Orange Madeleines

1. In a large bowl, add the unsalted butter, brown sugar and granulated sugar. Using a hand mixer or a stand mixer, beat on medium speed until creamy, about 2 minutes. Add in the eggs, egg yolk and chocolate or vanilla extract. Beat again until combined. The mixture will now be light and fluffy. Stir in the orange zest and orange juice.
2. In a separate bowl, sift together the flour, baking powder and salt.
3. Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. 
4. Chill the madeleine batter in the refrigerator for atleast an hour and upto 2 days. This will help result in very detailed madeleines, I do not recommend omitting this step.
5. Preheat oven to 350°F (177°C). Meanwhile, grease a madeleine pan with melted butter and set aside.
6. Transfer the batter to a piping bag fitted with any or no tip and pipe (or spoon) it into the pan, dividing equally in all moulds. Fill only ¾th of the mould. 
7. Bake madeleines at 350°F (177°C) for 11-13 minutes until completely set and slightly browned edges.
8. Remove the madeleine tray from the oven and place it on a wire rack. Allow to cool completely in the pan before flipping them.
9. Serve madeleines warm or within one hour of baking them. If you have to store them, however I do not recommend doing so, make sure you don’t dust them with powdered sugar or glaze them to help them retain maximum amounts of moisture. 

Chocolate Glaze

1. While the cake is baking, prepare the chocolate ganache buttercream. 
2. In a large microwaveable bowl, add the chocolate (preferably chopped). Add cubed unsalted butter to this bowl.
3. Microwave the mixture in 30 second intervals whisking vigorously in between. Repeat until the chocolate and butter are completely melted. You can also use a double boiler or follow the ‘bain-marie’ method for doing this. 
4. Let it cool down at room-temperature for about 5 minutes. It will thicken as it cools.

Assemble

1. To glaze half of the madeleines, dip them perpendicularly into the chocolate glaze so they are coated evenly. You can alternatively also dip them diagonally into the glaze. Repeat with other madeleines you want to glaze this way and transfer to chill in the refrigerator for atleast 5-10 minutes to help the glaze set.
2. To glaze the madeleines on top entirely, transfer the chocolate glaze to a piping bag fitted with any or no tip. Cut a small hole in the front if not using any tip. Pipe around 1 tablespoon of chocolate glaze into the madeleine pan spreading it evenly in the center. 
3. Place the madeleines onto the glaze sea-shell side down. Press slightly to help the glaze spread to all edges evenly.  Let the pan chill in the refrigerator for around 10-15 minutes. Take it out and flip the madeleines to get that chocolate glaze all over them.  
4. Dust all madeleines with powdered sugar and serve.