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Difficulty

Low

Madeleines

Name: Madeleines
Yield: 12 madeleines
Cuisine: fr

Spongy and buttery Madeleines with a hint of vanilla covered in ruby chocolate and filled with delicious raspberry confit

Origin

France

Raspberry confit

Madeleine dough

Ruby glaze

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Ingredients

Yields

12 madeleines

Featured ingredients:

Ruby Chocolate

Callebaut 33%

Organic Vanilla

Bourbon, Madagascar

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Madeleine dough

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

Raspberry confit

100 g fresh or frozen raspberries
10 g white sugar
1 g gelatine

Ruby glaze

125 g ruby chocolate
10 g neutral or sunflower seed oil

Directions

Prep. time

40m

Featured tools:

Stand mixer

Mix, knead, whisk

Decorating nozzle tips

For pipping bag

Madeleine mold

Non-stick

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Madeleine dough
- 110 g all purpose flour
- 100 g butter
- 80 g eggs
- 70 g white sugar
- 10 g lemon juice
- 6 g baking powder
- 5 g 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.
Raspberry confit
- 100 g fresh or frozen raspberries
- 10 g white sugar
- 1 g 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.
Ruby glaze
- 125 g ruby chocolate
- 10 g 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.
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.

Discover the history of Madeleines.

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Madeleine dough

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

Raspberry confit

100 g fresh or frozen raspberries
10 g white sugar
1 g gelatine

Ruby glaze

125 g ruby chocolate
10 g neutral or sunflower seed oil

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Madeleines

Featured ingredients:

Ruby Chocolate

Organic Vanilla

Madeleine dough

Raspberry confit

Ruby glaze

Featured tools:

Stand mixer

Decorating nozzle tips

Madeleine mold

Madeleine dough 110 g all purpose flour 100 g butter 80 g eggs 70 g white sugar 10 g lemon juice 6 g baking powder 5 g vanilla

Raspberry confit 100 g fresh or frozen raspberries 10 g white sugar 1 g gelatine

Ruby glaze 125 g ruby chocolate 10 g neutral or sunflower seed oil

Assembly

Discover the history of Madeleines.

You might be interested ...

Lemon ginger cupcakes

Jaffa cake

Torrijas

Madeleine dough

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

Raspberry confit

100 g fresh or frozen raspberries
10 g white sugar
1 g gelatine

Ruby glaze

125 g ruby chocolate
10 g neutral or sunflower seed oil