Caramelised white chocolate madeleines

Method

1. Melt the caramelised white chocolate if you’ve made it in advance (in a microwave in 20 second bursts or over a pan of barely simmering water works well), then measure out 30g and put in a small bowl. Do this when you’re ready to make the batter, so the chocolate is slightly cooled but soft enough to incorporate.
2. Melt the butter, then set aside to cool a little. Crack the eggs into a large bowl and beat with an electric hand mixer (or in a stand mixer) for 2 minutes until fluffy. Add the sugar and vanilla, then continue whisking for about 4 minutes until thick and frothy. Add the melted butter while mixing at a slow speed.
3. Combine the flour, baking powder and a pinch of salt in another bowl, then gently fold it into the wet mixture in 2 batches, using a silicone spatula in a figure-of-eight motion to avoid removing any air. Mix in the melted 30g chocolate in the same way, then scrape the batter into an airtight container or cover the bowl with a plate and chill for at least 1 hour (see Make Ahead).
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4. Heat the oven to 180°C fan/gas 6. Grease the madeleine tray indents liberally with melted butter, then dust with flour and chill for 5 minutes. Repeat to give the tray a good coating.
5. Scoop a heaped tablespoon of the batter into each indent of the madeleine tray and bake for 9-11 minutes until risen and springy to the touch.
6. Turn out the madeleines onto a wire rack over a sheet of baking paper. Heat the remaining caramelised white chocolate until melted again, dip the madeleines into the bowl to half cover in chocolate, then put back on the rack, adding sprinkles if you like. The madeleines are at their best while they’re still warm or within a day of baking.