Fall 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!
Spring Recipes

Honey, Slivered Almonds & Orange Zest Madeleines
In a fry pan, add the slivered almonds and set heat to medium…

Dulce De Leche Shortcakes
Servings: 6 shortcakes Ingredients:12 Donsuemor Traditional Madeleines8 oz Dulce de Leche4 heaped tablespoons almond butter1 small basket raspberriesJuice of 1/2 lemon

Madeleines with Citrus & Raspberry Yogurt Dip
IngredientsServes 6-91 Cup of greek plain yogurt2 Tbsp of freshly squeezed orange juiceZest of half of lime, lemon and orange1 Tsp of olive oil2 Tbsp of honey1 cup of assorted fruit, raspberries & citrus and mint6-9 Donsuemor MadeleinesOptional: pistachios & bee pollenInstructions FallPumpkin Spice French Toast Madeleines Makes 12 piecesIngredients2 eggs2-3 Tbsp cup milk1/4 cup […]

Mini Almond Cheesecakes
Ingredients:12 Donsuemor French Almond Cakes2 tablespoons melted butter 12 ounces room temperature cream cheese1/2 cup sugar1 eggZest of one lemon1 tablespoon sour cream1 teaspoon vanilla1/2 teaspoon almond extract1/4 teaspoon salt Whipped creamRaspberriesSliced almonds Instructions:
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:
- 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.
- In a pot, mix together the sugar, water, orange juice and orange zest and put it on the heat on a medium high.
- When the mixture boils, decrease the flame to medium low and stir in the honey.
- 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.
- 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
- Preheat oven at 300°
- 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.
- In the meantime, prepare the cream in a bowl. Mix the Dulce de Leche and almond butter.
- Once the madeleines are dried, spread the cream over each madeleine. A set of two madeleines will be used for one shortcake.
- 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
- Combine all ingredients together in a medium sized mixing bowl
- Top with assorted fruit and mint, optional ingredients including pistachios and bee
pollen and 6-9 Donsuemor Madeleines. Dip cakes in dip and enjoy!
Fall
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
- Preheat a non-stick skillet over medium heat with 1 Tsp of coconut oil. Set aside.
- 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. - Dip Donsuemor Madeleines into egg mixture and lightly press down to coat both
sides. - 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. - Serve immediately with dusted cinnamon, coconut cream and coconut chips.
Mini Almond Cheesecakes
Ingredients:
12 Donsuemor French Almond Cakes
2 tablespoons melted butter
12 ounces room temperature cream cheese
1/2 cup sugar
1 egg
Zest of one lemon
1 tablespoon sour cream
1 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
Whipped cream
Raspberries
Sliced almonds
Instructions:
- Pulse the French Almond Cakes in a food processor. Pulse until they resemble bread crumbs. Add the melted butter and pulse again.
- Use an ice cream scoop and add the almond cake mixture to the mason jar. Use the back of a spoon and press the crumbs down. Put the jars in a 9×13 baking dish. Bake in a preheated 350° oven for 8 minutes.
- Add the cream cheese and sugar to the bowl of a food processor. Run until smooth. Scrape the sides and bottom and run again. Add the egg, lemon, sour cream, vanilla, almond extract and salt.
- Pour the cheesecake batter over the baked crust. Boil a kettle of water. Take one of the jars out, and pour boiling water halfway up the sides of the jars. Add the jar back to the pan, this helps not get water into the cheesecakes.
- Bake the cheesecakes for 25 to 30 minutes. The edges should be set, but still have a little jiggle.
- Cool completely and chill in the refrigerator overnight. Garnish with whipped cream, a single raspberry, and sliced almonds.
Summer Recipes

Ice Cream Madeleines Sandwiches with Homemade Iced Coffee Ice Cream
In a medium saucepan combine the milk, sugar, salt, and coffee beans…

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

Matcha S’Mores
6 Servings Matcha Sauce Ingredients Matcha Sauce Directions 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 […]

Nutella Banana S’Mores
Ingredients (Makes 6) 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 […]

PB&J S’mores
Ingredients (Makes 6) 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 […]

Summer Berry Madeleines Tiramisu
IngredientsServes 10-12 2 packages (300g) of frozen unsweetened raspberries 1 tub of mascarpone cheese1⁄2 granulated sugar1⁄4 Grand Marnier 1 tbsp of fresh lemon juice1/2 tsp of vanilla extract1 & 1⁄2 cups of whipping cream18 madeleines (9 for each layer)1 tbsp of unsweetened cocoa powder1 cup of fresh summer berries (strawberries, blueberries and raspberries) & 5-6 […]

Strawberry Almond Tarts
Ingredients: 12 Donsuemor French Almond Cakes (financiers)Strawberries2 cups whole milk6 large egg yolks1/2 cup sugar1/3 cup cornstarch, sifted1 1/2 teaspoons pure vanilla extract3 1/2 tablespoons unsalted butter, cut into bits at room temperature For Pastry Cream: For Tarts:
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
- 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.
- 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.
- 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.
- When ready to make the ice cream, whisk the cream and vanilla into the custard until smooth. Refrigerate until cold, about 2 hours.
- Churn in an ice cream maker according to the manufacturer’s instructions. Mix in the chocolate covered coffee beans.
- 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
- 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.
- 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.
- Add the liqueur to the heated milk and stir to combine.
- 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.
- 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.
- 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.
- Ladle the crème into the ramekins and fill until about 1/2 inch from the top.
- 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.
- Remove from the refrigerator and allow to set at room temperature for 30 minutes.
- 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.
- 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
- Mix the matcha powder, sugar and salt in a glass container.
- 1. Add half the boiling water, stirring until the matcha and sugar are dissolved. Mix the cornstarch, vanilla and remaining water together until smooth.
- 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
- Place a colander over a bowl and thaw both frozen raspberry packages, reserving the raspberry juice.
- 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.
- 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.
- Repeat mascarpone, cocoa and raspberry layers twice. Line bowl with remaining 9 Donsuemor Madeleines; brush with juice and top with remaining mascarpone mixture.
- Whip remaining 1 cup of cream, mound on top, dust lightly with cocoa powder, garnish with fresh summer berries and Donsuemor Madeleines.
Strawberry Almond Tarts
Ingredients:
12 Donsuemor French Almond Cakes (financiers)
Strawberries
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:
- Bring the milk to a boil in a small saucepan.
- In a medium sized saucepan, whisk together the egg yolks, sugar, and cornstarch until it is well combined and thick. Continue to whisk while you pour in 1/4 cup of the hot milk (you are tempering the eggs).
- Pour in the remainder of the milk while constantly whisking. Place the pan over medium heat, and continue to whisk while the mixture comes to a boil. Continue at a boil while still whisking for another 1 to 2 minutes and then remove from heat.
- Whisk in the vanilla extract or paste and let the cream sit for about 5 minutes before whisking in the bits of butter. Stir until the butter bits are fully incorporated and the cream is shiny and smooth.
- Transfer the cream to a bowl and place a piece of plastic wrap directly on top of the cream to prevent a skin from forming. Place in refrigerator until the cream has completely cooled.
For Tarts:
- Cut stems off of strawberries. With the cut side down, cut a deep ‘x’ into the tip of the strawberry, being careful not to cut all the way through the strawberry. Spread the end slightly.
- Using a pastry bag with any type of medium sized start tip, pipe pastry cream around the top of the financier in a circle. Place a strawberry on top of the pastry cream, then place the tip of the pastry bag inside of the strawberry and fill with pastry cream.
- For best appearance, serve as soon as they are prepared, but they can be stored in the refrigerator until you are ready to serve them.
Winter/Holiday Recipes

Holiday Cannoli Stuffed Madeleines
Place the ricotta in a fine mesh sieve lined with cheesecloth over a bowl…
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
- 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.