RASPBERRY MADELEINES WITH WHITE CHOCOLATE GLAZE

Delicate, buttery, and filled with fresh raspberry compote - these madeleines are a little homage to Paris, with the recipe given to me by the wonderful pastry team at Josette in Dubai. They’re light, airy, and perfect for gifting, nibbling, or for simply indulging with a cup of tea.

I love that you can make the batter ahead and keep it chilled (the longer it sits, the bigger the rise), and the raspberry compote brings a fresh, tart sweetness that pairs beautifully with the honeyed, browned butter flavor of the madeleines. To finish these beauties the Josette way, dip the scalloped side into raspberry or white chocolate and, if you can get your hands on them, finish with a sprinkle of freeze-dried raspberries.

Perfect for any occasion, but especially when you want a bite of everyday luxe.

Delicate, buttery, and filled with fresh raspberry compote - these madeleines are a little homage to Paris

Print Recipe

RASPBERRY MADELEINES WITH WHITE CHOCOLATE GLAZE

Servings: Approximately 20-25

INGREDIENTS

Madeleines

• 250 grams unsalted butter
• 150 grams whole eggs (approximately 3 extra-large eggs)
• 75 grams full-fat milk (about 5 tablespoons)
• 2 vanilla pods, split lengthwise, seeds removed
• 165 grams caster sugar (about ¾ cup)
• 250 grams cake flour (about 2 cups)
• 15 grams baking powder (about 1 tablespoon)
• 40 grams honey (about 3 tablespoons)
• Pinch of salt

Raspberry Compote

• 130 grams raspberry puree
• 150 grams fresh or frozen raspberries
• 50–75 grams sugar (about 3–5 tablespoons, adjust to taste)
• Splash of vanilla extract

Raspberry Glaze

• 50 grams Valrhona raspberry chocolate (or substitute with the same quantity of white chocolate)
• 100 grams white chocolate
• Optional: freeze-dried or dried raspberries for garnish
  
  

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INSTRUCTIONS

1. In a saucepan, heat the butter over low-medium heat, stirring constantly until it turns a rich brown.
2. In a separate bowl, whisk together the eggs, milk, vanilla seeds, and sugar until smooth and pale.
3. Add the flour, baking powder, and pinch of salt to the egg mixture, and mix gently until combined.
4. Stir in the browned butter, then the honey, ensuring a smooth, glossy batter.
5. Pipe or spoon the batter evenly into a prepared madeleine mold.
6. Bake in a preheated oven at 175°C (350°F) for 7-8 minutes, or until the centers have risen and turned golden brown.
7. In a saucepan, heat the fresh or frozen raspberries over medium heat.
8. Add the sugar and vanilla, and bring to a boil.
9. Cook for 5–7 minutes until slightly reduced, then strain half of the mixture and combine it with the unstrained portion.
Set aside to cool slightly before using.
10. Using a double boiler or a heatproof bowl over a pot of simmering water, gently melt the raspberry chocolate and white chocolate.
11. Make sure the water does not touch the bottom of the bowl.
12. Keep warm until ready to use.
13. Fill a piping bag with the raspberry compote.
14. Insert the tip into the center of each madeleine and gently squeeze until some compote fills the middle.
15. Dip the scalloped, presentation side of the madeleine into the chocolate glaze.
16. Place on a cooling rack and, if desired, sprinkle with freeze-dried raspberries.
17. Repeat with the remaining madeleines.
18. Serve immediately and enjoy.
    
    

Tip: No need to temper the chocolate for this recipe. It will set beautifully without the extra step.