Madeleines

Discover the history of Madeleines.

1. Madeleine dough

   • 110 gr. all purpose flour
   • 100 gr. butter
   • 80 gr. eggs
   • 70 gr. white sugar
   • 10 gr. lemon juice
   • 6 gr. baking powder
   • 5 gr. vanilla

   • In a bowl, mix eggs and sugar and beat them with a whisk until lightly foamy and whiten.
   • Then, add sieved flour and baking powder and combine.
   • In a saucepan, melt butter alongside vanilla at medium heat.
   • When completely melted, let it cool to 40º C.
   • Right after, add the melted butter and lemon juice into the previous mixture and integrate with the whisk.
   • Cover with plastic wrap or a piece of cloth and leave at room temperature for at least 2 hours. We can also keep it in the fridge overnight and let it to room temperature for 2 hours before continuing with the next step.
   • Once the dough has relaxed, transfer it into a piping bag and fill each cavity of our Madeleine mould to 3/4 of its capacity. We can use spoons instead of a piping bag to transfer the dough into the mould.
   • Last but not least, preheat oven at 220º C and bake at 220º C for 3 minutes and then at 200º C for 7 minutes.
   • Let the Madeleines cool to room temperature and keep them in a dry and fresh area.

2. Raspberry confit

   • 100 gr. fresh or frozen raspberries
   • 10 gr. white sugar
   • 1 gr. gelatine

   • First of all, soak gelatine in cold water for at least 10 minutes.
   • In a saucepan, cook raspberries at medium heat until they have released their juice, for around 5 - 8 minutes.
   • Then, strain the raspberries and remove the seeds.
   • Put the raspberry puree back into the heat and add the sugar. When the boiling point is reached, add the gelatine.
   • Turn off the heat and transfer the raspberry confit into a piping bag. Let it cool down completely and keep refrigerated until use for at least 2 hours.

3. Ruby glaze

   • 125 gr. ruby chocolate
   • 10 gr. neutral or sunflower seed oil

   • In a microwave proof bowl, melt ruby chocolate in batches of 15 - 30 seconds.
   • Right after, add in the neutral oil combine well with a spatula.
   • Set aside until ready to use and warm it up to 40º C if needed.

4. Assembly

   • First, cover each cavity of the Madeleine mould with a thin coat of the ruby glaze. Ruby glaze must be at around 40º C.
   • Right after, place the Madeleines on top.
   • Now, put them in the refrigerator until the ruby chocolate has fully hardened, for at least 1 hour.
   • Then, take the Madeleines out of the fridge and remove from the mould. If they do not get out of the mould easily gently warm the mould a bit over a pot with boiling water.
   • Later, make a little hole in the center of each Madeleine from the side without glaze and fill them with raspberry confit.
   • Keep them at room temperature in a plastic bag and store them in a fresh and dry area.

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