Irresistible Raspberry Caramel Madeleine Recipe

Ensure your eggs are at *room temperature* or gently warmed to not exceed 55°C (131°F). This will help the eggs to whip well.

Mix the batter ingredients together thoroughly. Place the mixed batter in the refrigerator and allow it to rest for 30 to 60 minutes. For a more intense flavor, you can refrigerate it for up to 12 hours.

While the batter rests, preheat your oven along with a *baking sheet* inside. This helps to ensure that the madelines experience an *optimal rise* due to the temperature difference.

Spoon the chilled batter into *molds* and place them on the preheated baking sheet. The sharp change in temperature will promote a better rise in the madeleines.

Heat the raspberry puree until it reaches 80°C (176°F).

In a saucepan, melt the sugar with the glucose syrup until it achieves a rich amber color.

Add room temperature butter and mix thoroughly.

Pour the hot raspberry puree into the sugar mixture and cook for 10-15 seconds.

Remove from the heat, transfer the mixture to a container, and blend with an immersion *blender* until smooth.

Cool the caramel at room temperature and fill the center of your baked madeleines with this delightful filling.