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Madeleine XL Raspberry & Lychee

Recipe by Chef Jordi Bordas

An exceptional entremet for experienced pastry chefs: the iconic madeleine shape reimagined as a multi-layered entremet, gluten-free and dairy-free. Jordi Bordas pays tribute to the flavours of Southeast Asia by pairing the delicate floral sweetness of lychee with the bright acidity of raspberry and the citrus nuances of yuzu. Each layer has a precise function — this recipe is intended for pastry chefs already familiar with multi-layer entremet techniques, gelling times, temperature points and assembly sequences.

Makes 12 units
Mould: madeleine-shaped mould, 95ml — or, for a creative twist, the Pavoflex Lampone (Raspberry) mould PX4394, also 95ml 
Steps: 5

1 - Raspberry Sponge

• 99g Raspberry purée (1)
• 11g Albuwhip
• 72g Sugar (1)
• 149g Rice flour (sifted)
• 2.2g Baking powder (sifted)
• 55g Raspberry purée (2) (at 20°C)
• 89g Water
• 44g Sugar (2)
• 28g Organic deodorised coconut oil (at 35°C)
• 2.8g Soy Lecithin

• Whip purée (1) with Albuwhip for 4 minutes in a mixer at medium-high speed.
• Add sugar (1) and whip for a further 6 minutes until a light meringue is obtained (maintain at approximately 30°C throughout).
• Combine the rice flour with the baking powder.
• Mix purée (2), water, sugar (2), coconut oil and lecithin; emulsify with a hand blender for 2 minutes.
• Add 1/3 of the flour mixture and combine. Add the remainder and mix until smooth.
• Once the meringue is ready, gently fold in with a spatula.
• Scale 20g per mould, spray with water and bake at 150°C for 7 minutes (fan oven, damper closed). Leave to cool and freeze.

2 - Raspberry & Yuzu Mousse (1000g)

• 446g Raspberry purée (1) (at 20°C)
• 12g Powdered Gelatin 220 Bloom
• 100g Yuzu purée
• 100g Sugar (1)
• 100g Organic deodorised coconut oil
• 15g Natur Emul
• 120g Raspberry purée (2) (at 30°C)
• 7g Albuwhip
• 100g Sugar (2)

• Mix 1/3 of purée (1) with the powdered gelatin and leave to hydrate for 1 hour.
• Heat the mixture to 45°C, add the remaining purée (1), the yuzu purée and sugar (1); blend.
• Add the coconut oil and Natur Emul along with the previous preparation; emulsify for 2 minutes and leave to cool to 32°C.
• Whip raspberry purée (2) with Albuwhip for 4 minutes in a stand mixer, add sugar (2) and whip for a further 6 minutes to obtain a light meringue. Maintain at approximately 30°C throughout.
• Once the meringue is ready, gradually incorporate the previous mixture at 32°C into the stand mixer at low speed, then finish folding gently by hand.
• Pour the mousse to 5mm from the rim into the 12 empty moulds and freeze.

3 - Lychee Jelly (500g)

• 50g Sugar
• 35g Cold Inulin
• 0.8g Agar-Agar
• 2g Guar Gum
• 412g Lychee purée

• Combine the sugar, inulin, agar-agar and guar gum.
• Heat the purée to 30°C in a saucepan, add the sugar mixture and bring to the boil, stirring constantly.
• Pour to the rim of the moulds over the raspberry-yuzu mousse and freeze.

4 - Lychee Cremeux (750g)

• 38g Sugar
• 38g Hot Inulin
• 2.3g Pro-Pannacotta Iota
• 1.5g Guar Gum
• 560g Lychee purée
• 105g Organic deodorised coconut oil
• 6g Soy Lecithin

• Combine the sugar, inulin, iota and guar gum.
• Heat the purée to 30°C in a saucepan, add the sugar mixture and heat to 85°C, stirring constantly.
• Combine the coconut oil, lecithin and the above preparation; emulsify vigorously with a hand blender for 2 minutes.
• Fill to the rim of the moulds over the sponge and leave to set at room temperature (20°C) for 5 minutes.
• Dust the cremeux with guar gum. Unmould the mousse and jelly sections, place them on the cremeux with guar gum (mousse side down), cover again with the moulds and freeze.

5 - Raspberry Coating (1500g)

• 1050g Raspberry-inspired coating (45°C)
  ? Panier des Chefs suggests making this with Anëo 34% White Couverture Chocolate by Weiss + Freeze-dried Raspberry Powder — Taste Colour by Sosa
• 450g Deodorised sunflower oil (20°C)

• Blend the coating and sunflower oil with a hand blender.
• Store at room temperature (20°C).
• Temper the glaze to 28-30°C. Unmould the entremets, spike the sides, dip into the glaze and remove the excess.
• Leave the glaze to crystallise, dust with freeze-dried raspberry powder and place on the bases.
• Defrost in the refrigerator for at least 2 hours before serving.
• Serve at 2-4°C.

Recipes — Vegetable Shortenings with Deodorised Coconut Fat BIO

Sosa Deodorised Coconut Fat BIO is the key ingredient in both these vegetable shortening recipes. Its total aromatic neutrality and stability at room temperature make it the ideal base for achieving creamy or firm textures, depending on the application. Both recipes also incorporate two exceptional texturisers: Natur Emul and Sojawhip, guaranteeing a perfect emulsion and creamy consistency ideal for any plant-based pastry creation.

Vegetable Shortening — Soft Version (General Use)

Technical base recipe - Sosa Ingredients

A versatile, easy-to-handle vegetable shortening suitable for a wide variety of culinary applications. Whether spreading, baking or cooking, it delivers the same functionality as its dairy counterpart — and opens the door to flavoured vegetable butters in gastronomy.

Makes approximately 1 kg of shortening
Steps: 2

1 - Preparing the aqueous base

• 150g Water
• 12g Sojawhip (Sosa)
• 10g Natur Emul (Sosa)

Mix the water with the Sojawhip and Natur Emul using an electric mixer until a homogeneous mixture is obtained.

2 - Emulsification

• 580g Deodorised Coconut Fat BIO (Sosa)
• 250g Sunflower oil

Melt the coconut fat and mix with the sunflower oil. The temperature of the oil mixture should be 18-20°C. Gradually add the oils to the first preparation and emulsify using an electric whisk.

The final result should resemble a thick mayonnaise. Store in the refrigerator, where the shortening will crystallise and firm up.

Technical note: If the emulsion breaks, the mixture temperature is too high. Cool until it begins to crystallise, then re-emulsify. For a version designed for applications requiring more firmness — laminated doughs, structured fillings — see the hard version recipe below.

Vegetable Shortening — Hard Version (Laminated Doughs & Structured Fillings)

Technical base recipe - Sosa Ingredients

This hard version is ideal for recipes requiring structure and stability: puff pastry, fillings that must hold their shape. It retains the taste and texture of the soft version while providing the firmness needed for the most demanding pastry techniques.

Makes approximately 1 kg of shortening
Steps: 2

1 - Preparing the aqueous base

• 150g Water
• 12g Sojawhip (Sosa)
• 10g Natur Emul (Sosa)

Mix the water with the Sojawhip. Add the Natur Emul and mix again until a homogeneous mixture is obtained.

2 - Emulsification

• 300g Deodorised Coconut Fat BIO (Sosa)
• 300g Shea butter
• 250g Sunflower oil

Melt the coconut fat and shea butter, then add to the sunflower oil. The temperature of the oil mixture should be approximately 20°C. Gradually add the oils to the first preparation and emulsify.

The final result should resemble a thick mayonnaise. In the refrigerator, the shortening will crystallise and firm up.

Technical note: If the emulsion breaks, the mixture temperature is too high. Cool until it begins to crystallise, then re-emulsify.