Giant Madeleine- By Chef Mathias Gautron

madeleine à partager

GIANT MADELEINE TO SHARE  

Chef Mathias Gautron gives us his recipe made in our silicone mould

Preamble

Recipe for a madeleine- MAE Ref. 013440
Would you like to make this recipe? Find the giant madeleine mould and our various food silicone moulds


Recipe

Lemon Madeleine Biscuit

Ingredients :

7.5 g PatisFrance Volcano
165 g whole eggs
180 g caster sugar
150 g flour
47.5 g whole milk
30 g oil
150 g butter
3 g salt
9 g lemon peel

Process :

Heat the butter, oil and salt in a saucepan until it reaches +/- 50°C.
Add the cold milk, then the sifted flour and volcano.
Mix well to obtain a homogeneous mass.
At the same time, mix the eggs and sugar with a mixer and add to the previous mixture.
Spread a 1 cm high layer evenly in a 30×20 frame.
Bake at 160°C in a ventilated oven for about 10-12 minutes.
Once cold, set aside and wrap in plastic wrap.

Red fruit compote

Ingredients :

300 g Starfruit Strawberry
160 g Starfruit Raspberry
80 g Starfruit Lemon
135 g caster sugar
16 g Pectin NH
14 g Cointreau

Process :

Heat the fruit purees to 40/50°C, add the sugar, mix with the pectin and bring to the boil.
Cool rapidly to below 40°C, add the alcohol, mix and keep cold (4°C) to allow the pectin to act completely.
Then mix to soften and arrange in 100 gr in the Madeleine mould, then freeze.

Desweetened vanilla icing

Ingredients :

125 g Whole milk
125 g Patiscrem PatisFrance
15 g acacia honey
32 g sugar
32 g Xylitol E967
6 g Pectin X58
0.5 g PatisFrance Vanilla Bean

Process :

Heat the milk, cream and honey with 2/3 of the sugar.
Add the remaining sugar/pectin mixture. Blend.
Bring to the boil and cook for 2 minutes on a very low heat. Blend.
Optimum storage time: 6 days.
Storage: Refrigerator at +4°C.

Desugared pastry cream

Ingredients :

100 g milk
18 g egg yolk
12 g Brown cane sugar
5 g PatisFrance cornstarch
20 g Butter
0.5 g PatisFrance Vanilla Bean
5 g T65 wheat flour

Process :

Mix the yolks with the potato starch, flour and a little cold milk.
Heat the milk and sugar to a simmer, pour 2/3 of it over the previous mixture.
Pour the mixture into the pan and cook like a pastry cream for about 3 minutes.
When cooked, add the butter and transfer to a baking tray, wrap and place in the freezer to cool quickly.
Storage: Refrigerator at +4°C.

Desugared vanilla mousse

Ingredients :

150 g desugared custard
250 g desugared vanilla icing
250 g Mascarpone
500 g Patiscrem PatisFrance

Process :

Mix all the ingredients with a mixer until the desired consistency is reached.
Optimum storage time: 3 days.
Storage: Refrigerator at +4°C.

Methode :

Arrange the red fruit compote in the gaps of the Madeleine mould.
Place the vanilla mousse and add the lemon madeleine biscuit.
Cover with the mousse. Freeze.
Frost the Madeleine entremets with Neutral Mirror Glaze at 40°C.
Make the madeleine shapes with Belcolade Extra White Chocolate, tempered.
Place the entremets in the shells and spray with coloured cocoa butter.
Decorate with chocolate heart and gold leaf.

Recipe proposed by Mathias Gautron for Maé Innovation.