For the maple madeleines:
- 4 eggs
- 100g maple sugar
- 100ml pure maple syrup (preferably golden colour for its delicate flavour)
- 200g plain flour
- 1 tsp baking powder
- 200g unsalted butter, melted
- 1 tsp vanilla extract
- ½ lemon, zested
For the madeleines with maple caramel:
- 200g maple spread
- 100ml double cream
- 25g soft unsalted butter
- 1g sea salt
For the chocolate-dipped madeleines:
- 150g chocolate bar
For the raspberry madeleines:
- 3 tbsp maple sugar
- 3 tbsp freeze-dried raspberries
- 4 tbsp pure maple syrup (preferably amber syrup for its rich taste)
To make the maple madeleines:
- With a flour sifter, sift the flour, maple sugar and baking powder in a mixing bowl.
- Add the eggs and maple syrup to the dry ingredients and combine with a whisk.
- Add the melted butter, lemon zest, vanilla extract and whisk again until fully incorporated.
- Cover the batter with a piece of cling film and refrigerate overnight.
- Preheat the oven to 220°C.
- Using a pastry brush, butter the cavities of the madeleine mould.
- Using a piping bag, fill the cavities ¾ of the way up, leaving room for the mixture to rise in the oven.
- Bake at 220°C for 5 minutes.
- Then, turn the oven down to 180°C and bake for another 7 minutes until golden brown.
- Remove from the oven and leave to cool in the moulds for 5 minutes.
- Take them out one by one, simply pushing each cavity from the bottom.
- Place madeleines on the side, so that they completely cool.
To make the madeleines with maple caramel:
- In a large pan, add the maple spread and double cream.
- Boil both ingredients on medium heat for around 1 minute, stirring continuously.
- Take the pan off the heat and add the soft unsalted butter and sea salt, mixing until thoroughly incorporated.
- Stir and pour into a sterilised jar.
- Keep refrigerated.
To make the chocolate dipped madeleines:
- Finely chop the chocolate bar.
- Place in a heat-proof bowl and melt until smooth and fluid, either in a microwave in 30-second intervals or over a water bath.
- Using a teaspoon, pour the melted chocolate inside each madeleine pan cavity, using about 1 tsp of chocolate per cavity.
- Spread the chocolate around almost all the way to the top of the cavity using the back of the spoon.
- Gently press a madeleine into the chocolate, to make the melted chocolate rise and ensure its bottom is fully coated.
- When all the madeleines have been coated, place the madeleine mould in the fridge for 30 minutes.
- When the shells have completely set, the madeleines should easily pop out of the mould.
To make the raspberry madeleines:
- Blend the maple sugar and freeze-dried raspberries into a fine powder.
- Brush the madeleines with maple syrup then sprinkle the powder mixture on top.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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