Recipe: Chef Miko Aspiras' Madeleines
MANILA, Philippines — California Raisins are a favorite ingredient of pastry chefs and master bakers because they are very versatile and their baking applications are limitless.
Multi-awarded and renowned pastry chef Miko Aspiras has opted to use them in Madeleines. Together with Chef Sau del Rosario and fashion stylist Jennie Epperson, Chef Miko did a simple demo on how easy it is to incorporate California Raisins into your baked goodies and how delicious they will turn out to be.
Here is the recipe of Chef Miko’s California Raisin Madeleines:
California Raisin Madeleines
INGREDIENTS:
For the Raisin Madeleines:
300 grams California Raisins, soaked and chopped into small pieces
270 grams unsalted butter, melted
300 grams whole eggs
280 grams white sugar
4 grams salt
32 grams honey
24 grams oil
250 grams all-purpose flour
20 grams baking powder
100 grams whole milk, at room temperature
600 grams hot water
PROCEDURE:
1. In a sauce pot, melt the unsalted butter. Set aside.
2. In a mixing bowl, soak the raisins for 30 minutes in hot water.
3. While soaking the raisins, mix all the ingredients. Lastly, add the melted butter.
4. Fold in the drained chopped raisins onto the madeleine mixture. Let it rest overnight in the chiller.
5. Bake the mixture at 190°C for 12 minutes.
*Yield: 1,500 grams. Yield per piece: 45 grams
For the white chocolate whipped ganache:
200 grams whipping cream
20 grams corn syrup
20 grams liquid glucose
190 grams Valrhona Ivoire white chocolate
200 grams whipping cream
PROCEDURE:
1. In a sauce pot over medium-low heat, heat 300 grams whipping cream, corn syrup and glucose until it boils.
2. Pour onto the chocolate and sit for 5 minutes until melted.
3. Stir using a rubber spatula and emulsify using a stick blender until smooth. Cool it down to 35°C. 4. Add 200 grams of dairy whipping cream. Keep it in the chiller overnight.
*Yield: 625 grams Yield per piece: 20 grams
For the milk chocolate gourmand glaze:
680 grams Valrhona Jivara Milk Chocolate
68 grams cocoa butter
PROCEDURE:
1. In a mixing bowl, add the chocolate and cocoa butter.
2. Melt over double boil. Cool it down and use it at 28°C to 30°C.
*Yield: 720 grams Yield per piece: 15 grams
To assemble:
1. Whip the white chocolate whipped ganache to medium peaks. Transfer into a piping bag fitted with a small round piping nozzle.
2. Take each piece of cooled California Raisin Madeleines and pipe a small amount of whipped ganache. Stick 3 to 4 pieces of California raisins into it.
3. Pipe more whipped ganache on top of it to cover, and flatten each side with a small metal spatula to resemble a mountain peak.
4. Let the madeleine freeze and the cream set for 3 hours.
5. Melt the chocolate gourmand glaze to 28-30° C.
6. Dip the creamy part of each madeleine. Stick 3 pieces of whole California raisins before the glaze sets. Finish each piece with some gold leaves.
