ASSORTED MADELEINES

cooking

Dark chocolate madeleine batter

• Melt GRANDPRO Cake margarine to a liquid state (no higher than 50–55 °C), cool slightly.
• In a separate bowl, mix the eggs, caster sugar, and trimoline until smooth, without beating hard so as not to saturate the mixture with air.
• Add the praliné to the egg mixture and mix until smooth.
• In another bowl, combine the sifted flour, cocoa powder, and baking powder. Stir with a whisk.
• Gradually add the dry ingredients to the egg mixture, stirring gently.
• Pour in the melted GRANDPRO Cake margarine and knead the batter until smooth. It should be smooth and fluid.
• Transfer the batter into a pastry bag or an airtight container.
• Refrigerate the batter for at least 4–6 hours (preferably overnight). Maturation stabilizes the texture of the batter and enhances the taste of the madeleines.
• Preheat the oven to 200 °C.
• Grease the madeleine molds with margarine or nonstick spray; if desired, dust them with cocoa powder or flour.
• Put the batter into the madeleine molds, filling each to ¾.
• Bake at 200 °C for 3–4 minutes; then reduce the temperature to 180 °C and bake for another 5–6 minutes. Test for doneness with a toothpick.

Dark ganache

• Heat the cream with trimoline to a boil; pour it over chocolate.
• Beat with a blender.
• Cool to 40 °C.
• Add GRANDPRO Cream margarine and beat again with a blender.

Lemon glaze

• Mix the powdered sugar and the lemon juice.
• Heat it in a saucepan.

Madeleine batter (for yuzu madeleines and strawberry madeleines)

• Melt GRANDPRO Cake margarine to a liquid state (no higher than 50–55 °C).
• Cool to room temperature.
• In a bowl, mix the eggs, caster sugar, and trimoline.
• Stir with a whisk (do not whip) until the sugar is dissolved and the texture is smooth.
• Grate the lemon zest on a fine grater and add to the egg mixture.
• Stir to reveal the fragrance.
• Sift the flour with the baking powder and gradually add this mixture to the egg mixture, stirring gently until smooth.
• Melt GRANDPRO Cake margarine, add to the batter and mix thoroughly. The batter should be smooth, flowing, and shiny.
• Transfer the batter into a container or a pastry bag and refrigerate for at least 4 hours, preferably overnight. (The cold batter gives madeleine a classic bump when baking.)
• Grease the madeleine molds with margarine or nonstick spray; if desired, dust them with cocoa powder or flour.
• Put the batter into the madeleine molds, filling each to ¾.
• Bake at 200 °C for 3–4 minutes; then reduce the temperature to 180 °C and bake for another 5–6 minutes. Test for doneness with a toothpick.

Yuzu ganache

• Bloom the gelatin in ice-cold water.
• Bring the cream to a boil, add the bloomed gelatin, stir, pour over the white chocolate, and beat with a blender until smooth.
• Transfer the ganache into an airtight container, cover closely with cling film or vacuumize; refrigerate for 6 hours.
• Beat the ganache to stiff peaks; add the yuzu puree.
• Transfer the ganache into a piping bag.

Yuzu madeleine assembling

• Fill a madeleine with the yuzu ganache.
• Heat the lemon glaze a little in a saucepan. It should be liquid.
• Using tweezers, dip the madeleine into the lemon glaze, and then let it drain.
• Grate some lemon zest on top of the madeleine.

Strawberry filling

• Heat the strawberry puree mixed with the lime juice to 40 °C.
• Shower in the sugar mixed with the agar; bring to a boil.
• Cool it and beat with a blender.

Red lemon glaze

• Mix the powdered sugar, the food coloring, and the lemon juice.
• Heat it in a saucepan.

Strawberry madeleine assembling

• Fill a madeleine with the strawberry filling.
• Heat the red lemon glaze a little in a saucepan. It should be liquid.
• Using tweezers, dip the madeleine into the glaze, and then let it drain.
• Sprinkle the madeleine with the freeze-dried raspberry powder.