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Saguaro Lime Madeleines by Pastry Chef Krista Owens:

I had just made this for a tasting last week. Madeleines remind me of Financiers—small cakes with brown butter and almonds, crunchy on the outside and soft and chewy on the inside.The original recipe called for jelly, but I didn’t want to put jelly on a plate. I made the sauce with white wine, and it worked out good. When I smelled the Prevu, I figured I’d give it a try in this recipe.

BACKGROUND LOW DOWN:

Financiers and Madeleines share a French heritage and storied pasts. A pastry chef named Lasne who had a shop near Paris’ financial district created the Financier with his monied clientele in mind. He correctly knew they’d glom onto the rich, portable dainty they could eat with their hands. The Madeleine’s genesis, on the other hand, gets mired in legends, ranging from the cake made in honor of Louis XV’s wedding and named for the king’s cook to the name of the young lady who whipped up the dessert, at the last minute, for a dinner given by King Stanislas. Or maybe a French diplomat’s pastry chef created it? One thing’s for sure, when Marcel Proust made mention of them in his novel, Remembrance of Things Past, they were forever memorialized.

ON TO THE KITCHEN  . . .


  STEP #1:
   The Strawberry Prévu Reduction






I think citrus brings out the flavor. It makes it crisp. I put a coffee filter on top to keep the fruit from drying, and the strawberries break down faster. I’m poaching it, basically.




This reminds me of Jolly Ranchers. It smells like a Jolly Rancher.




 






Let the sauce cool, then Burmix it (use a blender or food processor). The goal is until it’s all chopped up without chunks. It’ll be pulpy.


  STEP #2: White Chocolate Prévu Mousse






Boil the cream and cool it in bowl over an ice bath, which will give it a mascarpone consistency.




Whip the cream until it’s a little stiffer than a ribbon; like a cake batter consistency, so that it doesn’t break up, and then fold into the chocolate. 
                                                        















 "I make this White Chocolate
  Mousse all the time. Valharona
  Ivory
makes a good choice for
  the chocolate.
"




















 STEP #3:  The Madeleines


I’m putting in some saguaro seeds for color and texture. They pop when you eat them.
Saguaro seeds do have flavor, but it’s really subtle, like poppy seeds.










If you don’t have a piping cone, use a plastic bag and snip off the end, or create a cone with parchment paper.












  THE RECIPE: 



Lime Saguaro Madeleines with White Chocolate Prévu Mousse
and Strawberry Prévu Reduction - 6 Servings

12 each           Madeleines (recipe below)
6 cups             White Chocolate Prévu Mousse (recipe below)
2 cups             Strawberry Prévu Reduction
Garnishes       Diced strawberries, Strawberry Chips (recipe below),
                        blackberries, chocolate curls and shavings, flowers

Spread the strawberry reduction with a pastry brush the length of a plate (rectangle). Place 2 Madeleines parallel to each other in the reduction, leaving room between them for the Mousse. Alternate quenelles of mousse between the Madeleines, angling toward them. Garnish the Mousse with some lime zest and white chocolate shavings. Place diced strawberries and blackberries around the Madeleines and Mousse. Top with dark chocolate curls and flowers.

To plate: Brush sauce onto the plate with a 2-inch brush; dust Madeleines with powdered sugar, place on plate. Use spoon dipped in warm water to make quenelles of mousse between Madeleines; garnish with lime zest. Garnish with diced strawberries; cut up blackberries into little clusters. Top with chocolate shavings, place dried sliced strawberries, and coriander flowers.

To make Strawberry Chips, slice strawberries into thin slices. Place on a silpat and cook in an oven at very low temp, about 100 – 115 degrees until strawberries are dried (this will take a few hours). Peel berries off the silpat while they are still warm to avoid breaking them. Tip: Place strawberry slices in a gas oven overnight (no heat; pilot will provide enough heat) or electric oven with light on.

    


                           


Madeleines

(Makes 12)

4-1/2 ounces              Sugar
4-1/2 ounces              All purpose flour, sifted
2 each                        Limes, zested
2 each                        Eggs
4-1/2 ounces              Melted butter
1 teaspoon                 Saguaro cactus seeds

Combine dry ingredients in a mixing bowl. Add melted butter and eggs. Mix well. Stir in saguaro seeds. Pipe into sprayed Madeleine pan. Bake about 10 minutes at 350 degrees.


Strawberry Prévu Reduction

(Makes about 2 cups)

8 ounces                Strawberries, quartered
1 each                    Tahitian vanilla bean
                               (scraped seeds & bean)
1 each                    Lime, zested and juiced
1 each                    Lemon, zested and juiced
2 tablespoons        Orange juice
2 tablespoons        Sugar
4 ounces                Prévu
2 ounces                White wine

Combine all ingredients in a small pot, cover with parchment and cook on low until strawberries start to lose color and break down (about 10 minutes). Turn off heat and let sit another 10 minutes. Remove vanilla bean and blend with an immersion blender until mixture is chunky. Cool in an ice bath.


White Chocolate Prévu Mousse
(Makes about 6 cups)

4 ounces            Heavy cream
7 ounces            White chocolate
8 ounces            Heavy cream
3 tablespoons     Prévu

Heat chocolate until it is just melted. Bring 4 ounces heavy cream to a boil; add to chocolate, and mix well to make ganache. Cool ganache in an ice bath until it’s about room temp, but not set. Add Prévu.

Whip 8 ounces heavy cream to soft peak. Fold whipped cream into ganache. Chill to set.