ABOUT DONSUEMOR
It all began nearly 50 years ago with an original French recipe in Berkeley, California in 1976. A creative entrepreneur and a passionate baker, Don and Susie Morris crafted a treat unlike any other, the traditional madeleine, a moist and delicate little cake with a fresh, unforgettable taste that was enthusiastically delivered daily to their customers in a VW bus.
MADELEINES
Traditional Madeleine
The original. Donsuemor Madeleines are elegant little French cakes with distinctive shell shapes. Rich and buttery with a unique flavor and texture – soft and moist with lightly crisped edges. A true classic that is made with the finest quality ingredients.
Seasonal Recipes
Pumpkin Spice French Toast Madeleines
Preheat a non-stick skillet over medium heat with 1 Tsp of coconut oil…
Brown Butter Madeleines with Bourbon Syrup
Makes 121 stick unsalted butter2 Tbsp bourbon2 Tbsp of Honey1⁄2 of Orange zest12 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 shouldtake around 5 minutes.2) Briefly remove the saucepan from the […]
Halloween White Sugar Mummy Madeleines
Makes 24Ingredients2 Tablespoons meringue powder2 cups powdered sugar3 Tablespoons warm water1⁄2 tsp teaspoon vanilla extract24 Donsuemor Madeleines Instructions:
Salted Caramel S’Mores
Ingredients Make 6 S’More Instructions Option 1 Preheat broiler to 360 degrees. Place cookies on a foil-lined cooking tray and top each cookie with chocolate, caramel and half a marshmallow. Broil ~2-3 minutes, or until chocolate and caramel are melted and marshmallow is toasted. Option 2 Toast marshmallows over a campfire or gas range, sandwich […]
Pumpkin Spice French Toast Madeleines
Makes 12 pieces
Ingredients
2 eggs
2-3 Tbsp cup milk
1/4 cup pure pumpkin
1/4 tsp of vanilla extract
1 teaspoons pumpkin pie spice
1/4 teaspoon ground cinnamon
12-16 Donsuemor Madeleines
Coconut Oil for skillet
Optional: Topped with whipped coconut cream and coconut chips
Instructions
1. Preheat a non-stick skillet over medium heat with 1 Tsp of coconut oil. Set aside. 2. In a large bowl, whisk eggs, milk, pumpkin, vanilla extract, pumpkin pie spice, and
cinnamon. Pour into a shallow baking dish to dip the Donsuemor Madeleines.
3. Dip Donsuemor Madeleines into egg mixture and lightly press down to coat both
sides.
4. Transfer Donsuemor Madeleines to skillet and cook on each side for 3-4 minutes,
or until golden brown. Repeat with the rest of the cakes.
5. Serve immediately with dusted cinnamon, coconut cream and coconut chips.
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
- 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. - 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. - 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. - 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.
Halloween White Sugar Mummy Madeleines
Makes 24
Ingredients
2 Tablespoons meringue powder
2 cups powdered sugar
3 Tablespoons warm water
1⁄2 tsp teaspoon vanilla extract
24 Donsuemor Madeleines
Instructions:
- In a large bowl of a stand mixer, whisk together the meringue powder and powdered
sugar, then slowly mix in the water and vanilla extract while the mixer is running on
medium-low speed. Increase speed to medium-high and beat until stiff peaks form,
around 5 minutes. This can be done with a hand mixer, but will take a couple minutes
longer. - Scoop the icing into a piping bag fitted with a narrow tip. Decorate the Donsuemor
Madeleines by zig zagging from side to side starting about 1 inch from the scalloped
edge. Place 2 candy eyes over the icing near the scalloped top. - Let the Donsuemor Madeleines dry at room temperature for 2-3 hours until the icing is
completely firm before serving.
Salted Caramel S’Mores
Ingredients Make 6
- 12 Donsuemor Madeleines, mound removed
- 3 marshmallows, halved
- 6 salted-caramel pieces
- 6 pieces of dark chocolate
S’More Instructions
Option 1
Preheat broiler to 360 degrees. Place cookies on a foil-lined cooking tray and top each cookie with chocolate, caramel and half a marshmallow. Broil ~2-3 minutes, or until chocolate and caramel are melted and marshmallow is toasted.
Option 2
Toast marshmallows over a campfire or gas range, sandwich between cookies, caramel and chocolate.
Top with jam or raspberries, and voila!