The modern version of the madeleine with the BALL MOLD BY GUILLAUME MABILLEAU
The madeleine is a classic French pastry. Simple, comforting, and timeless, it is one of those recipes that we all know. However, like many classics, it can be revisited to offer an even more indulgent and contemporary experience.
In this video, Guillaume Mabilleau, Meilleur Ouvrier de France pâtissier, offers a modernized version of this iconic dessert: the Madeleine 3.0. An interpretation that combines a moist texture, a fruity center, and an elegant finish.
A revisited madeleine, more indulgent and contemporary
In this modern version, the madeleine retains everything that makes it so charming:
· a soft and melt-in-the-mouth texture
· a mild and balanced flavor
· a simple and accessible pastry
But Guillaume Mabilleau takes the idea further by adding an extra dimension: a fruity center and a more refined finish.
The result is a pastry that remains faithful to the spirit of the madeleine while offering a more complete and modern taste experience.
MADELEINE BATTER:
185g eggs
160g sugar
45g invert sugar
80g whole milk
1 scraped vanilla pod
Zest of 1 lemon
255g flour
9g baking powder
255g brown butter
MADELEINE RASPBERRY CONFIT:
150g raspberry purée
100g raspberry pieces
40g invert sugar
80g sugar
5g NH pectin for glazing
MADELEINE SYRUP FOR SOAKING:
400g water
300g sugar
PRODUCTS FEATURED IN THE VIDEO
A SOURCE OF INSPIRATION FOR PASTRY CHEFS
Whether you want to enhance your pastry display, offer an original petit four, or revisit a classic, this Madeleine 3.0 is a great source of inspiration.
It shows that a simple dessert can become a contemporary creation with a few well-thought-out adjustments.
