Ingredients (8 servings):
- 2 eggs
- 80g sugar
- 90g flour
- ½ teaspoon baking powder
- 90g melted butter + about 50g to grease the mold
- pinch of salt
- 600g mascarpone
- 70g sugar
- 200g red currants
Start with the dough for madeleines. Whip eggs and sugar with a mixer, and when they start to get white, add sieved flour, baking powder and whip to blend the components. Pour melted butter and mix until the mixture becomes smooth. Cover the dough with foil and leave for 30 minutes to rest.
In the meantime, prepare the cream. Make caramel with 70g of sugar with 1 tablespoon of water on a pan with a thick bottom. Take it off the heat and add slowly 300g mascarpone cheese.
Clean the currants, cook with a teaspoon of water over medium heat until the fruits fell apart, and get slightly thicker with concentrated flavor. Mix with a blender and put through a sieve to get rid of the stones. Mix with the 300g of mascarpone cheese.
Keep special molds in the shape of shells for 5 minutes in a preheated oven to 220 degrees, take out of the oven, grease generously with melted butter, pour the dough (up to ¾ height) and bake for approx. 6-7 minutes until they are browned, but not burned! Serve them with creams.
Recipe: Magdalena Święciaszek, Photo: USTA Magazine
