Ginseng Madeleines: A Healthy Sweet Treat
Ginseng Madeleines Recipe
I’ve always wondered how to make the benefits of ginseng, a powerful health tonic, more accessible and enjoyable for everyone. This led me to the idea of incorporating it into a delicious dessert! These madeleines blend the subtle, earthy notes of ginseng with the sweet, buttery goodness of classic madeleines, creating a uniquely delightful treat. Perfect for sharing with loved ones during tea time or as a special indulgence.
Madeleine Batter
- 85g unsalted butter, melted
- 77g eggs, room temperature
- 67g granulated sugar
- 12g honey
- 62g cake flour (or all-purpose flour)
- 15g almond flour
- 2g vanilla bean powder
- 3g baking powder
- 1g salt
Ginseng Topping
- 40g fresh ginseng, finely chopped
- 30g maple syrup
- 1g salt
Ginseng White Chocolate Ganache Filling
- 60g heavy cream
- 70g white chocolate, finely chopped
- 26g finely minced fresh ginseng
- 40g fresh ginseng, finely chopped
- 30g maple syrup
- 1g salt
Ginseng White Chocolate Ganache Filling
- 60g heavy cream
- 70g white chocolate, finely chopped
- 26g finely minced fresh ginseng
Cooking Instructions
Step 1
Let’s start by preparing the ginseng white chocolate ganache filling, which will go inside the madeleines. Making this first will make assembly easier later.
Step 2
In a small saucepan, gently heat the heavy cream (60g) until it just begins to simmer around the edges. Remove from heat and add the finely chopped white chocolate (70g). Let it sit for a minute, then stir gently until the chocolate is completely melted and the mixture is smooth and glossy. This creates your ganache base.
Step 3
Stir in the finely minced fresh ginseng (26g) into the melted white chocolate mixture. Ensure the ginseng is well distributed. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache has set to a firm but pipeable consistency.
Step 4
Now, let’s make the madeleine batter! In a mixing bowl, whisk together the room temperature eggs (77g), granulated sugar (67g), honey (12g), vanilla bean powder (2g), and salt (1g). Whisk until the sugar is dissolved and the mixture is pale and slightly frothy, about 2-3 minutes. Avoid over-whipping.
Step 5
Sift the cake flour (62g), almond flour (15g), and baking powder (3g) directly over the egg mixture. Sifting helps prevent lumps and ensures an even distribution of dry ingredients.
Step 6
Melt the unsalted butter (85g) in a small saucepan or microwave until fully liquid. Let it cool slightly so it’s warm but not hot (around 40-60°C or 100-140°F). Pour the melted butter into the batter and gently fold it in with a spatula until just combined. Be careful not to overmix, as this can develop the gluten and make the madeleines tough.
Step 7
Once the batter is well combined, cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting period allows the ingredients to meld together, resulting in a more tender and flavorful madeleine.
Step 8
While the batter is chilling, let’s prepare the ginseng topping. In a small saucepan, combine the finely chopped fresh ginseng (40g), maple syrup (30g), and salt (1g).
Step 9
Cook over medium-low heat, stirring constantly, until the mixture thickens and the maple syrup has caramelized slightly, coating the ginseng. This will take a few minutes. Remove from heat and let it cool completely.
Step 10
Once cooled, finely chop the caramelized ginseng mixture. This will be sprinkled on top of the madeleines before baking.
Step 11
Take the chilled madeleine batter out of the refrigerator. Gently deflate any large air bubbles with your spatula. Transfer the batter into a piping bag fitted with a plain tip. Using a piping bag makes filling the madeleine molds neat and easy.
Step 12
Pipe the batter into your madeleine molds, filling each cavity about 70% full. This leaves room for the madeleines to puff up as they bake. Aim for a slightly rounded top, as this helps create the characteristic ‘hump’ or ‘belly’ of a madeleine.
Step 13
Before baking, carefully sprinkle the finely chopped ginseng topping onto the center of each madeleine, avoiding the very peak where the hump will form. Gently press the topping into the batter so it adheres.
Step 14
Bake in a preheated oven at 200°C (400°F) for 4 minutes, then reduce the temperature to 180°C (350°F) and bake for another 4 minutes. The total baking time is usually around 8 minutes, but ovens vary. They are done when they are lightly golden brown around the edges and spring back when gently touched.
Step 15
While the madeleines are baking, retrieve the chilled ginseng white chocolate ganache. If it’s too firm to pipe, let it sit at room temperature for a few minutes or gently warm it slightly. If it’s too soft, chill it briefly. You’re aiming for a consistency that can be easily piped into the madeleines. If needed, you can whip it with a whisk to achieve a smoother, more fluid texture.
Step 16
Once the madeleines are baked, let them cool completely on a wire rack. Using a small knife or skewer, carefully create a small hole in the ‘belly’ (the puffed-up center) of each cooled madeleine. Then, pipe or spoon the prepared ginseng white chocolate ganache into these holes, filling them generously. Enjoy the delightful combination of moist cake and rich, ginseng-infused filling!
