Dark chocolate cappuccino, roasted sesame foam, lemon madeleine
It is a rich chocolate ganache served in coffee cups and topped with sesame foam. All served with a delicious lemon flavored madeleine.
IngredientsRecipe for 12 personnes
For the chocolate ganache
For the sesame foam
For the lemon madeleine
Preparation time: 35 min
Preheat your four at 400 °F
- Preparation for the ganache
In a saucepan heat the cream and vanilla. Pour over the chocolate, wait a few minutes, then stir until the mixture is smooth. Pour into your serving cups and refrigerate.
- Preparation for the sesame foam
In a saucepan, heat the milk, sugar and sesame seeds (roasted beforehand) and bring to a boil. Cover and steep for 5 minutes. Add the eggs, egg whites and gelatin (rehydrated). Mix with an electric mixer. Finish by adding the cream. Pass the mixture in a fine mesh sieve and transfer to a siphon. Put two gas canisters into the siphon and refrigerate.
- Preparation for the lemon madeleine
In a bowl, combine the flour, baking powder and salt. In another bowl, combine the sugar, eggs and lemon zest with an electric mixer until mixture is fluffy. Gently fold in the dry ingredients with a whisk. Add the melted butter in the same way, cover and refrigerate for 30 minutes. Fill your madeleine molds (buttered and floured) 3/4 of the way up. Bake until the madeleines are puffed and golden, about 10 minutes.
Madeleine dough can be made the day before you need it, although it is better to make them the same day. The dough can keep for several days in the refrigerator. You can also use vanilla, orange zest or a few pieces of chopped dark chocolate to flavor your Madeleine.