Salted madeleines with rosemary and chocolate hints
FOR THE MADELEINES
In a saucepan, heat the butter to 70°C, add the rosemary and leave to infuse for about 1 hour.
Beat the eggs with salt and flour.
Add the butter and baking powder.
Pour the mix into the Pavoni Italia GG032 Scallop moulds and cook at 200°C for about 15 minutes.
Line the Scallop moulds with chocolate, add the madeleines and allow to cool.