Mandarin and Raspberry Madeleines

I have wanted to recreate this recipe ever since I first saw it on an episode of The Little Paris Kitchen. Rachel Khoo took the humble little madeleine and put her quirky little twist on it by adding raspberry and lemon curd. Of course I couldn’t just leave it at that, I had to change it up a little more and I swapped lemon curd with mandarin curd. The end result was delicious; the smooth mellow flavour of the mandarin complemented the sharp tang of raspberry and combined with the little vanilla cake perfectly. Dusted with icing sugar, these cakes are the perfect little treat. The biggest problem with these, they kept disappearing before the photos were done!

Mandarin and Raspberry Madeleines

Recipe

Mandarin Curd

Adapted from the Lemon Curd created by Stella at Brave Tart.

Makes 1 cup.

NB: the actual recipe only requires a small amount of curd and it will only last a few days in the fridge. I will be using the remainder to make some mandarin curd tarts but if you are not going to use it you can reduce the recipe by half.

• 115gm mandarin juice
• 115gm egg yolk (approx. 5-6 egg yolks)
• 100gm caster sugar
• pinch of salt
• 1/2 tablespoon mandarin zest.

Method

Bring the mandarin juice to a simmer over a medium heat.

Whisk together the egg yolk and caster sugar in a medium sized bowl until pale, thick and creamy.

Once the juice starts to boil pour a small amount into the eggs and whisk to combine. Continue to add the juice a portion at a time, whisking until combined.

Pour mixture back into saucepan and cook over a medium heat, stir constantly until mixture thickens, the curd temperature should be approx. 82°C.

Remove from stove and pour through a sieve into the bowl of a stand mixer. Add salt and zest and whisk until the curd cools to room temperature. Chill completely in the refrigerator.

Madeleines

Adapted from The Art of French Baking by Ginette Mathiot.

Makes 18.

• 125gm butter, melted and cooled
• 2 large eggs
• 150gm caster sugar
• 150gm plain flour, sifted
• 1 teaspoon vanilla extract
• extra melted butter for greasing trays
• Icing sugar to dust.
• frozen raspberries (18)

Tip: You want the raspberries to stay upright while cooking or the curd will run out when you fill them. I found if I put the madeleines in the oven for a minute before topping with the raspberry they didn’t turn while cooking.