• Beat the butter with the sugar and vanilla until fluffy and pale. About 10 minutes.
• Incorporate the eggs one at the time while mixing.
• Add the milk and incorporate it.
• SIft the dry ingredients directly into the mixing bowl
• Fold the dry ingredents into the batter with a spatula.
• Caver the batter and refregerate it between one hour and three days.
• Preheat the Overn to 220C / 428F.
• Brush the Madeleines baking tray with soft butter.
• Fill the madeleines tray to the 3/4, about one table spoon.
• Bake for 5 minutes in 220C / 428F.
• Lower the heat to 200C /398F and bake for a further 4 to 5 minutes.

Chocolate Garnish

• Melt the chocolate and add about 2 teaspoons to each madeleine shell, immedaltly and gently push the madeleines back into the tray.
• Freeze for 30 minutes and immediately unmold.
• Or dip one end of the madeleines into the chocolate and sprinkel some crushed nuts.