Giant madeleine recipe by chef Mathias Gautron

The giant madeleine: a gourmet recipe by Mathias Gautron

Pastry chef Mathias Gautron invites you to discover his exclusive recipe made with our silicone mould specially designed for the giant madeleine. A delicate and refined pastry, perfect to share a friendly moment on a special occasion or simply to treat yourself.

Thanks to this high-quality silicone mould, you can easily recreate this lemon madeleine, enhanced by a red fruit compote and a sugar-free vanilla mousse. Follow step by step this gourmet and innovative recipe, designed for professionals.

Want to make this recipe? Find our giant madeleine mould as well as our full range of food-grade silicone moulds to get started with ease.

 

 

 

Step 1: Lemon madeleine biscuit

Ingredients:

• 7.5 g Volcano PatisFrance
• 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 zest

Method:

Heat butter, oil, and salt in a saucepan until about 50°C.

Add the cold milk, then sifted flour and volcano powder.

Mix well until a smooth batter forms.

Meanwhile, whisk the eggs and sugar, then fold into the previous mixture.

Pour a consistent 1 cm thick layer into a 30×20 cm frame.

Bake at 160°C in a ventilated oven for about 10-12 minutes.

Once cooled, wrap and set aside.

Step 2: Red fruit compote

Ingredients:

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

Method:

Heat the fruit purees to 40/50°C, add the sugar mixed with pectin, and bring to a boil.

Cool quickly below 40°C, add the alcohol, mix and chill at 4°C to allow the pectin to fully set.

Then blend to soften, portion 100 g into the madeleine mould shapes, and freeze.

Step 3: Sugar-free vanilla glaze

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 vanilla pod PatisFrance

Method:

Heat the milk, cream, and honey with two-thirds of the sugar.

Add the remaining sugar mixed with pectin gradually while blending.

Bring to a boil and cook for 2 minutes on very low heat. Blend.

Optimal shelf life: 6 days.

Storage: Refrigerate at +4°C.

Step 4: Sugar-free pastry cream

Ingredients:

• 100 g milk
• 18 g egg yolks
• 12 g brown cane sugar
• 5 g corn starch PatisFrance
• 20 g butter
• 0.5 g vanilla pod PatisFrance
• 5 g wheat flour T65

Method:

Mix the yolks with starch/potato starch, flour, and a little cold milk.

Heat the milk and sugar until just boiling, pour two-thirds over the yolk mixture.

Return everything to the saucepan and cook like pastry cream for about 3 minutes.

Once cooked, add the butter, then transfer to a tray, cover, and freeze quickly to chill the core.

Storage: Refrigerate at +4°C.

Step 5: Sugar-free vanilla mousse

Ingredients:

• 150 g sugar-free pastry cream
• 250 g sugar-free vanilla glaze
• 250 g mascarpone
• 500 g Patiscrem PatisFrance

Method:

Whisk all ingredients until reaching the desired volume.

Optimal shelf life: 3 days.

Storage: Refrigerate at +4°C.

Assembly and finishing: chef’s tips

1. Pipe the red fruit compote into the cavities of the madeleine mould.
2. Add the vanilla mousse and then the lemon madeleine biscuit.
3. Seal with more mousse. Freeze.
4. Glaze the madeleine dessert with neutral mirror glaze tempered to 40°C.
5. Create madeleine shapes using tempered Belcolade Extra White Chocolate.
6. Place the dessert into the shells and spray with coloured cocoa butter.
7. Decorate with a chocolate heart and a gold leaf.

Ingredients

Equipment and ustensils

• Giant madeleine mould

Recipe steps

• Step 1: Lemon madeleine biscuit

• Step 2: Red fruit compote

• Step 3: Sugar-free vanilla glaze

• Step 4: Sugar-free pastry cream

• Step 5: Sugar-free vanilla mousse

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