Raspberry Madeleines

 I have many kinds of madeleine pan right now, the lovely pattern makes me happy each time that I use them. 

The classic one is always my favorite (but I just can't stop buying new patterns, hehe). 

Today, I use my classic madeleine pan to make raspberry madeleine. 

I didn't mix the raspberry into all of the batters but mixed it with some of the batters and make a marble effect in the madeleine instead. 

For more deliciousness (and cuteness), I pipe raspberry ganache into the center of the madeleine and decorate it with white chocolate and freeze-dried raspberry. You can skip the ganache and decoration because only the raspberry madeleine is delicious!! 

Raspberry Madeleines

Makes 8 pieces

Madeleine batter
60 g ............................ Unsalted butter
10 g ............................ Honey

1 ................................. Egg (about 60 g)

1/2 tsp ........................ Vanilla Extract

.................................... Pinch of Salt
40 g ............................ Granulated sugar

50 g ............................ Cake flour

2 g .............................. Baking powder

Raspberry batter
10 g ............................ Raspberry powder

5 g .............................. Raspberry liqueur (Or milk)

60 g ............................ Madeleine batter

Raspberry chocolate ganache
20 g ............................ Whipping cream

20 g ............................ Raspberry chocolate (Inspiration Raspberry)

For decoration

................................... White chocolate 

................................... Freeze-dried raspberry

Melt the butter in the microwave and mix in the honey.

Let it cool to 50℃ before using it.

Put the egg, vanilla extract, sugar, and salt into a bowl and stir to combine.

Set the bowl over the pan of hot water.

Stir until it reaches 40℃

Sift the cake flour and baking powder into the bowl.

Mix to combine.

Pour the melted butter and honey mixture into the bowl. In 2 additions.

Mix to combine.

Put the raspberry powder into a bowl with raspberry liqueur (or milk) and 60 g of madeleine batter.

Mix to combine.

Put the two types of batter alternately into a piping bag. Refrigerate for 3 hours.

Brush 8-Hole Madeleine pan with butter. Sift the cake (or bread) flour over the buttered pans.

Turn the pan upside down and tap to remove the excess flour. Refrigerate until needed.

Warm the whipping cream in the microwave (600W) for 20 seconds. Put the raspberry chocolate into the whipping cream, stir slowly until fully melted, and let it cool completely.

Before baking, preheat an oven to 190℃

Divide the batter into the prepared pans.

Bake in a 190℃  preheated oven for 12 minutes.

Turn the cake upside-down, and let it cool completely.

Poke into the humps of the madeleines.

Pipe the ganache into the madeleines.

Dip the madeleine into the melted white chocolate and decorate with freeze-dried raspberry. 

Raspberry Madeleines