Bake for 8 – 10 minutes until golden brown and firm to the touch.
When the madeleines have cooled slightly in the trays, remove them and allow them to cool a little further on a rack.
Once cool, prepare your melted chocolate.
Melt the white chocolate in a double boiler or microwave until smooth. If you are adding food colouring, go ahead and add it now and adjust to get the colour you are looking for.
In order to assemble the madeleines you may need to cut the underside of the cake to flatten the hump. This will allow the madeleines to be positioned flat against the cone.
Place the madeleines over a baking sheet to catch any dripping chocolate and spoon over the melted chocolate to coat. Allow it to cool and harden
Place your small polystyrene cone on a plate. If necessary add some Prestik underneath the secure it.
Once the chocolate has hardened, you can assemble the cake. Place toothpicks at a diagonal into the cone pressing most of the stick into the polystyrene. Then place the madeleine on the stick to position it.
Repeat this wrapping the madeleines around the polystyrene cone.
Once all the madeleines are in position, you can fill any gaps with Christmas decorations, rosemary or ivy leaves. Place a bow on top for decoration.

Notes

Store coated or uncoated madeleines in an airtight container at room temperature for up to 3 days (if you are not making a tree).
It is best to assemble the tree as soon after baking the madeleines as possible, but if you are making them in advance, store them in an airtight container. Once the tree is assembled, the madeleines will dry out the longer they are uncovered.
Use any colour of your choice to match your theme. Gel food colouring is best.