Madeleine, Raspberry and Dulce de Leche Shortcakes

A couple of months ago, Donsuemor invited me to participate to their celebration of the National Dessert Month. Every day in October, they will be featuring a different Donsuemor-inspired dessert. I am both honored and happy to be inspired by one of the best madeleines I have had in the Bay Area. They are moist and buttery, just the way I like them.

Ironically, madeleines do not trigger any involontary memories for me who grew up in France, but might for Loulou who devours them on a regular basis after school here in the Bay Area. She is actually one of the sources of inspiration for this dessert. As she just turned four, I needed an idea for a kids-friendly, easy to make dessert that would replace the usual cupcakes.

The other source of inspiration is a russian layered cake called “ideal” that is prepared ¬†with walnut meal and a sort of dulce de leche or caramelized condensed milk. The idea in that dessert is to weave in the soft and creamy dulce the leche to a crispy sugar dough base. Here, instead of making my own crust, I use the delicate taste of the madeleine, for individual sized madeleine-raspberry shortcakes.

For 6 shortcakes :

12 madeleines

8 oz Dulce de Leche

4 heaped tablespoons almond butter

1/2 pint (1 small basket) raspberries

juice of 1/2 lemon

Steps :

1.Preheat oven at 300 F

2. Cut the top part of the madeleine as shown above,

3. Set the madeleines in oven for 10 to 15 minutes. They need to dry a little, but be careful not to brown them.

4. In the meantime, prepare the cream in a bowl. Mix the dulce de leche and almond butter.

5. Once the madeleines are dried, spread the cream over each madeleine. A set of two madeleines will be used for one shortcake.

6. Add approximately 7-8 raspberries on one of the cream-covered madeleines, sprinkle a few lemon drops, and cover with the other madeleine.

Et voila!

It is best to let the madeleines absorb some of the cream for a couple of hours before serving.

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