Chocolate and Raspberry Madeleines

Take classic chocolate madeleines from ordinary to extraordinary in just a few steps. Learn how to make a raspberry jam to fill the inside of the madeleines and a pipeable chocolate ganache for the garnish on top.

Recipe

Created by
  • Russ Thayer - Chef Callebaut, Chocolate Academy Canada
  1. Chocolate Madeleine Batter
  2. Raspberry Jam
  3. Dark Chocolate Piping Ganache
  4. Assembly

Chocolate Madeleine Batter

ingredients preparation
  • 204g
    butter
  • 4beans(s)
    Vanilla beans
  • 120g
    All purpose flour
  • 54g
    CP
  • 8g
    baking powder
  • 150g
    whole eggs, room temperature
  • 75g
    inverted sugar
  • 9g
    Grapeseed oil
  • 50g
    Whole milk
  • Butter, Softened
  • All purpose flour
  1. Melt the butter together with the vanilla bean scrapings and the vanilla bean to infuse in a saucepan. Keep warm.
  2. Sift together the flour, cocoa powder and baking powder.
  3. Whip the eggs, sugar, salt and inverted sugar to ribbon stage in the mixer.
  4. Once the mixture is fluffy, add in the oil and mix using a spatula.
  5. Add the flour mixture to the whipped egg mixture and fold it just until it comes together.
  6. Strain the infused butter and add it into the egg mixture in several additions.
  7. Mix well after each addition.
  8. Warm the milk to 50°C (122°F) and add it to the batter. Mix until perfectly combined and smooth.
  9. Pour the mixture into a bowl, cover with plastic film and make sure the plastic touches the surface of the batter to prevent a skin from forming.
  10. Refrigerate the batter overnight.
  11. Butter the madeleine mold using a brush. It is very important to apply a thin, even layer of butter into the mold.
  12. Sift the flour onto the molds. Tap the mold on the side in both directions to ensure the molds are evenly floured and then remove the excess flour.
  13. Pour the batter into a piping bag. Flatten it on the table and let the batter warm up, if needed, in order to pipe more easily.
  14. Pipe into the prepared madeleine molds. It is important that the molds are all uniformly filled from the front to the back. About 90% of the mold should be filled.
  15. Place the mold into the freezer for 10 minutes.
  16. After 10 minutes in the freezer, immediately bake at 180°C (356°F) for 8-10 minutes, depending on the power of your oven. For the best result, put the madeleine tray from the freezer straight into the hot oven onto an already hot tray.
  17. Remove from the oven and unmold immediately. Allow to cool completely on a rack.

Raspberry Jam

ingredients preparation
  • 170g
    fresh raspberries
  • 170g
    raspberry puree
  • 154g
    sugar
  • 6g
    pectin NH
  1. Combine the raspberries and the purée and warm to 40°C (104°F).
  2. Combine the sugar and the pectin and whisk into the warmed mixture.
  3. Bring to a boil and cook to a jam consistency, about 5 minutes.
  4. Test the jam by placing a small amount of the jam onto a cold surface and allow it to cool down for a few minutes. Check the consistency of the jam with your finger. Repeat this test as needed until the jam is cooked to a consistency well suited for piping.
  5. Remove the jam from the heat and pour out into a mixing bowl.
  6. Cover with plastic film to prevent a skin and allow to cool completely before using.
  7. The jam will be used to fill the madeleines.

Dark Chocolate Piping Ganache

ingredients preparation
  • 153g
    Whole milk
  • 153g
    glucose syrup DE 38
  • 254g
    70-30-38NV
  • 153g
    Heavy cream 35% fat
  • 37g
    CM-CAL
  1. Combine the glucose syrup and the milk in a small saucepan and bring to the boil.
  2. Combine the chocolates in a mixing bowl.
  3. Pour the boiled milk mixture over the chocolates and emulsify using a spatula.
  4. Once the ganache forms, add in the heavy cream and continue blending until smooth and uniform. Emulsify with an immersion blender in order to achieve the best possible texture.
  5. Pour the ganache out into a mixing bowl and cover with plastic film.
  6. Allow to crystallize at room temperature until the ganache reaches the proper piping consistency. This usually takes around 4 hours.
  7. The ganache will be used to pipe on top of the madeleines.

Assembly

ingredients preparation
  • fresh raspberries
  • powdered sugar
  • Gold leaves
  1. Smooth the jam using a spatula and place into a piping bag with a 5 mm (0.2”) tip.
  2. Place the ganache into a piping bag with a number 825 star tip.
  3. Pipe some raspberry jam into the bottom of each madeleine, just until you feel the pressure of the jam build inside the madeleine.
  4. Pipe a rosette of ganache on top of each madeleine.
  5. Dip the bottoms of the raspberries in powdered sugar, then pipe some raspberry jam into the raspberries and place them attractively on top of the rosettes of ganache on the madeleines.
  6. Garnish with gold leaf on the raspberry jam inside the raspberries.

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