Luscious Raspberry Madeleines: A Guide to Perfect Petite French Cakes with a Chocolate Kiss
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Prepare to fall in love with these utterly delightful Raspberry Madeleines! If you’re a true raspberry aficionado, these charming French shell-shaped cakes are designed just for you. Each bite delivers an explosion of vibrant raspberry flavor, meticulously crafted to achieve perfect balance and irresistible indulgence. They aren’t just bursting with fruit; they’re thoughtfully filled with a homemade, simple yet exquisite raspberry coulis and then lovingly dipped in the most luxurious Valrhona Raspberry Inspiration chocolate. This unique combination elevates a classic French treat into a modern masterpiece.
These Raspberry Madeleines truly are small, delicious pillows of joy. Despite their sophisticated appearance, you might be surprised to discover how easy and quick they are to make. Madeleines often carry a reputation for being finicky or challenging to bake, but this particular recipe simplifies the process, ensuring a smooth and enjoyable baking experience. You’ll find yourself reaching for this recipe again and again, eager to recreate these tender, flavorful treats. The magic lies in a few key techniques that unlock their signature delicate texture and charming hump.
The allure of madeleines dates back centuries, originating from the Lorraine region of France. These petite cakes, often referred to as “petite madeleines” or “gateaux madeleines,” are instantly recognizable by their distinctive shell shape, a result of being baked in special madeleine pans. Traditionally, they are simple butter cakes, celebrated for their light, airy crumb and rich, buttery flavor. Our raspberry version takes this classic to new heights by infusing it with fresh, tangy fruit and a luxurious chocolate coating, making each madeleine an unforgettable experience.
For those eager to explore more madeleine varieties, be sure to try our Passion Fruit Madeleines, the seasonal Rhubarb Madeleines, and the decadent Chocolate Madeleines with Dulce de Leche.
Crafting Your Raspberry Madeleines: Essential Tips & Step-by-Step Guidance
Achieving the perfect madeleine is all about technique and a little patience. While the full, detailed recipe can be found in the recipe card below, these expanded step-by-step instructions will walk you through each stage, providing insights and tips for the best possible results. From preparing the vibrant raspberry coulis to achieving that iconic madeleine hump and finishing with a decadent chocolate coating, we’ll cover it all.
Preparing the Fresh Raspberry Coulis
The heart of these raspberry madeleines is the bright, tangy coulis. It’s incredibly simple to prepare and adds a burst of freshness that complements the rich cake. Using defrosted raspberries ensures they blend smoothly and release their full flavor.
In a small blender or food processor, combine the defrosted raspberries with the powdered sugar. Blend until the mixture is completely smooth and free of any large fruit pieces. For an even more refined coulis, you can pass the mixture through a fine-mesh sieve to remove any seeds, though this step is optional based on your preference for texture. Once blended, transfer the vibrant coulis into a small piping bag. This makes it much easier to fill the madeleines later. Seal the bag and place it in the refrigerator. Chilling the coulis not only helps it thicken slightly but also ensures it’s perfectly cool and ready to use once your madeleines are baked and assembled.
Baking the Perfect Madeleines
Now for the main event: the madeleines themselves! The batter preparation is straightforward, but a few crucial steps will guarantee that coveted hump and a tender crumb.
The Madeleine Batter
First, gently melt the butter. The key here is to melt it completely without allowing it to boil. Boiling can alter its properties and affect the texture of your madeleines. Once melted, set it aside to cool slightly while you prepare the rest of the batter.
In a medium-sized mixing bowl, crack the egg and add the granulated sugar. Using a hand whisk, mix these two ingredients together thoroughly for about 1 minute until they are smooth and well combined. You’re looking for a homogeneous mixture, not necessarily a frothy one at this stage, but ensuring the sugar dissolves well is important. Stir in the vanilla extract, gently incorporating it into the wet ingredients.
In a separate small bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. This ensures all dry ingredients are evenly distributed. Then, sift this dry mixture over the wet ingredients in the larger bowl. Sifting prevents lumps and helps create a lighter madeleine. Gently fold the dry ingredients into the wet until they are just combined. Be careful not to overmix, as this can lead to tough madeleines. A few streaks of flour are acceptable at this point.
Finally, carefully add the slightly cooled melted butter to the batter. Using a spatula, gently fold the butter into the mixture until it’s fully incorporated. Again, avoid overmixing. Cover the bowl with plastic wrap, pressing the film directly onto the surface of the batter. This prevents a skin from forming. Refrigerate the batter for at least 2 hours. This chilling step is absolutely crucial for developing the madeleines’ signature “hump.” The cold batter hitting a hot oven creates thermal shock, forcing the center to rise.
Baking & Cooling
Once your batter has been chilling for about 1.5 to 2 hours, start preheating your oven to 190ºC (375ºF). This gives the oven ample time to reach and stabilize at the correct temperature.
Prepare your madeleine pan. If you’re using a traditional metal madeleine pan, brush each cavity thoroughly with melted butter and then lightly dust with flour, tapping out any excess. This prevents sticking and ensures a beautiful release. However, if you’re using a silicone mold, as many bakers prefer for ease of use, you can skip this greasing step entirely as silicone is naturally non-stick.
Transfer the chilled madeleine batter into a piping bag, or simply use a spoon to carefully fill each cavity of your madeleine silicone mold. Fill each cavity about two-thirds full; typically, this recipe yields 9 perfectly sized madeleines.
Bake the madeleines for 10-11 minutes. Keep a close eye on them; they are done when the edges begin to turn a light golden color and, most importantly, the distinctive hump has appeared in the center. This hump is the hallmark of a perfectly baked madeleine!
Once baked, remove the madeleines from the oven and allow them to cool in the mold for just 2 minutes. This brief cooling period helps them firm up slightly. Then, gently lift them out of the silicone mold and transfer them to a wire cooling rack to cool completely while you prepare the decadent chocolate cover. Ensuring they cool on a rack prevents them from becoming soggy.
The Fantastic Raspberry Chocolate Cover
The final touch is the exquisite chocolate coating, which adds another layer of raspberry flavor and a beautiful sheen to your madeleines.
Before you begin, wash and thoroughly dry your madeleine silicone mold. Any moisture can cause the chocolate to seize or create imperfections.
Carefully melt the Valrhona Raspberry Inspiration chocolate. This specialized fruit couverture chocolate has a naturally vibrant raspberry flavor. You can melt it using a double boiler method (a heatproof bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water) or in the microwave in short bursts, stirring frequently to prevent burning. Once melted, stir in the flavor-neutral oil (such as canola or grapeseed oil). This helps to thin the chocolate slightly, making it smoother for dipping and giving it a lovely shine once set.
Divide the melted raspberry chocolate evenly into 9 cavities of your clean, dry madeleine silicone mold. Work relatively quickly, but carefully. Take one cooled madeleine and gently place it on top of the chocolate in a cavity, pressing down lightly. The goal is for the chocolate to coat the top and sides of the madeleine. Repeat for all madeleines. Once all madeleines are in place, transfer the silicone mold to the freezer. This will help the chocolate set quickly, usually within 5-10 minutes, ensuring a crisp shell.
Once the chocolate has fully set and is firm to the touch, retrieve the madeleines from the freezer. Using a small piping tip (the round end) or a sharp, small knife, carefully make a small hole in the middle of each madeleine’s flat side (the part covered in chocolate). This creates a pocket for your raspberry coulis. Take your chilled raspberry coulis from the fridge and fill each hole. The vibrant coulis will peek through, signaling the delicious surprise inside.
Gently remove the finished madeleines from the silicone mold, handling them with care to preserve their delicate chocolate coating. And just like that, they are ready to be enjoyed! For the absolute best taste and texture, madeleines should be savored as close to baking them as possible.
Storage and Enjoyment: Keeping Your Madeleines Fresh
Madeleines, being small and delicate, have a tendency to become dry relatively quickly. Their charm lies in their tender, moist crumb, which is best experienced when they are fresh from the oven. Therefore, these raspberry madeleines, like most madeleines, should ideally be enjoyed as close to the moment you bake and assemble them as possible for that peak deliciousness.
However, if you have any leftovers, they can be stored. Place your raspberry madeleines in an airtight container at room temperature. This will help to preserve their freshness for 1-2 days. While they will still be delicious, their texture might be slightly different than when freshly baked. If you wish to extend their life, you can also freeze unfurnished (without coulis or chocolate coating) madeleines in an airtight container for up to a month. Thaw them at room temperature, then proceed with the coulis and chocolate dipping steps for a fresh-tasting treat.
Other Madeleine Recipes To Try
- Raspberry Madeleines
- Choux au Craquelin with Raspberry and Nutella
- Choux au Craquelin with Coffee and Dulce de Leche
- Chocolate Madeleines with Dulce de Leche
If you loved baking and tasting these delightful raspberry madeleines, please make sure to leave a STAR REVIEW below! Your feedback helps other bakers discover and enjoy this recipe. Don’t forget to tag me on Instagram @juliemarieeats to share your beautiful creations. For more inspiring baking ideas and delicious recipes, be sure to follow me on Pinterest.
Raspberry Madeleines
Pin Recipe
Equipment
- 9 cavity Madeleines silicone mold
Ingredients
RASPBERRY COULIS
- 50 g frozen raspberries defrosted
- 25 g powered sugar
MADELEINES
- 55 g butter melted
- 1 large eggs room temperature
- 50 g granulated sugar
- ½ teaspoon vanilla extract
- 55 g all-purpose flour
- ¼ teaspoon baking powder
- 1 pinch salt
CHOCOLATE COVER
- 90 g Raspberry Inspiration chocolate Valrhona
- 5 g flavor neutral oil e.g. canola oil
Instructions
RASPBERRY COULIS
- In a small blender, blend together defrosted raspberries and powered sugar together until smooth.
- Add the coulis to a small piping bag and place it in the fridge while making the madeleines.
MADELEINES
- Melt the butter, without letting it boil. Once melted set it aside while making the batter.
- In a bowl add the egg and granulated sugar. With a hand whisk, mix well together until smooth and combined. About 1 min. Add the vanilla extract and gently mix it in.
- In a separate small bowl mix together the flour, baking powder and salt. Then sift it over the bowl with the wet ingredients and gently mix it together until just combined.
- Now carefully add the melted butter and with a spatular fold it into the batter. Cover the batter so the cling film touches the surface of the batter and refrigerate the batter at least 2 hours.
- Once there is about 30 min until the batter is done in the fridge, preheat oven to 190ºC.
- If using a metal pan brush the Madeleines pan with melted butter, if using a silicone mold like I do, then this skip this step.
- Add the Madeleines batter to a piping bag or use a spoon to fill the Madeleines silicone mold with batter. Fill each cavity. It should reach to 9 Madeleines.
- Bake for 10-11 minutes or until edges begin to become a little golden and the signature bump has appeared. Allow the Madeleines to cool for 2 min. Then gently lift them out of the Madeleine silicone mold and let them cool down on a cooling rack while making the chocolate cover.
CHOCOLATE COVER
- Wash and thoroughly dry the Madeleine silicone mold.
- Melt the Raspberry Inspiration chocolate from Valrhona and add the flavor neutral oil. Stir until combined. Divide the chocolate into 9 of the Madeleine silicone mold cavities and place a Madeleine on top and gently press it down. Lift them Madeleine silicone mold into the freezer to quickly set for 5-10 min.
- Once set, make a small hole in the middle of the madeleines with e.g. piping tip. Fill the hole with the raspberry coulis. Gently remove the Madeleines from the silicone mold and they are ready to be enjoyed.
- Madeleines should be enjoyed as close to baking them as possible for the best result.