Use an electric whisk to beat the eggs and sugar together until pale and fluffy.
Make the beurre noisette: zest the orange. Place the butter and orange zest to a saucepan and melt. Cook until the butter is light brown and is no longer frothy. Pass the liquid through a sieve and allow to cool a little - make sure that it stays liquid.
Sift the flour and the spice over the beaten eggs and gently fold in before adding the melted butter. Pour the mixture into a piping bag and pipe in to the madeleine moulds. Transfer to the fridge and chill for at least 1 hour.
Preheat the oven to 200°C then bake the madeleines for 7 minutes.
Remove from the moulds and enjoy!
This madeleine mixture can be kept in the fridge for up to 3 days before cooking.
Whisk the yolks, brandy and sugar together until light and fluffy. Bring the milk and cream to the boil and pour over the chocolate until it has all melted. Gently fold the two together and pour into the pots then leave to cool in the fridge. Dust with cocoa powder to finish.
«Use any spirit you like to further flavour the chocolate pots. Grand Marnier and orange peel will give fantastic results.»