I like baking treats and gifting edible things for my Mum friends on Mother’s day. I beileve it is my favourite holiday, partly because I get to celebrate my own Mum and also feel spolit and partly because the nature of treats are dainty, pretty and precious just like Mum. Raspberry madeleines have been on my mind for a while as I wanted to create the beautiful cakes with a filling in them.
I used homemade raspberry jam within the raspberry madeleines. I also stuffed a few with fresh raspberries but I think I liked the jam ones better. The two tone effect is simply by placing white chocolate that is colored in two different shades in the hole of the madeleine mold. I used this seashell mold for the design.
I’ve been on a baking spree last week and quite happy with all the cookies and mini cakes I baked up. Stay tuned, I’ll share as many recipes as I can this week.
If you a Madeleine lover like me, check out these Rosewater and Cardamom Madeleines and these Chocolate-Orange ones too.
Vanilla and Raspberry Madeleines
Makes 12 -15 madeleienes
3/4 cup (94 g)plain flour
1/4 tsp baking powder
2 eggs
1/2 cup (100 g) caster/granulated sugar
1 tsp vanilla extract
1/2 cup (114 g) unsalted butter, melted and cooled
1/4 cup raspberry jam (home made or store bought)
100 g white chocolate, melted
gel food colours of your choice
Method : Place the flour and baking powder in a medium bowl and mix to combine.
In a large bowl, place the eggs, sugar and vanilla. Using an electric mixer beat until thick, pale and doubled in volume (about 5-6 mins). Batter should fall back in a thick ribbon when beaters are lifted. Fold in the dry ingredients. Gently fold in the butter. Cover the bowl and place in the fridge for 30 mins.
Preheat oven to 200°C. Grease well, a 6 or 12-hole madeleine mold. using a spoon or piping into the mold, place half a tablespoon of batter. Place about 1/2 a tsp of raspberry jam. then cover with more batter until about 2/3rd full. Bake for 10-12 minutes or until golden and cakes spring back when pressed in the centre. Allow to remain in the mold for 1 min, then gently unmold. Place on a wire rack to cool completely.
Divide white chocolate between two small bowls. Colour the chocolate into your choice of colours using gel paste food colours. I’ve used pink and red for these madeleines. Pipe (or spoon) small amounts of melted chocolate into a clean mold. You could use both colours together for this effect (place pink on one side and red on the other) .Place madeleines over the chocolate, allowing some of it to come up the sides. Place mold tray in the fridge to set. Repeat with remaining madeleines. Madeleines should easily come off the molds. Using a brush, decorate madeleines with glitter or gold leaf. Store in an air tight container in room temperature.
