It all began 40 years ago with an original French recipe. Don and Susie Morris (Don-Sue-Mor) introduced madeleines to their Berkeley, California community in 1976. Together the creative entrepreneur and the passionate baker crafted a treat unlike any other – a moist and delicate little cake with a fresh, unforgettable taste.
Donsuemor launches the Vanilla Bean and Chocolate Cinnamon Sablés.
Donsuemor expands is Nonnettes line by adding Vanilla Bean.
Donsuemor launches two new delicious glazed treats, the L’Orange Petit Gateau and Meyer Lemon Nonnettes.
Donsuemor introduces traditional and chocolate dipped biscotti to the masses.
Donsuemor expands their product offerings to include the French almond cakes.
Donsuemor moves into new 32,000 square foot, state of the art bakery and ships 25-30 truckloads of product nationwide every month.
Donsuemor expands distribution to upscale coffee chains nationwide.
Don and Susie Morris (DON-SUE-MOR) perfected the French madeleine in their kitchen and begin delivering them in a VW bus to local businesses in Berkeley, California.
1 cup praline paste (we like Valrhona)
1 cup cookie crumbs
1/4 cup milk chocolate
1/4 cup brown butter*
Melt the butter into the milk chocolate. Stir in the praline paste, mix in the cookie crumbs, and let set in the refrigerator. Scoop or form into small balls (this is easily done if the mixture is cold). *To make brown butter, melt butter in a saucepan, and stir until the butter foams up and the milk solids just begin to turn brown. In order to yield 1/4c, you will have to start out with more – about 1/2 cup.
1/4 cup sugar
1 egg white
Whip egg white until it holds soft peaks; slowly add sugar, and whip until it is no longer grainy. Pipe onto the outside of the domes, and toast the meringue using a torch (or put it ever so briefly under the broiler).
3 1/4 cup Semisweet chocolate
1/4 cup sugar
1/2 cup milk
1/2 cup cream
1 envelope granulated gelatin, bloomed
2 cups cream
Melt the chocolate; set aside. Whisk the yolk, sugar, milk, and first cream together over very low heat until the mixture coats the back of a spoon. Whisk in the bloomed gelatin, and strain over the melted chocolate. Stir until the whole mixture is glossy, and let cool to room temperature. While the chocolate is cooling, whip the remaining cream to soft peaks. Fold the cream into the chocolate, and pour into half-dome molds, nestling a scoop of the praline mix and a Donsuemor Financier into the mousse.
Cream Cheese Frosting
1 cup philly cream cheese
¼ cup sugar
1 each fresh vanilla bean ( scrap the insides)
1tsp almond extract
To make frosting: Place room temp cream cheese, sugar, vanilla and almond in mixing bowl and cream together.
1 cups chopped chocolate
¼ cup heavy cream
½ cup whipped cream
To make chocolate glaze: In a double boiler bring cream to temp, then slowly add chopped chocolate and incorporate till smooth. Remove from heat and let cool for 15 min, the fold in whip cream.
To assemble cookie cake
3 each almond cookies
1 chocolate Dipped Madeleine cookie
Cream cheese frosting
3/4 cup butter or margarine
1 1/2 cups sugar
3 egg yolks
1 1/2 teaspoons vanilla extract
2 1/4 cups sifted cake flour
1/2 cup unsweetened cocoa powder
3 teaspoons baking powder
1 cup cold water 3 egg whites
Grease and flour one 9-inch and one 6-inch cake pans and set aside. Preheat oven to 350 degrees. In a large mixing bowl, cream butter or margarine. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating well after each addition. Once creamed, beat in vanilla. In a separate bowl, combine flour, cocoa and baking powder. Add 1/3 of the dry mixture to the cream followed by 1/3 of the water; alternate and beat after each addition until smooth. In a small bowl, beat egg whites until stiff but not dry. Gently fold into batter. Pour into prepared pans and bake for about 25 minutes or until a toothpick comes out clean. Rest in pans 10 minutes and turn out on racks until completely cool.
Frosting 1/3 cup butter (room temperature)
1/2 cup unsweetened cocoa powder (plus extra for desired dark color)
1/3 cup milk (cold)
1 tablespoon vanilla extract 16 oz confectioners’ sugar (1 standard package)
Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until consistently light and fluffy. Gradually add remaining 1/4 cup cocoa powder including extra to achieve preferred color, and vanilla extract and beat until smooth. Beat confectioners’ sugar into the mixture 2 tablespoons at a time. Add in milk one teaspoon at a time until the desired smooth, rich consistency is reached
This recipe can be used throughout the year but adds beautiful elegance to your Thanksgiving table. You can make individual glasses of the tiramisu or make it in an 8×8 inch pan and serve as wedges. Garnish with whipped cream flavored with sugar and a dash of cinnamon.
1/4 cup rum
2 tablespoons sugar
Juice of 1/2 lemon
Servings: makes 12 bite-sized tarts
12 Donsuemor French Almond Cakes (financiers)
2 cups whole milk
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
1 1/2 teaspoons pure vanilla extract
3 1/2 tablespoons unsalted butter, cut into bits at room temperature
For Pastry Cream:
Donsuemor is committed to customer satisfaction. If for any reason you are not completely satisfied with your order, please contact us at 888-420-4441 or e-mail us at email@example.com. Our madeleines are a perishable product and cannot be returned.
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Prices include shipping and handling within the continental United States. Shipping to Alaska and Hawaii is available for an additional $30 charge. Simply place your order and we will contact you for payment of the additional charge to be billed to your credit card. All orders will be shipped by FedEx and will arrive within 10 business days from your order date. If you require your order to arrive on a specific delivery date or would like to place a future fulfill order, please call us at 888-420-4441 and we will gladly accommodate your request.
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2080 North Loop Rd.
Alameda, CA 94502
Thanks for your interest in joining the Donsuemor team. We love our sweet, petite and unique specialty baked goods.
We currently don't have any open positions, but we are always looking for talent to help create, sell and love our products. If you are interested, please send your resume to: firstname.lastname@example.org.