Madeleine and Mafaldine… Although there is no connection between the two, I like these types of names. When I glanced at their meanings, I read that they are the names of princesses in ancient times.
I guess that’s why they have an elegant shape, reminiscent of wrought iron. I recently bought a madeleine mould and a mafaldine pasta cutter. After many trials, I am sharing it with you below as we are most satisfied with its taste. (Mafaldine pasta will be the case of another recipe :))
This recipe makes 4 moulds of mini madeleines, 64 mini madeleines in total. I used mini Madeleine mould from Silikomart.
Ingredients:
120 g. sprouted brown rice flour ( from Planet Organic, alternatively you can find it at iherb. You will need to grind them into flour. )*
50g. blanched almond flour** ( you can also use other nuts, for the nut-free option tiger nut flour works well.)
5 tbsp maple syrup ( alternatively erythritol***, you can also use coconut sugar if you don’t mind it is brown or white)
3 tbsp extra virgin olive oil
100 ml. plant milk ( I used oat and almond milk)****
1 tsp finely chopped lime zest
1/2 tsp baking powder
A pinch of salt
Chocolate shell:
2 tbsp maple (or erythritol)
50g. raw cacao butter
45g. hazelnut butter
4 tbsp freeze dried strawberry powder ( from Nature Restore, alternatively raspberry juice powder. Both works well.)
1/4 tsp maca powder (optional)
A pinch of salt
This chocolate shell recipe is to make pink chocolate with berry flavour from scratch, alternatively you can also use a good tempered raw dark chocolate. ( Sacred, Ombar or Wermlands brands are our favorite)
Instructions:
1. In a large mixing bowl, whisk together the sprouted brown rice flour, blanched almond flour, maple, baking powder, and salt.
2. Then add the maple, plant milk and olive oil. Cover the bowl and refrigerate for 15-20 minutes.
3. Once refrigerated, transfer mixture in a pipping bag. Pipe the cold batter into each cavity, to the 3/4. You can also fill with the help of a teaspoon. Transfer the filled madeleine mould to the freezer for 10 minutes.
4. Place Madeleine mould into food dehydrator. ( We use Excalibur) Start dehydrating at 46 C for 2-3 hours, then flip the mould on the dehydrator sheet. Remove the mould. Then continue to dehydrate for 4-5 hours or overnight until completely dried. If you don’t have a dehydrator or want to experiment baked version in order to compare both, bake at preheated oven at 200°C for 10 minutes.
5. Once madeleines are done, it is time to make chocolate shell. Using bain marie method and temperature control, melt the raw cacao butter maximum at 46 C. Once melted, add the rest of the ingredients. Whisk well. Fill the each cavity to the 2/4, use a spoon to spread it. Top with your madeleine and slightly press it down. Repeat with the remaining chocolate and madeleines and place the Madeleine mould in the freezer for about 15 minutes or until the chocolate has hardened and easy to remove the madeleines.
NOTES:
*Sprouted brown rice also can be made at home, just soak at least 12 hours or up to 20 hours. Wash and rinse the rice well with clean water, shake off excess and place colander over bowl — this allows any water to drip off. Repeat this step 2 or 3 times a day, about every 8 hours or so. Rinse and drain rice in this manner for 1 to 2 days, or until a very tiny sprout emerges from the rice grain.
Important: Do not let the sprout get too long, the taste of the rice will be effected.
Once sprouted and dehydrated ( should be completely dry) , add the rice to a high powered blender, food processor, or in increments in a coffee grinder . Pulse on high for 1 minute until the rice grinds into a very fine powder.
You can also experiment with sprouted buckwheat or oat flour. We’ve tried both, they make a crispy Madeleine if you like.
** To make blanched almond flour, soak almonds for 4-5 hours or in a little warm water for 15-20 minutes then peel its skin. Wash, rinse and dry. Place in the dehydrator and dehydrate overnight or until completely dried.
*** Please check sweetener equivalency chart if you will use other type of sweeteners.
PS: I prefer low sugar, so please taste the final mixture before baking. If you think it needs more sweetener, feel free to add.
**** If you will not use liquid sweetener, then you will probably need extra 20ml plant milk to get the batter consistency. Add extra 20-25ml or as needed if you will go with erythritol or coconut sugar.)
Storage: Madeleines will keep for up to 3 days in an airtight container at room temperature.
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