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.

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:

1. 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.
2. 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.
3. 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!

Halloween Twix Madeleine Bars

Treat yourself to the spooktacular Halloween Twix Madeleine Bars, featuring a layer of caramel over hump-less Madeleines, dipped in dark chocolate and sprinkled with pink Himalayan salt for a wickedly delicious twist.

12 Servings 

Ingredients: 

For The Chocolate Coating: 

6 ounces semi-sweet chocolate chips 

For The Caramel Layer: 

1 cup sugar 

6 Tablespoons butter 

6 Tablespoons heavy cream 

1/2 teaspoon salt 

1 teaspoon vanilla extract 

Pinch of pink himalayan salt for topping 

12 Madeleines 

Instructions:

1) To make the caramel sauce, In a heavy bottomed saucepan, heat the sugar on medium low heat until it’s completely melted, swirling the pan gently every 20 seconds or so. Once melted, reduce heat to low and stir in the butter slowly at first and then vigorously, it will bubble, that is normal. 

2) Next, pour in the heavy cream and 1/2 teaspoon of the sea salt. Stir until everything is combined. Take off the heat and let it cool for 5 minutes.

3) To make the Twix bars, using a sharp knife cut off the hump of each Madeleine. Place flat side up on a cookie tray lined with parchment paper. Once the caramel has cooled slightly pour over the Madeleines, spreading into an even layer. Place in the fridge uncovered for at least two hours or overnight to set. 

4) Melt the semi-sweet chocolate using a double broiler system, use a small pot on medium-low heat with 1 inch of water, place a heat resistance larger bowl on top containing the chocolate. Heat over low heat until melted and smooth.

5) Gently drop each cooled Madeleines Twix Bars into the chocolate, using a fork to flip the Madeleines bar over to evenly coat all sides. Place on parchment paper. Sprinkle crystal salt on top. Repeat with the rest of the bars. Place in the fridge to set until the chocolate has hardened, about 15 minutes and serve.

Green Matcha Madeleine Tiramisu

Experience the fusion of flavors with Green Matcha Madeleine Tiramisu, where matcha-infused Madeleines meet layers of mascarpone cheese, creating a delightful dessert with a subtle hint of green tea.

10-12 Servings 

Ingredients: 

1 tub of mascarpone cheese 

½ cup granulated sugar 

6 Tbsp green matcha latte (1.5 tsp of matcha powder, 2 Tbsp of hot water, ¾ cup of frothy, warm milk, and 2 tsp of honey mixed together) 

1/2 tsp of vanilla extract 

1 & ½ cups of whipping cream 

18 Madeleines (9 for each layer) 

2 tsp of unsweetened matcha powder for dusting in between layers 

Instructions: 

1) In a large mixing bowl, beat mascarpone with sugar. Stir in vanilla. Whip ½ cup (125 ml) of cream and fold into mascarpone mixture. 

2) Optional to cut off the hump of Madeleines for a smoother layer. Dip 9 Madeleines in the matcha latte and line bottom of 12 inch x 9 inch baking dish with the Madeleines; Spread with 1/2 of the mascarpone mixture. Sift 1 tsp of Matcha over top.

3) Dip the remaining 9 Madeleines in matcha latte and line the baking dish with the matcha dipped Madeleines; top with remaining mascarpone mixture. 

4) Whip remaining 1 cup of cream, mound on top, dust generously with matcha powder, optional: garnish with Madeleine crumb.

Cinnamon Toast Bread Pudding Madelienes (Cinnamon Brown Sugar Mini Cakes)

Warm up your winter evenings with Cinnamon Toast Bread Pudding Madeleines, a comforting treat combining toasted Madeleines, raisins, and pear cubes baked in a rich, spiced custard.

8-10 Servings 

Ingredients: 

• 12 Cinnamon Brown Sugar Mini Cakes*, toasted, cut into 4-6 cubes per Madeleine
• 2 tablespoons unsalted butter 
• ½ cup raisins 
• 1 cup milk 
• 1 pear chopped 
• 2 large eggs, beaten 
• 1 teaspoon ground cinnamon 
• 1 teaspoon vanilla extract 

Instructions: 

1. Preheat the oven to 350º F. Cut each Madeleine into 4-6 pieces. Heat a medium sized pan with 1 Tbsp of butter, place half the Madeleines lying on one side, toast until golden, about 3 minutes, before flipping and toasting the other side. Set aside to cool slightly once done. Place the toasted Madeleine pieces into a 6 inch by 9 inch or 9 inch by 9 inch baking pan. Sprinkle raisins and chopped pear over top. 
2. Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing bowl until well combined. Pour mixture over Madeleines, and lightly push Madeleines down with a fork. 
3. Bake in the oven for 30-40 minutes until bread pudding is set and cooked through, place on the stovetop to cool slightly before serving.

* Please note Cinnamon Brown Sugar Mini Cakes are seasonally Available.

Peanut Butter Pudding with Sunken Cinnamon Brown Sugar Mini Cakes

A great after school or work snack – these cinnamon sugar cakes provide the perfect fluffy sweetness that compliments the creamy peanut butter pudding in each delicious bite. 

Prep time: 10 minutes 

Total time: 10 minutes

Yield: 3-4 servings 

Ingredients: 

• 4 Cinnamon Brown Sugar Mini Cakes (1 for each pudding cup)*
• 2 cans of full fat coconut cream, chilled overnight with liquid removed
• 3 Tbsp of smooth peanut butter 
• 1 Tbsp of white granulated sugar 
• 1 tsp of vanilla extract 

Instructions 

1. Chill your coconut cream overnight. The next day, in a medium sized bowl, scoop out the chilled coconut cream. Reserve the liquid for smoothies or other recipes.
2. Using a mixer or a fork, beat the coconut cream until combined together, and light and fluffy, about 45 seconds. 
3. Then add remaining ingredients and blend together for another 1-2 minutes. Place the bowl in the fridge for 1-2 hours to chill before portioning into small cups.
4. Portion peanut butter pudding into 4 cups, push down 1 Cinnamon Brown Sugar Mini Cakes into each cup. Enjoy chilled.

* Please note Cinnamon Brown Sugar Mini Cakes are seasonally Available.

Game Day Bacon, Cheddar Cheese & Rosemary Encrusted Madeleines with Side Onion Dip

Elevate game day with this sweet and savory snack. Paired with a creamy cottage cheese onion dip, this recipe offers a gourmet touch to sports night with little preparation required.

Prep time: 10 mins 

Total time: 20 mins 

Yield: 12 servings 

Ingredients: 

Madeleines 

• 4 slices of thick cut bacon, chopped 
• ½ cup (125 mL) of cheddar cheese, shredded 
• 1 tbsp (15 mL) of rosemary, washed and chopped 
• 3 egg whites 
• 1-2 tbsp (60 mL – 75 mL) of water
• 12 Madeleines
• Crack of black pepper 

Onion Dip: 

• 2 cups ( 500 mL)of cottage cheese 
• ⅓ cup (75 mL) of greek yogurt 
• 1 tbsp (15 mL) of French Onion Soup Mix 
• 1 handful of herbs: parsley & chives 

Instructions: 

1. Preheat the oven to 400 degrees F and prepare a baking tray with parchment paper. 2. In a medium sized saucepan, fry chopped bacon until crispy and set aside to cool 

3. In a medium bowl, whisk 3 eggs whites and 1-2 tbsp of water. Add in the chopped bacon, shredded cheddar cheese and chopped rosemary. Mix until just combined. 

4. Dip Madeleines to coat into mixture and set on baking tray, be sure to top with extra cheddar & bacon bits as the Madeleines settle on the baking tray. Bake for 7 minutes, until golden, broil for 30 seconds to 1 minute if the egg is not set, and set aside to cool slightly. 

5. In a medium sized bowl, combine all onion dip ingredients together, or if you prefer a smoother texture, blend using a food processor. Leave in the fridge until ready to eat.

Honey, Slivered Almonds & Orange Zest Madeleines

Makes 9
6 Tbsp of granulated sugar

4 Tbsp of water
2 Tbsp of freshly squeezed orange juice 2 Tbsp of honey
1 tsp of orange zest
1⁄2 cup of slivered almonds, roasted
9 Donsuemor Madeleines
Optional: Dust with white icing sugar

Instructions:

1. In a fry pan, add the slivered almonds and set heat to medium. Stir often and roast almonds until a light golden color develops, about 4 minutes. Set aside to cool.
2. In a pot, mix together the sugar, water, orange juice and orange zest and put it on the heat on a medium high.
3. When the mixture boils, decrease the flame to medium low and stir in the honey.
4. Develop a light caramelization of the mixture and simmer until the mixture turns to a light amber color, about 5-6 minutes. Don’t let sugar get dark, or it will reach a hard crack stage or burn.
5. Add the cooled roasted almonds to the honey mixture. Line a baking tray with parchment paper and lay 9 Donsuemor Madeleine cakes on top, pour the almond and honey mixture on top of the cookies. Let cool for a few minutes before enjoying it! Optional to dust with white icing sugar before serving.

Dulce De Leche Shortcakes

Servings: 6 shortcakes

Ingredients:
12 Donsuemor Traditional Madeleines
8 oz Dulce de Leche
4 heaped tablespoons almond butter
1 small basket raspberries
Juice of 1/2 lemon

1. Preheat oven at 300°
2. Cut the top part of the Madeleines and set the Madeleines in oven for 10 to 15 minutes. They need to dry a little, but be careful not to brown them.
3. In the meantime, prepare the cream in a bowl. Mix the Dulce de Leche and almond butter.
4. Once the madeleines are dried, spread the cream over each madeleine. A set of two madeleines will be used for one shortcake.
5. 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.

Madeleines with Citrus & Raspberry Yogurt Dip

Ingredients
Serves 6-9
1 Cup of greek plain yogurt
2 Tbsp of freshly squeezed orange juice
Zest of half of lime, lemon and orange
1 Tsp of olive oil
2 Tbsp of honey
1 cup of assorted fruit, raspberries & citrus and mint
6-9 Donsuemor Madeleines
Optional: pistachios & bee pollen
Instructions

1. Combine all ingredients together in a medium sized mixing bowl
2. Top with assorted fruit and mint, optional ingredients including pistachios and bee pollen and 6-9 Donsuemor Madeleines. Dip cakes in dip and enjoy!

Savory Lemon Ricotta Dip with Toasted Pine Nuts and Madeleines

Savor the flavors of spring with a Savory Lemon Ricotta Dip, enriched with toasted pine nuts and Madeleine slices, offering a perfect blend of creamy ricotta, lemon zest, and fresh basil.

6-8 Servings 

Ingredients: 

1 (15-ounce) container of whole milk ricotta 

1/4 cup roughly chopped fresh basil and 1 Tbsp extra for topping 

1 Tbsp of Olive oil + 1 Tbsp extra for topping 

½ teaspoon salt 

Juice and zest of one lemon 

¼ cup of pine nuts, toasted for topping 

6 Madeleines, cut into slices and toasted with 1 Tbsp butter or Olive Oil Instructions: 

1. Cut each Madeleine into about 4 slices width-wise. Heat a medium sized pan with 1 Tbsp of butter or olive oil to toast the sliced Madeleines lying on one side, until golden, about 3 minutes, before flipping and toasting the other side. Set aside to cool slightly once done. Wipe the pan and toast the pine nuts with the skillet on medium heat for about 3 minutes, until golden. Set aside. 

2. To make the savory ricotta dip, add the ricotta, olive oil, basil, salt, lemon juice and lemon zest to a food processor. Blend until smooth and creamy to your liking, 1-2 minutes. 3. Spoon dip into a medium bowl or dish with a lip. Garnish with additional basil, a drizzle of olive oil, lemon zest and pine nuts and toasted Madeleines.

Easter Madeleines Cereal Rice Krispie Squares

Celebrate Easter with whimsical Madeleines Cereal Rice Krispie Squares, combining the crunch of Brown Rice Krispies, Corn Flakes, and pastel mini marshmallows, creating a delightful treat adorned with vibrant Madeleine bits.

9-12 Servings

Ingredients: 

2 tablespoons butter 

5 1/2 cups of white marshmallows (any size) 

1 cup of pastel mini marshmallows 

4 Madeleines, cut into large bits (~6 pieces per Madeleines) 

3 cups of Brown Rice Krispies 

2 cups of Corn Flakes or other cereal of your choice. 

Instructions: 

1. In a large saucepan, melt butter over low heat. Add the white marshmallows and stir until completely melted. Remove from heat. 

2. Add Madeleines, rice krispies, corn flake cereal and pastel mini marshmallows. 3. Add parchment paper to a 12 inch by 9 inch pan, press mixture into the pan using a spatula. Let the cereal bars cool completely; this should take 4 hours. Cut into 9 to 12 squares and serve.

Rhubarb Madeleines Upside Down Cake

Delight in the delightful Rhubarb Lemon Madeleines Upside Down Cake, featuring a moist Madeleine batter atop a layer of caramelized rhubarb, delivering a perfect balance of tartness and sweetness.

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 

Rhubarb Topping: 

3 cups sliced fresh or frozen rhubarb 

1 cup sugar 

2 tablespoons all-purpose flour 

1/4 teaspoon ground nutmeg

Tbsp of lemon, and lemon zest 

2 Tbsp cup butter, melted 

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. Set aside. 4. Place rhubarb in a pan. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter. Heat on medium heat until slightly tender, about 3-4 minutes. 5. Arrange rhubarb in the greased 9 inch by 9 inch baking pan in 1 layer. Pour Madeleine batter into the pan. Bake at 350° F until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen the edge immediately and invert onto a flat serving dish. Serve warm.

Easter Madeleines with Carrot Cake Icing

This carrot cake icing is light and fluffy and tastes just like carrot cake! Piped onto Madeleines, its creamy texture and delicate sweetness enhance every bite of this Easter treat, perfect for celebrating the season’s festivities. 

Prep time: 10 minutes 

Total time: 10 minutes 

Yield: 12 servings 

Ingredients: 

Icing 

• 4 oz of cream cheese 
• 4 oz of mascarpone cheese 
• 1 tsp (5 mL) of pure vanilla extract 
• 1 (5 mL) tsp of ginger 
• 1 & ½ tsp (7.5 mL) of cinnamon 
• ¼ tsp (1.25 mL) of nutmeg 
• ¼ tsp (1.25 mL) of cloves 
• 2 Tbsp of brown sugar 
• ½ cup (125 mL) of grated carrots 
• 1 Madeleine, to crumble into icing 
• 12 Madeleines, to decorate with carrot cake icing 

Toppings 

• ¼ cup (60 mL) pecans, chopped 

Instructions:

1. In a medium bowl combine cheese, pure vanilla extract, brown sugar, ginger, cinnamon, nutmeg, cloves and carrots and blend until combined and fluffy. Add 1 hand crumbled Madeleine, mix with a spoon. 

2. Put the carrot cake caking icing into a piping bag with a wide nozzle, and pipe in zigzag motion. Top with chopped pecans. Enjoy right away!

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

Refreshing Summer Berry Yogurt Madeleines Frozen Pops features a delightful swirl of Greek vanilla yogurt and a vibrant raspberry-blueberry purée, frozen to perfection with a crushed Madeleine cookie base.

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

Indulge in the lusciousness of Madeleines Cookies & Cream No Churn Ice Cream, a creamy blend of sweetened condensed milk, vanilla, and crumbled Madeleines, artfully swirled with honey, olive oil, and pistachios.

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

Elevate your summer dessert table with White Chocolate Madeleines Seashells, adorned with edible luster dust in pink, gold, and silver, creating a beach-inspired masterpiece featuring delicately crafted seashell designs.

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

Experience a tropical twist with Key Lime Pie featuring zesty lemon Madeleines in a coconut-lemon crust, topped with a coconut cream whip, creating a delightful harmony of flavors.

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.

Strawberry & Tomato Bruschetta with Toasted Madeleines

Sweet & savory, juicy tomato and strawberry bruschetta on golden toasted Madeleine slices this recipe is the perfect summer appetizer or snack that requires minimal prep. 

Prep time: 10 minutes 

Total time: 10 minutes 

Yield: 6 servings 

Ingredients: 

• 6 Madeleines, toasted with some olive oil 
• 3 Tbsp (45 mL) olive oil (1 Tbsp to toast Madeleines and 2 Tbsp for Bruschetta mixture)
• 1 cup (250 mL) fresh strawberries, washed and chopped into cubes 
• 1 cup (250 mL) of fresh mixed heirloom tomatoes and cherry tomatoes, washed and chopped into small cubes 
• 1 clove of garlic, minced 
• 1 cup (250 mL) balsamic vinegar 
• Handful of fresh basil and mint 
• Salt and pepper to taste 

Instructions 

1. Slice each Madeleine, on an angle, into 2-3 pieces. Using a medium sized skillet, heat the olive oil and toast each Madeleine on each side on medium heat for about 3 minutes a side until toasted and golden. Set aside. 

2. To a medium sized mixing bowl, add the washed and chopped produce. Mince the garlic and finely chop the herbs; add them to the bowl. Add olive oil, salt and pepper to taste. 

3. In a small saucepan, reduce 1 cup of balsamic vinegar until it thickens and reduces to about half the size. Set aside.

4. Top the Madeleine slices with a spoonful of the strawberry and tomato bruschetta mixture and drizzle with balsamic reduction.

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

Indulge in romance with Valentine’s Day Dark Chocolate & Strawberry Dipped & Stuffed Madeleines, featuring a luscious strawberry chia jam filling, dipped in semi-sweet chocolate and garnished with freeze-dried strawberries.

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

Cozy up to winter with Potato & Leek Soup, enhanced by Parmesan-crusted Madeleines, bacon bits, and chives, creating a comforting bowl of warmth and flavor.

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.

The Tres Leches Cake with Cinnamon Brown Sugar Mini Cakes & Eggnog

Celebrate the holidays with Tres Leches Cake infused with cinnamon Madeleines and eggnog, offering a decadent dessert soaked in a delightful blend of three milks and topped with a luscious cream layer.

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 
• 1/2 cup (3 Cinnamon Brown Sugar Mini Cakes), ground to a fine crumb*

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.

* Please note Cinnamon Brown Sugar Mini Cakes are seasonally Available.

Thanksgiving Apple Pie & Phyllo Wrapped Madeleines

A comforting blend of spiced apples and a soft Madeleine nestled in a golden puff pastry crust. This recipe is an easy crowd pleaser that can be served during the Thanksgiving or Christmas holiday season. 

Prep time: 10 mins 

Total time: 35 mins 

Yield: 4 servings 

Ingredients: 

Apple Pie Filling: 

2 Granny Smith apples, peeled, cored and chopped into small chunks

1 tsp (5 mL) of apple pie seasoning 

2 tsp (10 mL) of brown sugar 

2 tsp (10 mL) of lemon juice 

1 tsp (5 mL)of cornstarch 

2 tsp (10 mL) of melted butter 

1 puff pastry sheet, divided into 4 

1 egg white, for egg wash 

4 Madeleines 

Instructions:

1. Preheat the oven to 400 degrees F and prepare a baking tray with parchment paper. 2. Wash, peel, core and chop up apples into small chunks. 

3. In a medium sized bowl, add in the apple chunks and the remainder of the apple pie ingredients, toss to coat apple chunks well and set aside. 

4. Cut the puff pastry sheet into even 4 squares. Place a madeleine on the bottom, load with 2 Tbsp of apple pie filling, wrap puff pastry carefully, you can use a toothpick to secure the puff pastry as you fold the edges in like a turnover. Brush with egg white wash and place on a baking tray. 

5. Bake for 20 minutes until the puff pastry is golden and the apples are fully cooked. Let cool for 3-5 minutes before serving. Optional: serve with a scoop of vanilla ice cream.