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.

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:

1. Bring the milk to a boil in a small saucepan.
2. 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).
3. 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.
4. 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.
5. 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:

1. 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.
2. 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.
3. 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.