To make these madeleines even more decadent, use a pastry bag fitted with a plain tip to fill them with a little chocolate-hazelnut spread (Nutella-style) before dipping them in the chocolate
The raw madeleine batter will keep for 3 to 4 days in an airtight container in the refrigerator. Let the batter sit out at room temperature for 30 minutes before filling the cavities of the madeleine moulds. Madeleines are best enjoyed the same day they are baked.
