1. Whisk together the egg, yolk, vanilla syrup and sugar until thick and creamy.
2. Sieve together the flour, salt & baking powder.
3. Fold the flour mix into the whisked egg mixture.
4. Add the melted butter and fold in until smooth.
5. Chill the mixture for at least 2 hours before use.
6. Refrigerate the Madeleine moulds.
7. Preheat the oven to 210*C
8. Brush the chilled moulds with butter and dust with flour.
9. Transfer the Madeleine batter to a piping bag and pip into each mould, just filling it.
10. Bake for 3 minutes.
11. Switch the oven off for three minutes.
12. Reduce heat to 190*C and bake for a further 3 minutes.
13. Remove from the oven and allow to cool.

METHOD FOR THE VANILLA SYRUP:

1. Combine the water and the sugars and boil for 1 minute.
2. Allow to cool.
3. Once cooled puree with 1 or 2 whole vanilla pods

METHOD FOR CHOCOLATE SAUCE:

1. Combine 250ml vanilla syrup with the oil and cream, and boil.
2. Add the chocolate and remove from the heat.
3. Mix together thoroughly.
4. This sauce must be served hot.