Ice Cream Madeleines Sandwiches with Homemade Iced Coffee Ice Cream

Ingredients

Serves 12

1 1/2 cups whole milk
3/4 cup sugar
3/4 cups whole coffee beans (medium roast) Pinch salt
1 1/2 cups heavy cream, divided
6 large egg yolks
1/4 teaspoon vanilla extract
Optional: 1 Tbsp chocolate covered coffee beans 12 Donsuemor Madeleines

Instructions

1. In a medium saucepan combine the milk, sugar, salt, and coffee beans. Cook over medium heat, stirring occasionally until steaming. Reduce the heat to low.
2. Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggs while whisking continuously. Return the mixture to the pot and cook over medium heat, stirring occasionally, until thickened, about 5 minutes.
3. Strain the custard through a fine-mesh sieve set over a medium bowl. Cover it with plastic wrap, allowing it to touch the surface of the custard to prevent a skin from forming. Place bowl over an ice bath until cold, about 15 minutes.
4. When ready to make the ice cream, whisk the cream and vanilla into the custard until smooth. Refrigerate until cold, about 2 hours.
5. Churn in an ice cream maker according to the manufacturer’s instructions. Mix in the chocolate covered coffee beans.
6. Enjoy right away or transfer to a freezer-safe container. The ice cream will keep for up to 2 weeks. When ready to enjoy, layer ice cream in between 2 Donsuemor Madeleine cakes and enjoy right away!

Madeleine Crème Brûlée

Ingredients:

1 1/4 cup heavy cream

1/2 cup whole milk

1 tablespoons pure vanilla extract

4 egg yolks

1/2 cup sugar

3 tablespoons vanilla liqueur

4 teaspoons granulated sugar

4 Donsuemor Traditional Madeleines

1. Preheat the oven to 325°F. In a medium pot over medium heat, combine heavy cream, milk, and vanilla. Bring to a low boil and turn off heat. Set aside.
2. In a large mixing bowl, whisk egg yolk and 1/2 cup sugar for 1 to 2 minutes until the sugar is well incorporated into the eggs and the mixture is thick.
3. Add the liqueur to the heated milk and stir to combine.
4. Slowly, add 1 cup of the milk mixture to the egg mixture and stir. Repeat until all of the milk mixture is mixed into the egg and sugar.
5. Here is where you have options. Crème Brûlée is traditionally served in shallow  Crème Brûlée dish but I’m feeling far from traditional today and for this purpose using a variety of oven proof dishes, including espresso cups, for the fun of it. This recipe will allow for 4 servings of crème that measure 1/2 cup each.
6. If you are using a traditional shallow crème brûlée dish, slice 1 Donsuemor Madeleine in half and press hard into the bottom of the dish forming a crust. If you are using a ramekin or any other oven safe dish, prop a Donsuemor Madeleine against the side of the ramekin. You may also slice it in half but I found it makes a nicer presentation if left whole.
7. Ladle the crème into the ramekins and fill until about 1/2 inch from the top.
8. Place the ramekins on an oven safe dish. I line mine with a tea towel to prevent the ramekins from slipping. Pour hot water into the dish until the water reaches halfway up the ramekins. Place in the oven and bake for 40 to 45 minutes until the crème is set. It will appear a little jiggly. Remove from the oven and place in the refrigerator for at least 3 hours. This can be done up to one day ahead of serving.
9. Remove from the refrigerator and allow to set at room temperature for 30 minutes.
10. Sprinkle about 1 to 1 1/2 teaspoons of sugar onto the top of the crème. With a kitchen torch, gently caramelize the sugar until it browns and bubbles. Serve when the bubbles subside, about 1 to 2 minutes.
11. If you don’t have a torch you can use your broiler. For broiler caramelization: preheat the broiler. Place the ramekins on a baking dish with ice. Place the dish under the broiler and stand guard. It might take minutes or seconds for the sugar to caramelize. Remove when the sugar has browned.

Matcha S’Mores

6 Servings

• 6 Donsuemor Traditional Madeleines, mound removed
• 3 marshmallows, halved
• 6 squares of dark chocolate

Matcha Sauce Ingredients

• 1/2 tbsp matcha powder
• 1/4 cup sugar
• Pinch of salt
• 1/8 cup boiling water
• 1 tsp cornstarch
• 1/4 tsp vanilla
• 1/2 cup cream

Matcha Sauce Directions

1. Mix the matcha powder, sugar and salt in a glass container.
2. 1. Add half the boiling water, stirring until the matcha and sugar are dissolved. Mix the cornstarch, vanilla and remaining water together until smooth.
3. 1. Warm the cream and matcha mixture in a small pan until bubbling slightly. Add the vanilla and the cornstarch mixture and whisk continuously until the mixture thickens slightly. Cool before serving.

S’More Instructions

Option 1:

Preheat broiler to 360 degrees. Place cookies on a foil-lined cooking tray and top each cookie with chocolate and half a marshmallow. Broil ~2-3 minutes, or until chocolate is melted and marshmallow is toasted.

Option 2:

Toast marshmallows over a campfire or gas range, sandwich between cookies and chocolate.

Top with matcha mixture, and voila!

Nutella Banana S’Mores

Ingredients (Makes 6)

• 12 Donsuemor Traditional Madeleines, mound removed
• 3 marshmallows, halved
• 6 tbsp Nutella
• 6 slices of banana

S’More Instructions

Option 1

Preheat broiler to 360 degrees. Place cookies on a foil lined cooking tray and top with marshmallow. Broil ~2-3 minutes, or until chocolate is melted and marshmallow is toasted. Coat other half of cookie with Nutella and top with banana. Sandwich together.

Option 2

Toast marshmallows over a campfire or gas range, sandwich between Nutella coated cookies and banana.

PB&J S’mores

Ingredients (Makes 6)

• 12 Donsuemor Traditional Madeleines, mound removed
• 3 marshmallows, halved
• 6 chocolate pieces
• 6 tbsp peanut butter
• 6 tbsp jam

S’More Instructions

Option 1

Preheat broiler. Place cookies on a lightly greased cooking tray and top with marshmallow. Broil ~2-3 minutes, or until chocolate is melted and marshmallow is toasted. Coat other half of cookie with PB&J and chocolate. Sandwich together.

Option 2

Toast marshmallows over a campfire or gas range. Coat other half of cookie with PB&J and chocolate. Sandwich together.

Summer Berry Madeleines Tiramisu

Ingredients
Serves 10-12

2 packages (300g) of frozen unsweetened raspberries 1 tub of mascarpone cheese
1⁄2 granulated sugar
1⁄4 Grand Marnier

1 tbsp of fresh lemon juice
1/2 tsp of vanilla extract
1 & 1⁄2 cups of whipping cream
18 madeleines (9 for each layer)
1 tbsp of unsweetened cocoa powder
1 cup of fresh summer berries (strawberries, blueberries and raspberries) & 5-6 Donsuemor Madeleines for top decoration

Instructions

1. Place a colander over a bowl and thaw both frozen raspberry packages, reserving the raspberry juice.
2. In a large mixing bowl, beat mascarpone with sugar. Stir in Grand Marnier, lemon juice and vanilla. Whip 1⁄2 cup (125 ml) of cream and fold into mascarpone mixture.
3. Line bottom of 12 inch by 9 inch baking dish with 9 Donsuemor Madeleines; brush well with about 3 Tbsp of the reserved raspberry juice. Spread with 1/4 of the mascarpone mixture. Sift 1 tsp of cocoa over top. Sprinkle with 1⁄3 of thawed raspberries.
4. Repeat mascarpone, cocoa and raspberry layers twice. Line bowl with remaining 9 Donsuemor Madeleines; brush with juice and top with remaining mascarpone mixture.
5. Whip remaining 1 cup of cream, mound on top, dust lightly with cocoa powder, garnish with fresh summer berries and Donsuemor Madeleines.

Summer Berry Yogurt Madeleines Frozen Pops

Makes 6 pops 

Ingredients: 

1 cup Greek vanilla yogurt 

¼ cup of heavy cream 

½ cup of water 

1 cup of raspberries 

1 cup of blueberries 

1 Tbsp of fresh orange juice & 1 tsp orange zest for puree and 1 Tbsp of orange juice and 1 tsp of zest for yogurt base 

1 tsp vanilla extract 

1 Tbsp of sugar 

3 Madeleines crushed to form cookie pop bottom 

Instructions: 

1) To make the raspberry & blueberry purée, in a medium sized saucepan, stir together raspberries, blueberries, water, sugar, orange juice, and zest. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook, stirring, until the berries have broken down and the mixture has slightly thickened in consistency, about 10 minutes. Remove from heat and let cool for 30 minutes. Transfer mixture to a blender and process until smooth. 

2) In a medium bowl, whisk together yogurt, cream, orange juice and vanilla until well combined for the yogurt base. 

3) Fold fruit purée into yogurt base to create swirl effect and pour evenly between six popsicle molds, crumble ½ Madeleines for each mold and push down slightly into popsicles, add a popsicle stick to each mold and freeze until solid, at least 4 hours. To unmold, run the popsicle tray under hot water for 1-2 minutes.

Madeleines Cookies & Cream No Churn Ice Cream

10-12 servings 

Ingredients: 

2 cups heavy whipping cream 

1 3/4 cups of sweetened condensed milk 

1 tbsp vanilla extract or vanilla bean paste 

1/2 tsp Himalayan Pink Salt plus more for topping 

2 tbsp olive oil, divided 

2 tbsp liquid honey, divided 

3 Tbsp of Pistachios 

1 tsp of Rose water 

4 Madeleines, crumbled 

Instructions: 

1. Line a loaf pan with parchment paper. 

2. In a small bowl mix together the vanilla extract, rose water, salt, and sweetened condensed milk until combined. 

3. In a mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream until a soft-medium peak forms. 

4. Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together. Add 3 crumbled Madeleines into the ice cream mixture. Be careful not to over-mix. 

5. Pour half of the mixture into the prepared loaf pan, drizzle with 1 tbsp honey, 1 tbsp olive oil, a sprinkle of salt and use a toothpick to gently swirl them into the mixture. Pour in the remaining ice cream mixture and top with 1 tbsp honey, 1 tbsp olive oil, pistachios, remaining crumbled Madeleines, and one more pinch of salt. Again use a toothpick to swirl it into the mixture.

6. Cover tightly with plastic wrap and freezer for at least 8 hours or overnight before serving.

White Chocolate Madeleines Seashells for Summer

12 Servings 

Ingredients: 

400 g (8 ounces) of white chocolate chips 

Orange extract, 2 drops (optional) 

Edible luster dust in pink, gold and silver (can be purchased on Amazon) Pinch of salt 

12 candy pearls 

12 Madeleines 

4 Madeleines for optional “sand” bottom on serving plate 

Instructions: 

1) Place white chocolate chips in a medium heat-proof bowl and stir over medium-low heat until just melted. Add the orange extract if you desire. Do not overheat as the chocolate can burn. 

2) Remove from heat and let it sit for 3-5 minutes before using, in the meantime, cut off the raised back of 6 of the Madeleines to make them flat. Then drop these 6 Madeleines, shell shaped texture side down, dragging to coat evenly, lifting carefully before placing on parchment paper. To make the seashell designs, using a thin paint brush, drag lines from top to bottom of each 6 Madeleines, mimicking the already existing shell shaped texture of each Madeleine. Once your shell shapes are created, sprinkle edible luster dust on each shell and let them cool and harden completely on a tray. This should take about 8 hours, you can place them in the fridge to quicken the process. 

3) With the remaining 6 Madeleines, using a piping page, add a small dot of slightly cooled white chocolate, and attach the candy pearls. Set these aside and let them cool and harden completely. In the meantime, using a food processor, ground 4 Madeleines into a fine crumb to create a “sand” for the bottom of the serving platter. Plate the Madeleines, with the sand bottom first, followed by the pearl bottoms, and then the shell shapes on top, slightly overlapping.

Key Lime Pie with Lemon Madeleines in a Coconut-Lemon Crust

6-8 Servings 

Ingredients: 

Key Lime Filling: 

1 can (300ml/10 ounces) of condensed milk 

¾ cup of greek yogurt 

1 tablespoon grated lime zest 

¾ cup fresh lime juice 

Crust: 

8 Madeleines, pulsed into a fine crumb with a food processor 

½ cup ounces of coconut flakes, unsweetened 

3 tablespoons unsalted butter melted 

Coconut Cream Whip: 

1 (14-ounce) can coconut cream or full fat coconut milk, chilled overnight 1/4 – 3/4 cup icing sugar 

1/2 tsp vanilla extract 

Instructions: 

1) For the crust: Preheat the oven to 325º F. In a food processor, pulse Madeleines and coconut to fine crumbs. Transfer crumbs to medium bowl and add melted butter; stir until well combined. Press crumbs evenly and firmly into the bottom and up the sides of a 7 or 7.5 inch oven safe tart dish. Bake for about 7 minutes, until the crust starts to brown. Cool to room temperature. 

2) For the Key Lime Filling: Set oven to 350º F. In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the mixture into the crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours. 

3) To make coconut cream: chill your coconut cream in the refrigerator overnight. Place hardened cream into a mixing bowl, add powdered sugar and vanilla extract for about

4) Top cooled key lime pie with coconut cream and lime zest before serving.