Grapefruit Madeleines with Rosemary Infused Chocolate Drizzle
An adventurous twist on a French classic. Creator Aimee Stout’s innovative and delectable blend of unexpected flavor combinations make these madeleines come alive. Each revealed the subtle tang of grapefruit and then the adventure of a light rosemary-infused drizzle of Scharffen Berger’s 62 percent cacao, balanced with a satisfyingly savory sea-salt finish.
- 1 grapefruit
- 3 eggs
- 3/4 cup butter plus 2 oz - softened
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 3/ 4 cup sugar
- 1 pinch salt
- 62 % Cacao Scharffen Berger chocolate - 3 oz bar
- 1/2 c heavy cream
- 1 sprig fresh rosemary - chopped
- Sea salt (optional)
Preheat oven to 450 degrees.
Prepare grapefruit: Using a grater or zester, grate 1/2 teaspoon of the grapefruit rind. Using a juicer, squeeze the juice from the grapefruit, measure out 1/4 cup. Place grated rind and 1/4 cup juice in large mixing bowl. Add in 3 eggs and 3/4 c butter and mix with an electric mixer on high speed. When ingredients are completely blended, add the dry ingredients: flour, baking powder, sugar, salt.
Using the remaining butter, generously butter a madeleine pan, then fill each section 3/4 full with the batter. Bake for 10 minutes. Immediately after coming out of the oven, the madeleines will remove easily from the pan by using a knife tip to pry out of the pan. Allow to cool for 30 minutes on a wire rack.
Prepare a double boiler pan, once water boils, turn down to low heat. Add the heavy cream and chopped rosemary. Heat for 10 minutes. Remove from heat and using a strainer, remove rosemary from the cream and pour into another bowl. Break the into pieces and with the heavy cream, melt together, using a wisk to combine ingredients until completely melted. Drizzle over madeleines on wire rack. After drizzling each madeleine with chocolate - sprinkle with a pinch of sea salt. Allow one hour for chocolate to set before eating.