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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.

Note

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.

Ingredients

Recipe for 12 personnes

For the chocolate ganache

400 Gr

Cream 35%

0.50 Clove(s)

Madagascar vanilla

240 Gr

Dark chocolate

For the sesame foam

125 Ml

Milk

125 Ml

35% whipping cream

25 Gr

Sesame seeds

25 Gr

Black sesame seeds

3 Unit(s)

Egg yolk

50 Gr

Sugar

1 Leaf(ves)

Gelatin

For the lemon madeleine

105 Gr

Flour

1 Ml

Baking powder

1 Ml

Salt

2 Unit(s)

Egg

110 Gr

Sugar

1 Zest

Lemon

115 Gr

Butter

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.