With an electric mixer beat the sugar,
eggs and salt until the batter is light and creamy and gained in
volume. Gradually add the flour, baking powder, heavy cream,
melted butter and vanilla. Mix well until smooth and
Leave to rest for about an hour.
Then add the chocolate chips and mix
Grease and flour the moulds (no need if using silicone moulds).
With two 2 teaspoons, fill the
stamps to their half and bake in the preheated oven at 180°C for 15 minutes, until the madeleines are puffed and golden.
Wait to cool slightly before removing
from the moulds.
They keep very well in a tin for
Lemon / Orange Madeleines:
replace the chocolate chips with 1
teaspoon grated lemon or orange zest.