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 :
8 oz Dulce de Leche
4 heaped tablespoons almond butter
1/2 pint (1 small basket) raspberries
juice of 1/2 lemon
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.
It is best to let the madeleines absorb some of the cream for a couple of hours before serving.