These raspberry madeleines are for raspberry lovers! They burst of raspberry flavor! They are filled with a delicious and simple raspberry coulis and dipped in the most fantastic Raspberry Inspiration chocolate from Valrhona.
These raspberry madeleines are small delicious pillows! These madeleines are surprisingly easy and quick to make! Madeleines has a reputation of being finicky, but this recipe is super simple and quick to make. You will end up wanting to make them over and over again.
For more madeleine recipes, try Passion Fruit Madeleines, Rhubarb Madeleines and Chocolate Madeleines with Dulce de Leche.
STEP-BY-STEP INSTRUCTIONS - COULIS
The full recipe is down below in the recipe card.
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.
STEP-BY-STEP INSTRUCTIONS - MADELEINES AND CHOCOLATE COVER
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.
STORAGE
As madeleines are such small cakes, they can become dry relative fast. Madeleine should be enjoyed as close to baking them as possible for the best result. These raspberry madeleines can though be stored in an airtight container at room temperature.
Other Madeleine Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Raspberry Madeleines
Equipment
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.
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