This is the dessert as part of my six-course 1930s Parisian Supper Club held at Brown and Green cafe, Crystal Palace. It’s a classic madeleine recipe with raspberry jam running through the sponge and freeze-dried strawberry pieces to decorate, to make up for the lack of fresh fruit seasonally in March.
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Makes 18/serves 4 (with leftover madeleines)
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110g unsalted butter, softened
110g caster sugar
2 eggs
110g self raising flour
60g raspberry seeded jam
150g white chocolate
3 tbsp freeze-dried strawberry pieces
130ml double cream
35g dark chocolate
icing sugar to dust
a 18-hole silicone madeleine mould
a large oven tray
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Preheat the oven to 180°C/160°C/gas mark 4 and place the mould on the oven tray. In a large bowl, whisk together the butter and sugar for 2 mins, until fluffy, then whisk in the eggs, one at a time. Stir in the flour and then the raspberry jam. Scoop a rounded tablespoon of the mixture in each of the madeleine holes and leave in a mound, without flattening out. Bake for 10-15 mins, until golden. Allow to cool.
Place the double cream in a saucepan and boil. Off the heat, add the dark chocolate and let it stand for 5 mins. Whisk the cream and chocolate together, and allow to cool completely. Transfer the mixture to a tub and chill for 2 hours.
Line an oven tray with baking paper. Break the white chocolate into a microwaveable pot and microwave for 1 min to 1 min and 30 seconds, or until you can mix the chocolate until smooth. Dip each madeleine halfway into the melted chocolate and place on the lined tray. Sprinkle the freeze-dried strawberries over the white chocolate, as you go. Allow to set.
Whisk the chilled chocolate mixture for 2-3 mins, until the mixture thickens. It can now be scooped into servings.
Place two madeleines on a serving plate each and accompany them with a serving of mousse each. Dust with icing sugar and serve.
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