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.


Recipe for 12 personnes

For the chocolate ganache

200 Gr
Cream 35%
1 Clove(s)
Madagascar vanilla
120 Gr
Dark chocolate

For the sesame foam

125 Ml
125 Ml
35% whipping cream
25 Gr
Sesame seeds
25 Gr
Black sesame seeds
3 Unit(s)
Egg yolk
50 Gr
1 Leaf(ves)

For the lemon madeleine

105 Gr
Wheat flour
1 Ml
Baking powder
1 Ml
2 Unit(s)
110 Gr
1 Zest
115 Gr

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.

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