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Raspberry Madeleines

This document provides a recipe for raspberry madeleines with three components: 1. A raspberry confiture made from raspberry puree, raspberries, lemon juice, sugar, and pectin. 2. The madeleine batter itself containing milk, inverted sugar, salt, sugar, eggs, flour, baking powder, and butter. 3. A raspberry gianduja topping made from cashew paste, raspberry chocolate, and freeze-dried raspberry powder. The madeleines are filled with the confiture and decorated by pressing them into the gianduja in molds.

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6K views5 pages

Raspberry Madeleines

This document provides a recipe for raspberry madeleines with three components: 1. A raspberry confiture made from raspberry puree, raspberries, lemon juice, sugar, and pectin. 2. The madeleine batter itself containing milk, inverted sugar, salt, sugar, eggs, flour, baking powder, and butter. 3. A raspberry gianduja topping made from cashew paste, raspberry chocolate, and freeze-dried raspberry powder. The madeleines are filled with the confiture and decorated by pressing them into the gianduja in molds.

Uploaded by

Ma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Raspberry

Madeleines
Raspberry Madeleines
for 10 madeleines

RASPBERRY CONFITURE

Ingredients Total weight: ~ 319 g 100%

• Raspberry puree 90 g 28%


• Raspberries 90 g 28%
(fresh or frozen)
• Lemon juice 35 g 11%
• Sugar 100 g 31%
• Pectin NH 3.5 g 1%

1. Mix the sugar with the pectin.

2. Add the raspberries, raspberry puree and lemon juice


to a saucepan and, constantly stirring with a whisk, add
the sugar and pectin.

3. Stirring occasionally, cook the mass to 105 °С / 221 °F.

4. Remove it from the heat. Transfer to a wide bowl and


put in the fridge. Stir before use.

2
Raspberry Madeleines
for 10 madeleines

MADELEINE

Ingredients Total weight: ~ 496 g 100%

• Milk 2.5% 45 g 9%
• Inverted sugar/honey 45 g 9%
• Sea salt 2g <1%
• Sugar 75 g 14%
• Whole eggs 100 g 19%
• All-purpose flour 125 g 24%
• Baking powder 4g 1%
• Butter 82% 100 g 19%
• Raspberry confiture

1. Bring the eggs, sugar, inverted sugar and salt to around


45–50 °C / 113–122 °F over a water bath. Whip until fluffy.

2. Add the room temperature milk and mix with a whisk.

3. Add the flour, sifted with the baking powder, and mix
gently. Then gradually add the butter melted to 50 °C /
122 °F and mix with a whisk.

4. Cool the batter down to 3 °C / 37 °F by putting it in the


fridge for 1–2 hours.

5. Fill the madeleine molds with the batter until three-


quarters full.

6. Preheat the oven to 200 °C / 392 °F and put the


madeleines in. Immediately drop the temperature to
165 °C / 329 °F. Bake the madeleines for 6–8 minutes.

7. While the madeleines are still warm, fill them with the
raspberry confiture.

8. Leave them to cool down at room temperature.

3
Raspberry Madeleines
for 10 madeleines

RASPBERRY GIANDUJA

Ingredients Total weight: ~ 400 g 100%

• Cashew paste 110 g 28%


• Raspberry chocolate 280 g 70%
Valrhona Inspiration
• Freeze-dried 10 g 2%
raspberry powder

1. Melt the chocolate to 40 °C / 104 °F. Then combine with


the cashew paste and freeze-dried raspberries and
heat again to 40 °C / 104 °F.

2. Quickly cool the mass down to 25 °C / 77 °F on the


tabletop or in the fridge while stirring constantly.

3. Transfer the gianduja to a pastry bag.

DECORATING THE MADELEINES

Ingredients

• Madeleines filled with raspberry confiture


• Raspberry gianduja

1. Pipe the gianduja into clean madeleine molds wiped


with alcohol, filling them until one-third full. Then
immediately place the baked and chilled madeleines
on top of the gianduja.

2. Press down slightly on the madeleines so that they sink


into the gianduja and fill the entire mold.

3. Leave the madeleines to set at room temperature


for 10–15 minutes and then put them in the fridge for
around 1 hour.

4. To unmold the madeleines, turn the mold over and


lightly tap it against the table.

4
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Copyright©2023 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshayeva

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