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Holiday Cannoli Stuffed Madeleines

Recipe Development – Donsuemor Madeleines 2023

Serves 6

1 tub of Ricotta (475g) grams
1⁄2 cup of icing sugar (or to taste)
1 Tbsp Maraschino Cherries, Minced
1 Tbsp Chocolate Mini Chips
Pinch of cinnamon
12 Donsuemor Madeleines
Optional: 1⁄2 cup Dark chocolate dipped tips & Pistachio Crumb

Instructions

1. Place the ricotta in a fine mesh sieve lined with cheesecloth over a bowl. Refrigerate and let drain for 2 hours. Squeeze out excess liquid by tightening cheesecloth into a ball over sink.
2. Place the strained ricotta in a bowl, add powdered sugar, cinnamon and whisk until smooth. Add the cherries and mini chocolate chips, mix until evenly distributed. Refrigerate the filling until ready to serve.
3. When ready to serve, using a piping bag, top a Donsuemor Madeleine cake with cannoli filling, sandwich another madeline cake on top. Repeat with remaining cakes.
4. Option: Using a double broiler system, melt the dark chocolate chips and dip sandwiches Donsuemor Madeleine cakes. Leave some dipped, and others dipped into the pistachio crumb. Set at room temperature to harden and then serve right away.

Notes:
Ricotta is known for its grainy texture and therefore it is normal.

Cakes are best filed right before eating, otherwise, may soften and crumble.

Brown Butter Madeleines with Bourbon Syrup

Makes 12
1 stick unsalted butter
2 Tbsp bourbon
2 Tbsp of Honey
1⁄2 of Orange zest
12 Donsuemor Madeleines

Instructions

1) Warm butter in a small saucepan over medium heat. It will melt, then foam and bubble.
Stir frequently until the butter turns golden brown, then remove from heat, this should
take around 5 minutes.
2) Briefly remove the saucepan from the heat to safely add the bourbon, honey and
orange zest to the mixture. Return to the heat for another minute, careful to prevent
butter from burning (remove from heat if it appears darker).
3) Let the mixture sit at room temperature for a few minutes.
4) Mix to re-combine the butter solids with the honey if they have separated while cooling,
pour over 12 Donsuemor Madeleines and serve right away.

Holiday Cannoli Stuffed Madeleines
Serves 6
1 tub of Ricotta (475g) grams
1⁄2 cup of icing sugar (or to taste)
1 Tbsp Maraschino Cherries, Minced
1 Tbsp Chocolate Mini Chips
Pinch of cinnamon
12 Donsuemor Madeleines
Optional: 1⁄2 cup Dark chocolate dipped tips & Pistachio Crumb

Instructions

1. Place the ricotta in a fine mesh sieve lined with cheesecloth over a bowl. Refrigerate
   and let drain for 2 hours. Squeeze out excess liquid by tightening cheesecloth into a ball
   over sink.
2. Place the strained ricotta in a bowl, add powdered sugar, cinnamon and whisk until
   smooth. Add the cherries and mini chocolate chips, mix until evenly distributed.
   Refrigerate the filling until ready to serve.
3. When ready to serve, using a piping bag, top a Donsuemor Madeleine cake with cannoli
   filling, sandwich another madeline cake on top. Repeat with remaining cakes.
4. Option: Using a double broiler system, melt the dark chocolate chips and dip
   sandwiches Donsuemor Madeleine cakes. Leave some dipped, and others dipped into
   the pistachio crumb. Set at room temperature to harden and then serve right away.
   Notes:
   Ricotta is known for its grainy texture and therefore it is normal.

Cakes are best filed right before eating, otherwise, may soften and crumble.

Valentines Day Dark Chocolate & Strawberry Dipped & Stuffed Madeleines

9 Servings

Ingredients:

For the Garnish: 

200g (4 ounces) semi-sweet chocolate chips, for dipping

3-4 Tbsp of freeze dried strawberries for topping 

Strawberry Chia Jam: 

2 cups fresh or frozen strawberries 

2 tablespoons chia seeds 

1 tablespoon freshly-squeezed lemon juice 

9 Madeleines

Instructions: 

1) 1 For the chia jam: heat fruit and lemon juice in a small saucepan over medium-high heat, stirring occasionally, until the fruit is heated through and begins to break down and bubble. Blend in the food processor for 1 minute, until smooth. Add chia seeds and let cool in the fridge for 1 hour, stirring a few times in between. 

2) For the dipped Madeleines: place chocolate chips into a medium sized heat-proof bowl, using a double boiler system, with a pot of water under the bowl, heat over medium low heat until chocolate is melted and smooth. 3) Dip each Madeleine half way in the chocolate. Move to a piece of parchment paper to cool. You can sprinkle the chocolate right away with crushed, freeze dried strawberries then use a piping bag with a small tip, to fill the Madeleines with the cooled strawberry chia jam. Madeleines stay fresh at room temperature for 2-3 days, just in time for Valentines Day!

Potato & Leek Soup with Parmesan Crusted Madeleines

4-6 Servings 

Ingredients: 

1/2 cup butter 

2 leeks, sliced 

4 cups chicken broth 

2 bay leaves 

3 sprigs fresh thyme 

1 teaspoon salt 

¼ teaspoon ground black pepper 

4 cups Yukon Gold potatoes, peeled and diced 

2 cups heavy cream 

salt and pepper to taste 

Garnishes: 

4-6 Madeleines toasted with 1 Tbsp of butter, melted and dipped into 

2 Tbsp of parm, grated 

2 bacon pieces, chopped 

2 Tbsp of chives, chopped 

Instructions: 

1) Melt butter in a large pot over medium heat. Add leeks and season to taste with salt and pepper; cook and stir until leeks are tender, about 15 minutes. Add broth, spices and herbs except for chives, and potatoes and bring to a boil. 

2) Stir in cream; reduce heat and simmer until potatoes are tender, about 30 minutes. 3) Using a medium sized skillet, cook bacon on medium heat until cooked through, about 7-10 minutes. Set aside until ready to assemble soup. 4) Cut each Madeleine into about 4-5 slices width-wise. Brush slightly with melted butter, and dip into grated parmesan cheese. Line a baking tray with parchment paper, and bake parmesan coated Madeleines at 350º F for 7 minutes, the parm should be nice and crispy and golden. Set aside to cool slightly once done and start to assemble soup, top with bacon bits, toasted parm Madeleines, and chives.

Tres Leches Cake with Cinnamon Madeleines & Eggnog

9-12 Servings 

Ingredients: 

Cake Batter: 

1 cup all-purpose flour 

1/2 cup (3 Madeleines), ground to a fine crumb 

1 teaspoon baking powder 

½ cup unsalted butter 

1 cup white sugar 

5 eggs 

½ teaspoon vanilla extract 

Tres Leches Mixture: 

1 cups whole milk 

½ cup of eggnog 

½ cup of evaporated milk 

1 ½ cups heavy whipping cream 

1 cup white sugar 

1 teaspoon vanilla extract 

Instructions: 

1. Preheat the oven to 350º F. Grease and flour a 9 inch by 9 inch baking pan. Pulse 3 Madeleines in a food processor until you create a fine crumb. 

2. Sift flour and baking powder together; add processed Madeleines, and set aside. 3. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat well. Add Madeleine mixture, about 1/2 cup at a time, mixing until well blended. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature, about 4 hours. 

4. Mix whole milk, eggnog, and evaporated milk together in a bowl; pour over the top of the cooled cake and allow to soak in, at least 2 hours in the fridge. 5. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until soft peak forms. Spread over the cake. Sprinkle it with cinnamon and nutmeg and serve.