Madeleine with raspberries and bitter chocolate
Cooking time:
1 hour
Active time:
1 hour
Complexity:
Average
Let the finished dough cool in the refrigerator for 12-24 hours
About a man who suddenly suddenly remembered some episode from his past, the French say: "He ate Proust's madeleine." We suggest making an elegant variation of this popular dessert - with raspberries and dark chocolate. We guarantee: you will remember this taste again and again!
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Recipe "Madeleine with raspberries and bitter chocolate"
Ingredients for 18-20 portions
butter
100 g
peanut butter
55 g
icing sugar
120 g
proteins
100 g
wheat flour
25 g
almond flour
60 g
raspberry puree
140 g
sugar
30 g
pectin NH
5 g
lemon juice
10 g
dark chocolate
150 g
Step 1/10
Melt the butter in a saucepan and bring it to a boil, boil until it turns brown. It will take about 3-4 minutes.
Step 2/10
In hot butter, add peanut butter, stir with a whisk until smooth.
Step 3/10
Separately combine two types of flour, powder and proteins, add the oil and peanut mass to the mass of flour and proteins, mix with a spatula.
Step 4/10
Transfer the dough to a pastry bag, put in the refrigerator for 12-24 hours.
Step 5/10
Preheat the oven to 180C. If you use a silicone mold, you don't have to lubricate it. The metal mold must be lubricated with a thin layer of butter and sprinkled with flour.
Step 6/10
Bake for 18 minutes at 180C. Cool on the screen.
Step 7/10
For the jelly, combine the pectin and sugar separately, heat the puree to a steam, add the pectin with the sugar and, stirring with a whisk, bring the jelly to a boil, boil for a minute and remove from the heat. Add the lemon juice and stir.
Step 8/10
Pour 1 tbsp. l. jelly in molds, put madeleines on top, press down and remove the freezer for 1 hour.
Step 9/10
Remove the ready-made madelenks from the mold, cover with stamped chocolate. To do this, melt 100 g of chocolate in a water bath or in short pulses for 10-15 seconds in the microwave. Add the remaining 50g and stir the mass vigorously with a silicone spatula until all the chocolate has melted. Measure the temperature of the chocolate with a needle or laser thermometer: should be 32-33 ° C.
Step 10/10
Dip each madeleine in chocolate and put in the freezer for 15 minutes. Ready-made cookies can be stored in a closed container for up to 7 days in the refrigerator and up to three months in the freezer.
Ingredients for 18-20 portions
butter
100 g
peanut butter
55 g
icing sugar
120 g
proteins
100 g
wheat flour
25 g
almond flour
60 g
raspberry puree
140 g
sugar
30 g
pectin NH
5 g
lemon juice
10 g
dark chocolate
150 g
Nutritional value per 100 g
Calories
411 kcal
Proteins
7 g
Fats
25 g
Carbohydrates
40 g
Saturated fat
12 g
Dietary fiber
5 g
Added sugar
27 g
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