RECIPE
Yield: 15 Madeleines
MADELEINE MIXTURE
INGREDIENTS | QUANTITY |
Eggs | 150g |
Caster Sugar | 150g |
Plain Flour | 200g |
Baking Powder | 8g |
Lemon Juice | 30g |
Lemon Zest | 1 Lemon |
Unsalted Butter - Melted | 100g |
Milk - room temperature | 50g |
RASPBERRY JAM
INGREDIENTS | QUANTITY |
Frozen Raspberry | 300g |
Caster Sugar | 200g |
Vanilla Bean Paste | 10g |
Lemon Juice | 20g |
FINISHING
INGREDIENTS | QUANTITY |
Valrhona Inspiration Raspberry | 300 g |
METHOD
To make the Raspberry Jam....
1. Place all the ingredients in a saucepan and bring to a boil.
2. Continue to cook while constantly stirring to prevent the base from burning until it starts to thicken or when it reaches 103°C.
3. To check for the consistency that you want, simply spread some of the jam onto a cool bench and see how thick it sets.
To make the Lemon Madeleine....
1. Whisk the eggs an sugar together until light and frothy.
2. Add in the sifted flour and baking powder and using a whisk, stir to combine. Do not over mix the mixture otherwise you will develop too much gluten and can cause the madeleine to become tough.
3. Slowly stir in the lemon juice followed by the milk.
4. Lastly stir in the melted and slightly cooled butter until all the ingredients are homogenous.
5. Place a food wrap on top touching the service of the madeleine. Place the mixture into the fridge to rest for at least 20 minutes or ideally overnight.
6. The next day, pre heat the oven to 200°C.
7. Stir the cold batter slightly to loosen the batter.
8. Lightly grease the madeleine mould with some oil spray then pipe the madeline mixture into the mould 80% of the way.
9. Bake in the oven to 12 minutes or until it is firm to touch, Do not overbake the madeleine.
NOTE: If you are using a mould with deeper cavities, slightly longer baking time is necessary. Test a few madeleine before proceeding with a big batch.
FINISHINGS
1. When the madeleines have cooled enough, clean the madeleine mould well.
2. Temper the Chocolate then pipe some of the chocolate into the mould. Gently press the madeleine onto the chocolate.
3. Place the tray into the fridge for 20 minutes until the chocolate starts to contract.
4. Ensure that all the madeleines are contracted from the mould then pierce a hole on the cake side, then pipe in the cooled raspberry jam.
STORAGE
The madeleines are best served fresh or stored in an air tight container for up to 3 days.
Comments