Brown Butter Chocolate Raspberry Madeleines

Hello, hello, HELL-OH! It's been a while, hasn't it? Let me make it up to you with these darling little Brown Butter Chocolate Raspberry Madeleines draped in raspberry dark chocolate glaze and sprinkled with raspberry crunch and well, more chocolate!

I've always been intrigued by these little sponge cakes - the shell-like shape, their one-bite size, crispy/spongy texture, but more so, their name. I like yelling it out, in the same way Rocky called out to his Adrain. MADELEINE! It just feels natural.

Their lightly crisped exterior gives way to a delicious buttery, sponge-textured interior - and when I say buttery, I mean brown buttery. The classic French method involves browning (not burning) the butter slightly, which imparts a delicate nuttiness. I have made madeleines before without this step and although they were great, I can't see myself omitting this step going forward. Good quality ingredients certainly makes all the difference, as well.

I recently received a package of Gourmet Vanilla Ingredients and Gourmet Baking Essentials to try out, from the good folks at Rodelle. These Brown Butter Chocolate Raspberry Madeleines were the perfect opportunity to put the baking cocoa and vanilla bean paste to work. Superb! The cocoa imparted such a rich chocolate flavour, I likely could have omitted the chocolate from the recipe. What can I say about the vanilla bean paste? A quick search through my site will quickly reveal that this one of my most loved recipe staples. I prefer the scraped beans and paste to extract, as they each impart a more pronounced flavour.

Not only was I super pleased to try out all the yummy products I received,I was equally pleased to learn about Rodelle's efforts to create their products in a sustainable, environmentally-conscious manner.

Having served as Proust's muse in Remembrance of Things Past, these madeleines would be just perfect as-is, alongside a tall glass of bubbly, or a cup of tea/coffee.  I decided to coat them in a dark chocolate, raspberry flavoured glaze and borrowed the idea to garnish with dehydrated raspberries from Regina at Leelalicious. They lend such a pop of colour and unexpected crunch and flavour to these already delectable Brown Butter Chocolate Raspberry Madeleines.

Madeleine's sea-shell shape sure seems to bring all the boys to the yard - from Proust to the Pet Shop Boys. And so, we'll end on their British, pop note... "Over and over again I keep tasting that sweet madeleine. Looking back at my life now and then asking: if not later then when?" ("Memory of the Future" from their 2012 album "Elysium")

More Chocolatey Raspberry- liciousness:

Chocolate Oreo Cake with Raspberry Ganache

Chocolate Raspberry Espresso Cake

Raspberry Sprinkle Chocolate Bark

Tools & Ingredients Used:

Madeleine Mold     Whisks    Gourmet Baking Cocoa     Vanilla Paste

{DISCLAIMER: I received free products from Rodelle to try. This post contains affiliate links.} 

Brown Butter Chocolate Raspberry Madeleines

Brown Butter Chocolate Raspberry Madeleines draped in raspberry dark chocolate glaze and sprinkled with raspberry crunch!

Print Recipe

Prep Time: 2 hours hours 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 2 hours hours 32 minutes minutes

Course: Dessert

Servings: 16

Author: I Sugar Coat It

Ingredients

Madeleines

• 140 g browned butter ⅔ cup
• 40 g bittersweet chocolate ¼ cup, 70% cocoa
• 2 eggs
• 3 g vanilla bean paste 1tsp
• 90 g coconut sugar ½ cup
• 65 g raspberry puree 3 tbsp
• 140 g all-purpose flour 1 ⅔
• 3 g baking powder 1 tsp
• 20 g unsweetened cocoa powder 3 tbsps

Glaze

• 100 g bittersweet chocolate ½ cup
• 1 g tsp raspberry flavour ¼

Instructions

Madeleines

• Chop chocolate into small pieces. Set aside.
• Cut butter into cubes and cook butter over medium heat until it browns.
• Pour through a fine sieve into a medium bowl and allow to cool.
• Break eggs into a medium bowl. Add the vanilla paste and raspberry puree. Whisk in the sugar until smooth.
• Sift the flour, baking powder and cocoa powder onto a sheet of parchment. Add to the egg mixture and whisk until smooth.
• Pour in the warm butter and stir in the chopped chocolate pieces until evenly distributed.
• Cover the batter by pressing a sheet of plastic wrap directly onto the surface of the batter. Allow to rest at room temperature for a couple hours.
• Preheat the oven to 425ºF. Generously butter the madeleine molds and sift with generous amount of cocoa powder onto the mold using a sieve. Invert the pan and tap out the excess cocoa powder.
• Pipe or spoon the batter into the molds.
• Bake on the middle rack for approximately 10-12 minutes.
• Immediately turn the madeleines out onto a wire rack and allow to cool.

Glaze

• Roughly chop the chocolate and place in a bowl.
• Fill a saucepan with about an inch of water and place on medium-low heat. Place the bowl of chocolate over the saucepan of simmering water and to melt the chocolate. Do not allow the water to touch the bottom of the bowl or moisture form any steam to get into the bowl. Remove bowl and stir chocolate until smooth.
• Dip madeleines into the melted chocolate, sprinkle with raspberry crunch and chocolate shavings and allow to set before serving.

Notes

Best enjoyed freshly baked, or within a day.
Recipe adapted from French Pastry Fundamentals

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