Madeleines with Raspberry Jam Filling
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Category
Dessert/Cake
Cuisine
French
Servings
20 madeleines
Prep Time
30 minutes
Cook Time
22 minutes
Calories
420
Welcome to our kitchen where today we're diving into the art of French baking with our simple yet elegant Madeleines with Raspberry Jam Filling recipe!
Whether you're a seasoned baker or new to the oven, this tutorial will guide you through each step to create perfectly soft and buttery madeleines, bursting with sweet raspberry jam.
What You'll Learn:
- Preparation Techniques: We start by showing you how to properly mix and prepare the batter for smooth, flawless madeleines.
- Baking Tips: Learn the secrets to getting that classic madeleine bump and golden texture.
- Filling Process: Watch as we demonstrate the best way to incorporate the homemade raspberry jam filling that adds a burst of flavor to every bite.
Ingredients
- Whole Eggs: 100g
- Caster Sugar: 90g
- Milk: 40g
- Cake Flour: 125g, sifted
- Baking Powder: 8g
- Unsalted Butter: 140g (to be browned)
- Raspberry Puree: 100g
- Sugar: 25g
- Raspberry Liqueur: 4g
- Egg Whites: 57g
- Sugar: 110g
- Water: 35g
- Unsalted Butter: 300g, softened
- Lemon Juice: 15g
- Saucepan: For browning butter, cooking jam, and making syrup.
- Fine Mesh Strainer: To strain browned butter and ensure the jam is smooth.
- Stand Mixer or Electric Hand Mixer: For mixing ingredients and whipping egg whites.
- Thermometer: Essential for monitoring the syrup temperature for buttercream.
- Piping Bag: To neatly transfer the madeleine batter into molds.
- Madeleine Molds: Specific molds for achieving the classic madeleine shape.
- Baking Sheet: To support madeleine molds in the oven.
- Spatula: For folding ingredients gently and spreading buttercream.
- Brush: To butter the madeleine molds.
- Oven: Preheated for baking.
- Refrigerator: To chill the batter and buttercream.
For the Madeleines:
For the Raspberry Jam:
For the Italian Buttercream:
Kitchen Tools
Directions
Preparing the Madeleines:
Brown the Butter: Melt butter in a saucepan over medium heat until it develops a nutty aroma and turns golden brown. Strain to remove solids and let cool.
Batter Mixture:
In a mixing bowl, whip eggs and caster sugar until well combined. Mix in milk. Gradually add sifted cake flour and baking powder, ensuring no lumps remain. Fold in the cooled browned butter until the batter is smooth.
Transfer the batter to a piping bag and refrigerate for at least 2 hours to enhance the texture and rising.
Baking: Preheat the oven to 230°C (446°F). Brush madeleine molds with melted butter. Fill each mold about 80% full. Bake for 10-12 minutes until golden and puffed. Allow to cool and trim any excess.
Making the Raspberry Jam:
Cook the Jam:Combine raspberry puree and sugar in a saucepan. Cook over medium heat until the mixture thickens and reduces. Stir in raspberry liqueur, then cool.
Preparing Italian Buttercream:
Sugar Syrup:Combine sugar and water in a saucepan. Cook until the syrup reaches 118°C-120°C (244°F-248°F).
Buttercream:Whip egg whites to stiff peaks. Gradually add hot syrup while continuing to whip until cool and stiff. Slowly mix in softened butter until fully incorporated. Add lemon juice and whip until smooth.
Assembly:
Fill and Finish:Slice cooled madeleines horizontally. Pipe or spread a layer of Italian buttercream, then add a dollop of raspberry jam. Replace the top half of the madeleine. Optionally, dust with powdered sugar or drizzle with melted chocolate for decoration.
Recipe Video
Recipe Note
Tips and Additional Notes:
- Ingredient Temperatures: Ensure all ingredients, particularly for the buttercream, are at room temperature to achieve the best texture.
- Checking Consistency: Test the madeleine batter and buttercream for proper consistency to ensure quality results.
- Storage: Store madeleines in an airtight container to maintain freshness. Refrigerate if not consuming immediately due to the buttercream filling.
Enjoy baking these elegant and delicious Madeleines with Raspberry Jam Filling, perfect for special occasions or as a refined treat with your afternoon tea.
