Madeleines filled with mirabelle plum
Difficulty level: easy
Servings 12 madeleines
Ingredients
For the jam
- 600 g of mirabelle plums of Lorraine IGP
- 250 g sugar
- 1 pod vanilla
For the madeleines
- 150 g flour
- 70 g brown sugar
- 80 g butter (and a little for the mold)
- 2 fat eggs
- 1 c. tbsp rosemary
- 1 c. coffee yeast chemical
- 1 pinch salt
Instructions
Jam
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Wash and pit the Lorraine IGP Mirabelle plums.
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In a saucepan, place the Lorraine IGP mirabelle plums (coarsely crushed) and the sugar as well as the inside of the previously emptied vanilla pod.
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Cook for 30 to 40 minutes, stirring occasionally. If you like chunks, leave as is, if you prefer a smoother jam, put it in a hand blender.
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Sterilize the jar in boiling water before storing your jam in it. Store the jam in a cool, dry place away from direct light.
For the madeleines
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In a saucepan, melt the butter over low heat until you obtain brown butter. Remove the foam and leave to cool off the heat.
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In a salad bowl, whisk the eggs and sugar. Add the flour, yeast, salt and rosemary then mix.
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Add the butter then whisk gently until smooth. Leave to rest for 1 hour in the refrigerator (cover with plastic wrap).
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Grease the bottom of the madeleine molds with melted butter using a brush.
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Fill a piping bag with dough and a second with your Lorraine PGI mirabelle plum jam.
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Fill the bottom of the molds with a thin layer of dough, then add jam to the center and finish by covering with dough again. All the layers should only fill each mold ¾ full. Place in the fridge again for 1 hour.
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Preheat the oven to 225° with fan-forced heat.
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Cook at 225°C for 5 minutes then at 180°C for 5 minutes. The madeleines should be golden brown with a nice bump and firm on the outside.
Trick
Respect the cold setting times to have a temperature shock during cooking to obtain beautiful bumps on the madeleines.
© Mirabelles de Lorraine IGP
