Melt the butter and set aside

Place the icing sugar and eggs in the stand mixer bowl 3. Whisk at MAX speed for 5 minutes so that the mixture doubles in volume

Add the flour and baking powder pre-sifted then the butter cooled (maxi 40°) 

Divide the dough in 2 then add the cocoa in one half

Mix well then film in contact and refrigerate for at least 6 hours, overnight would be ideal

The next day, preheat the oven to 220°, relax the pastry then spread them lengthwise on a sheet of cling film side by side, make a sausage,

Cut the end and put it in a piping bag with an 18mm round nozzle and pipe in a previously buttered and floured metal mould

Make small circular movements to create the marbling like this 

Bake for 4 mins at 220° and lower to 200° for 4 mins as well

Unmould while hot and set aside on a rack

 If you wish to make a shell in chocolate, melt the chocolate (approximately 150 g) with the mixer and the function: melting the chocolate

Once the chocolate has melted, temper it then pour into the previously washed metal mould, place your madeleines and put cool 1 hour or if you are in a hurry 15/20 mins in the freezer 

garnish them with caramel