Lemon Poppy Seed Madeleines

Lemon Poppy Seed Madeleines
Difficult
Makes: 36 Yield
Step up your madeleine game with this citrus-themed twist on the classic. All the flavors your customers love are here but in a fun, innovative format!
Step up your madeleine game with this citrus-themed twist on the classic. All the flavors your customers love are here but in a fun, innovative format!
Shelf life:
1 Day
Conservation:
Room temperature
Containing: 4 Components
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Lemon Madeleines

Ingredients

  • 180 g
    All purpose flour
  • 6 g
    baking powder
  • 135 g
    sugar
  • 151 g
    Whole eggs, at 18-20°C (64-68°F)
  • 5 g
    lemon zest
  • 53 g
    Whole milk, at room temperature
  • 192 g
    Butter, melted
  • 3 g
    sea salt
  • butter (melted)
  • All purpose flour

Preparation

  1. Combine the sugar with the lemon zest in a bowl and mix well by hand.
  2. Combine the eggs with the lemon sugar and the salt in the bowl of the mixer and, using the whip attachment, whisk just until dissolved.
  3. The mixture should be smooth and uniform.
  4. In the meantime, combine together the baking powder with the flour and then sift onto a sheet of parchment paper.
  5. Pour the milk into the egg and sugar mixture and blend by hand with a spatula to fully incorporate the milk.
  6. Use the parchment paper to add the sifted flour mixture into the bowl and fold it gently into the egg mixture until the batter is smooth and uniform.
  7. Add the melted butter into the batter one third at a time. Stir well after each addition to fully incorporate the melted butter into the batter.
  8. Transfer the batter into a piping bag and rest the batter in the refrigerator overnight, preferably for 24 hours.
  9. Once the batter has rested, brush well the madeleine mold with soft butter and then sift all-purpose flour over the mold.
  10. Invert the mold over parchment paper and tap it lightly on the table to remove the excess flour.
  11. Cut open a piping bag using scissors and then pipe the batter evenly into each cavity of the mold, ensuring the batter is evenly distributed in all directions, piping from the front to the rear of the mold using a slow and steady pressure. The mold’s cavities should be about 90% full.
  12. Place the filled mold into the freezer for 10 minutes.
  13. Remove the mold from the freezer and place it immediately into an oven with a preheated tray inside at 180ºC (356ºF).
  14. Bake the madeleines for 8 to 10 minutes, or until well risen and golden brown. Timing will depend on the power of your oven.
  15. Once the madeleines are perfectly golden brown, remove them from the oven and unmold them immediately.
  16. After unmolding, set them back in the mold at a slight angle and allow them to cool gently on the mold for a few minutes before transferring them onto a parchment lined tray.
  17. After transferring the madeleines to the parchment paper, allow them to cool just until they are not too hot and you are able to hold them comfortably.

Tools

  • Metal Tray
  • Tall recipient
  • Strainer
  • Piping Bag
  • Scissors
  • Bowl(s)
  • Parchment paper
  • Spoon
  • Brush
  • Spatula
  • Gloves (optional)
  • Madeleine mold
  • Sieve

Lemon Jelly

Ingredients

  • 175 g
    lemon juice
  • 5 g
    lemon zest
  • 5 g
    yellow pectin
  • 25 g
    Sugar #1
  • 100 g
    Sugar #2
  • 75 g
    isomalt
  • 50 g
    glucose syrup DE 38
  • 2 g
    Tartaric acid solution
  • 40 g
    Lemon marmalade

Preparation

  1. Warm the lemon juice and the lemon zest to 60°C (140°F) and then cover the saucepan with plastic film.
  2. Set aside and allow the mixture to infuse for 10 minutes.
  3. In the meantime, combine the yellow pectin with the first quantity of sugar until smooth and without any lumps.
  4. Mix the isomalt with the second quantity of sugar.
  5. After infusion, strain the lemon zest out of the juice into another pan.
  6. Put the lemon mixture back onto the stove.
  7. Add the pectin mixture to the infused lemon juice, bring this mixture to the boil and whisk well.
  8. When the mixture boils, slowly add the glucose syrup while maintaining the boil.
  9. Gradually add the isomalt mixture whisking well.
  10. Once all the sugars have been added, cook to 103°C (217°F) or 68 Brix. Remove from the heat.
  11. Add the tartaric acid solution and the lemon marmalade into the saucepan. Whisk well to combine.
  12. Pour into a mixing bowl and cover with plastic film directly touching the surface of the product.
  13. Let cool completely. This usually takes at least 4 hours.

Tools

  • Cooktop
  • Whisk
  • Strainer
  • Thermometer
  • Bowl(s)
  • Mixing bowl (s)
  • Plastic film
  • Spoon
  • Refractometer
  • Saucepans
  • Spatula

Lemon Cream

Ingredients

  • 100 g
    Eggs, whole
  • 87 g
    granulated sugar
  • 109 g
    fresh lemon juice
  • 8 g
    lemon zest
  • 98 g
    butter
  • 98 g
    Callebaut W2 White Chocolate

Preparation

  1. Place the eggs, sugar, lemon juice, and the lemon zest in a thermomix and cook to 50°C (122°F).
  2. Once it reaches 50°C (122°F), add in the butter and then continue cooking in the thermomix until the mixture reaches 85°C (185°F).
  3. Once the mixture is at 85°C (185°F), add in the white chocolate and blend until the chocolate is completely melted and emulsified into the cream.
  4. Strain the cream into a shallow bowl to remove the lemon zest and ensure the cream is perfectly smooth.
  5. Cover the cream with plastic film and press the plastic directly on the surface so that a skin does not form.
  6. Refrigerate the cream until completely set before use, at least 4 hours.

Tools

  • Strainer
  • Bowl(s)
  • Mixing bowl (s)
  • Plastic film
  • Thermomix® or food processor
  • Spatula

Assembly and Decoration

Ingredients

  • Poppy seeds, toasted
  • Silver leaves
  • Candied lemon peels
  • Rock sugar
  • bag(s)
    Callebaut W2 White Chocolate

Preparation

  1. Remove the jelly from the refrigerator and stir it well to make sure that it is smooth.
  2. Transfer into a piping bag.
  3. Using the lemon jam filled piping bag, insert the piping tip into the bottom of each madeleine and pipe the lemon jam into the madeleine until you feel pressure building in the madeleine.
  4. Remove any excess jam from the bottom of the madeleines by scraping them clean on the side of a bowl.
  5. Place the filled madeleines back on the tray for the next step.
  6. One at a time, insert a dipping fork into the base of each jam-filled madeleine and then dip it into the pre-crystallized white chocolate, covering it completely.
  7. With a gloved hand, remove the excess chocolate from the madeleine until just a thin coat remains.
  8. Then, before the chocolate solidifies, sprinkle poppy seeds over the chocolate dipped madeleine, covering it completely in a thin, uniform layer. Repeat this with the remaining

Tools

  • Metal Tray
  • Knife
  • Tall recipient
  • Piping Bag
  • Parchment paper
  • Gloves
  • Mixing bowl (s)
  • Spoon
  • Dipping fork
  • Bowl (s)
  • Tweezers
  • Piping tip
  • 10mm (0.39”) piping tip
  • Container

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