Red Velvet Madeleines
Delicate, elegant and beautifully indulgent, these Red Velvet Madeleines bring a luxurious twist to the classic French tea cake. Made with Famasons Red Velvet Cake Premix, each madeleine is light, soft and velvety with a signature shell shape and distinctive red velvet flavour.
Once baked, the madeleines are dipped in smooth Famasons White Couverture Chocolate, creating a crisp, creamy finish that perfectly complements the rich cocoa notes of the sponge. The contrast of vibrant red cake and glossy white chocolate makes these treats as visually striking as they are delicious.
Yield: 18 Madeleines
Ingredients:
All red text ingredients are available from Famasons
| 200 g |
Famasons Chocolate Cake Premix |
| 90 g |
Eggs, large |
| 80 g |
Water, cold |
| 200 g |
Famasons White Couverture Chocolate |
Method:
- Collect all the ingredients from storage.
- Preheat the oven to 180 °C.
- Grease a madeleine tray with Pan Release Greaso.
Red Velvet Madeleines:
- In a bowl, combine the Famasons Red Velvet Cake Premix, the eggs and the water.
- Whisk slowly to combine the ingredients.
- Scrape down the sides of the bowl and whisk thoroughly until completely incorporated.
- Place 20 g of the batter in the greased madeleine tray and bake for 8-12 minutes until a skewer inserted comes out clean.
- Remove from the oven and allow to cool.
- Once cool, remove from the tray.
- Place the Famasons White Couverture Chocolate in a Bain Marie and stir until melted.
- Place a skewer in the signature “hump” of the madeleine and dip the shell shaped side in the melted white chocolate. Ensure that the edges are neatly covered in chocolate.
- Allow the excess white chocolate to drip off and then invert the madeleine so the white chocolate is on the top.
- Allow to dry.
Storage:
- Store in an airtight container for up to 4 days.