CHEZ FRANCOIS COOKING: COCO RASPBERRY CHOCOLATE MADELEINES

🇫🇷 Coco Raspberry Chocolate Madeleines

Originally from northeastern France, these delicate shell-shaped cakes are buttery, light, and perfect with tea or coffee. In this elegant version, they're filled with homemade raspberry jam, dipped in creamy coconut, and finished with a silky chocolate ganache.

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LIST OF INGREDIENTS:

For the Madeleines

• 150 g all-purpose flour (about 1 cup)
• ½ teaspoon salt
• 80 g unsalted butter (5 tablespoons), melted and cooled
• 5 tablespoons cold milk
• 2 teaspoons baking powder
• 1 sachet vanilla sugar or 1 teaspoon vanilla extract
• 100 g granulated sugar (½ cup)
• 3 large eggs
• Juice of ½ lemon
• Zest of 1 lemon
• 1 teaspoon honey
• 80 g (about 1 cup) unsweetened shredded coconut

For the Raspberry Jam

• 250 g (9 oz) fresh or frozen raspberries
• 60 g (¼ cup) granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 1 tablespoon water

For the Chocolate Ganache

• 150 g (5 oz) semi-sweet or dark chocolate, finely chopped
• 100 ml (⅓ cup + 1 tablespoon) heavy cream
• 1 teaspoon honey or light corn syrup (optional, for extra shine)
• 15 g (1 tablespoon) unsalted butter

LIST OF COOKWARE AND ACCESSORIES:

• 1 Large Bowl • 1 Small Bowl • 1 Whisk • 1 Wood Spoon • 1 or 2 Madeleine Pans (12 cavity pan) •  Fine mesh strainer •  Piping bags (or zip-top bags) • 1 Small Saucepan

Bring a French Touch to Your Lifestyle!

Chez François