Ingredients
Madeleine Sponge Biscuit
- 50 grams (1.8 ounces) flour
- 50 grams (1.8 ounces) butter
- 45 grams (1.6 ounces) sugar
- 5 grams (0.18 ounces) vanilla sugar
- 5 grams (0.18 ounces) cornstarch
- 1 gram (0.03 ounces) baking powder
- 1 egg
- 15 grams (0.5 ounces) frozen raspberries
Crispy Layer
- 30 grams (1.1 ounces) white chocolate
- 25 grams (0.88 ounces) olive oil
- 5 grams (0.18 ounces) freeze-dried raspberries
- 8 grams (0.28 ounces) wafer crumbs
Almond Cream
- 45 grams (1.6 ounces) almond milk
- 25 grams (0.88 ounces) egg yolks
- 20 grams (0.7 ounces) sugar
- 5 grams (0.18 ounces) vanilla sugar
- 28 grams (1 ounce) cream (35%)
- 1 gram (0.03 ounces) leaf gelatin
- 15 grams (0.5 ounces) bitter chocolate
- 25 grams (0.88 ounces) whipped cream (35%)
Raspberry Confit
- 150 grams (5.3 ounces) frozen raspberries
- 75 grams (2.6 ounces) sugar
- 3 grams (0.1 ounces) pectin
Hazelnut Praline Mousse
- 125 grams (4.4 ounces) whipped cream (35%)
- 50 grams (1.8 ounces) hazelnut praline
- 4 grams (0.14 ounces) leaf gelatin
- Custard (to taste)
Custard
- 100 grams (3.5 ounces) milk
- 40 grams (1.4 ounces) sugar
- 5 grams (0.18 ounces) vanilla sugar
- 20 grams (0.7 ounces) egg yolks
- 12 grams (0.4 ounces) eggs
- 7 grams (0.25 ounces) starch
Mirror Glaze
- 150 grams (5.3 ounces) sugar
- 150 grams (5.3 ounces) glucose syrup
- 175 grams (6.2 ounces) water
- 14 grams (0.5 ounces) leaf gelatin
- 100 grams (3.5 ounces) white chocolate
- 50 grams (1.8 ounces) milk chocolate
- Dye, edible powder (to taste)
Equipment
- 16cm (6.30 inch) assembling mold
Ensure you have the exact size to get the perfect layers for that impeccable look.
- 14cm (5.50 inch) baking ring
Helps in getting the precise dimensions for the fillings, bringing uniformity to each layer.
- Spatula
A must-have for smoothly mixing ingredients and ensuring everything is well-blended.
- Blender
Useful for achieving that luxurious, bubble-free mirror glaze finish.
- Thermometer
Vital for checking the temperatures of your mixtures, ensuring perfection in every step.
- Cling film
For wrapping the cake and helping it set properly in the freezer.
Instructions
Step 1
Preheat your oven to 170°C (338°F). In a bowl, whip together 50 grams (1.8 ounces) of butter, 45 grams (1.6 ounces) of sugar, and 5 grams (0.18 ounces) of vanilla sugar until light and fluffy. Add one egg and continue whipping for about 2 minutes.
Tip: Make sure the butter is at room temperature for easier whipping.
Sift together 50 grams (1.8 ounces) of flour, 5 grams (0.18 ounces) of cornstarch, and 1 gram (0.03 ounces) of baking powder. Gradually add the dry ingredients to the butter mixture, folding gently with a spatula.
Place the batter into a 14cm (5.50-inch) baking ring and sprinkle 15 grams (0.5 ounces) of frozen raspberries on top. Bake for 15-20 minutes. Cool the finished biscuit upside down.
Tip: Use parchment paper at the bottom of the baking ring to avoid sticking.
Step 2
Melt 30 grams (1.1 ounces) of white chocolate. Add 25 grams (0.88 ounces) of olive oil, 5 grams (0.18 ounces) of freeze-dried raspberries, and 8 grams (0.28 ounces) of wafer crumbs. Cool slightly, then spread over the baked biscuit.
Tip: Allow the chocolate to cool a bit before adding the crispy layer for a better texture.
Step 3
Combine 28 grams (1 ounce) of cream and 45 grams (1.6 ounces) of almond milk in a saucepan and heat to just below boiling. Pour a little of this mixture into 25 grams (0.88 ounces) of egg yolks mixed with 20 grams (0.7 ounces) of sugar and 5 grams (0.18 ounces) of vanilla sugar.
Pour everything back into the saucepan and cook over medium heat, stirring constantly, until the mixture reaches 85°C (185°F). Pour over 15 grams (0.5 ounces) of bitter chocolate and whisk until smooth. Add 1 gram (0.03 ounces) of squeezed gelatin (pre-soaked in cold water) and stir until dissolved. Refrigerate until set. Stir 25 grams (0.88 ounces) of whipped cream into the chilled mixture. Pour into a 14cm (5.50-inch) ring mold and freeze.
Tip: Make sure the gelatin is fully dissolved to avoid lumps.
Step 4
In a small bowl, mix 75 grams (2.6 ounces) of sugar with 3 grams (0.1 ounces) of pectin. Heat 150 grams (5.3 ounces) of frozen raspberries to 40°C (104°F) in a saucepan, then add the sugar-pectin mixture. Increase the heat to 103°C (217°F). Remove from heat and refrigerate.
Once cool, pour the confit over the frozen almond cream and return to the freezer.
Tip: Ensure the raspberries are evenly heated to avoid scorching.
Step 5
Heat 100 grams (3.5 ounces) of milk in a saucepan until hot but not boiling. In a separate bowl, whisk together 40 grams (1.4 ounces) of sugar, 5 grams (0.18 ounces) of vanilla sugar, 20 grams (0.7 ounces) of egg yolks, and 12 grams (0.4 ounces) of eggs with 7 grams (0.25 ounces) of starch.
Gradually add the hot milk to the egg mixture, then return everything to the saucepan. Cook until thickened. Add 50 grams (1.8 ounces) of hazelnut praline and 4 grams (0.14 ounces) of pre-soaked gelatin. Cool to 35-40°C (95-104°F) and fold in 125 grams (4.4 ounces) of whipped cream. Set aside.
Tip: Stir constantly while cooking to prevent the custard from sticking to the pan.
Step 6
Using a 16cm (6.30-inch) ring mold lined with acetate foil, start with a layer of praline mousse. Add a layer of almond cream and confit, followed by another layer of praline mousse. Top with the prepared Madeleine sponge biscuit.
Tighten the cake with foil and freeze for 8-12 hours.
Tip: Make sure each layer is even to get a uniform slice when serving.
Step 7
Soak 14 grams (0.5 ounces) of gelatin sheets in ice water. In a saucepan, combine 150 grams (5.3 ounces) of sugar, 150 grams (5.3 ounces) of glucose syrup, and 175 grams (6.2 ounces) of water.
Heat until the sugar dissolves and the mixture boils. Bring syrup to 103°C (217°F), then pour over 100 grams (3.5 ounces) of white chocolate and 50 grams (1.8 ounces) of milk chocolate. Allow the chocolate to melt, then add the squeezed gelatin.
Blend with a few drops of edible dye to achieve the desired color. Cover with cling film in contact and refrigerate for 12 hours or overnight to stabilize.
Tip: Use a hand blender at a 45° angle to avoid air bubbles in the glaze.
Step 8
Reheat the glaze to 30-35°C (86-95°F) using a microwave or water bath. Mash with a hand blender if needed.
Remove the frozen cake from the freezer and glaze immediately.
Tip: Apply the glaze quickly for a smooth finish.
Servings
Serving this exquisite pastry is an experience in itself. Pair it with a cup of rich espresso for an elevated afternoon treat. 😊
If you're planning a fancy dinner, consider serving it with a delightful scoop of vanilla bean ice cream 🍨. The cold and creamy texture of the ice cream perfectly complements the multiple layers, making every bite melt in your mouth.
For a more festive occasion, drizzle some extra raspberry sauce on the plate before placing a slice of the pastry on top. The vibrant color and tangy flavor will make your dessert look and taste even more spectacular!
Variations
Want to make this recipe gluten-free? Simply substitute the flour with a gluten-free flour blend. Make sure whichever blend you choose, it's suitable for baking to maintain the fluffy texture. 🌾🚫
For a vegan version, swap out the butter for vegan margarine, use a plant-based milk like almond milk, and replace gelatin with agar-agar. Also, use egg replacers in place of the eggs and egg yolks. 🌱💚
Faq
- Why did my biscuit sink in the middle?
Often, this happens due to overmixing the batter or opening the oven door too soon. Be sure to follow the mixing times and baking instructions closely.
- Can I use fresh raspberries instead of frozen?
Yes, you can, but frozen raspberries hold their shape better during the baking process.
- How do I prevent my mirror glaze from forming bubbles?
Use your blender at a minimum speed and hold it at a 45-degree angle as mentioned in the steps; avoid over-mixing to prevent air bubbles.
- What's the best way to store the leftover pastry?
Store it in an airtight container in the refrigerator. It's best consumed within 3 days to maintain freshness.
- How can I ensure my gelatin sets properly?
Make sure to soak the gelatin in ice water before using it and follow the exact heating instructions for incorporating it into mixtures.
- Can I make the components a day ahead?
Absolutely! Many components like the almond cream, raspberry confit, and custard can be made a day ahead and stored in the fridge to streamline the final assembly.
