Vanilla and Raspberry Madeleines

https://www.debuyer.com/fr/blog/post/madeleines-vanille-et-framboise.html

What better detail than a beautiful bouquet. And if it's vanilla and raspberry madeleines , the gift is delicious! You will conquer the heart and palate of whoever receives it. Because although flowers are always welcome, with these shells dipped in pink chocolate you won't make anyone sneeze.

You will see that this recipe for Vanilla and Raspberry Madeleines is very simple. You just have to keep in mind that the dough requires a period of rest before baking the shells, so it is advisable to prepare it the afternoon before and let it rest in the refrigerator overnight.

These very French muffins are divinely eaten as is, but the chocolate coating gives them a delicious touch , whatever variety you use. Both black, milk chocolate, white or, in this case, pink, transform each madeleine into a round bite, which lacks nothing.

If you want to surprise with a bouquet that is as original as it is delicious, nothing is as simple as preparing this recipe. I assure you that there will be no better flowers than these vanilla and raspberry Madeleines .

So that you don't miss a single detail, here is the recipe, with the ingredients and the preparation step by step.

Ingredients

• 2 large eggs
• 110g sugar
• 150 g plain flour
• 6 g chemical yeast (chemical booster, type "Royal")
• 75g butter
• 28 g honey
• 1/2 vanilla pod
• 18-20 small raspberries
• 60 g pink chocolate (you can also use white, dark or milk)

Elaboration

1. Put butter with honey in a saucepan and heat over low heat until melted (you can do it in the microwave, in batches of 20 seconds to control it and prevent it from burning).
2. In the bowl of the KitchenAid mixer, put the sifted flour, the impeller and the sugar.
3. Using a thin-point knife, cut the half vanilla bean in half, scrape out the seeds and add them to the mixer bowl.
4. Using the whisk attachment, gently stir the flour to mix with the sugar, driving force and vanilla seeds.
5. Add the eggs one by one and beat gently until combined. Increase the speed and beat faster for about 5 minutes.
6. Reduce the speed again and gradually add the melted honey and butter mixture in a thread. To prevent splashing, let it fall from the side of the bowl.
7. Increase the speed slightly and beat at medium speed for 1 minute so that everything is mixed well.
8. Cover the dough with plastic wrap and let it rest, ideally overnight or at least for 4 hours.
9. Once the time has elapsed, grease the cavities of the De Buyer madeleine mold with melted butter and sprinkle a little flour on them. Tap the mold with your hand to remove excess flour. You can also grease the mold using mold release spray.
10. Take the dough out of the refrigerator and put it in a pastry bag or in the Le Tube pressure gun and distribute a little dough in each cavity, placing a raspberry in each one.
11. Fill the spaces with the rest of the dough, without exceeding 3/4 of the capacity of each cavity and place the mold in the refrigerator.
12. Turn on the oven and preheat to 210º C.
13. When it reaches the temperature (you can check this using an oven thermometer ) place the mold in the oven and immediately lower the temperature to 170º C. Bake for 8 to 10 minutes.
14. Remove the mold from the oven and let it cool for about 3 minutes before removing the shells from the mold.
15. To decorate the madeleines, melt the pink chocolate in a bain-marie or in the microwave, making sure it doesn't burn.
16. When it is melted, bathe each shell by dipping it diagonally about halfway. Shake the madeleines a little when removing them from the melted chocolate, until they stop dripping, and let the chocolate crystallize by placing the shells on a rack until it cools completely.
17. If you want to present them in an original way, prick each madeleine with a long skewer stick; Accompany them with other flowers and wrap them forming a bouquet that is as sweet as it is pretty.

Grades

• So that the bouquet does not disassemble due to the weight of the madeleines, leave it in a horizontal position at all times, on a tray or on the table.
• You can dip the shells in the chocolate you like best; Pink is especially pretty if you want to give them as gifts, but a bouquet of madeleines dipped in various chocolates is also very attractive.