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Madeleine

Madeleines with assorted ganache and fruit compote fillings.

Chocolate Dairy Dough

Madeleine

Pascal Molines

Pascal Molines

MOF Patissier, France

Ingredients

For 16 servings

Madeleines

320 g eggs

320 g caster sugar

1 g salt

1 vanilla pod

160 g Debic Stand & Overrun

400 g flour

16 g Baking Powder

220 g Debic Crème Butter, melted

20 g grapeseed oil

Chocolate ganache

150 g Debic Stand & Overrun

140 g dark chocolate 63%

15 g Debic Crème Butter

Matcha ganache

150 g Debic Stand & Overrun

280 g white chocolate 35%

10 g Debic Crème Butter

12 g matcha tea

Passion fruit ganache

150 g passion fruit pulp

320 g white chocolate 35%

10 g Debic Crème Butter

Hazelnut praliné cream

160 g Debic Stand & Overrun

320 g hazelnut praliné

Strawberry compote

250 g strawberry purée

40 g sugar

8 g pectin

5 g gelatine mass

Debic products used

Crème Butter 4x2.5KG

Stand & Overrun 1L

Preparation

Madeleines

Mix the eggs, sugar, salt, vanilla and Stand & Overrun, then add the flour and sifted baking powder.

Then add the melted butter, with the grapeseed oil.

Leave to stand for 2h. Bake at 190°C for 7/8 minutes.

Fillings

Chocolate ganache: Mix all the ingredients at 35°C, blend and set aside.

Matcha ganache: Mix all the ingredients at 32°C, blend and set aside.

Passion fruit ganache: Mix all the ingredients at 32°C, blend and set aside.

Hazelnut praliné cream: Hazelnut praliné cream

Strawberry compote: Cook the pulp, sugar and pectin, then add the gelatine mass. Blend and set aside.

Assembly

Chocolate

Fill a madeleine with chocolate ganache and dip the base in dark chocolate.

Matcha

Fill a madeleine with matcha ganache and dip the base in green-coloured white chocolate.

Strawberry

Fill a madeleine with strawberry compote and dip the base in red-coloured chocolate.

Passion fruit

Fill a madeleine with passion fruit ganache and dip the base in yellow-coloured chocolate.

Hazelnut caramel

Fill a madeleine with hazelnut caramel and dip the base in milk chocolate.

Chocolate Dairy Dough

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Debic for chefs