“To pay tribute to these countries, we created the Raspberry and Lychee Madeleine XL. An entremet that celebrates one of the most prized fruits of the region: the lychee, a true delicacy for Asian palates” Jordi Bordas

The Madeleine XL is not a traditional madeleine. It borrows the iconic shell-like shape — that evocative mold rooted in classic French pastry — but fills it with a thoroughly contemporary technical and sensory language. This is Jordi Bordas’ proposal for the Asian market: an entremet that celebrates lychee, an emblematic fruit of Southeast Asia, and confronts it with the bright acidity of raspberry and the citrus nuances of yuzu.

One more recipe in the series Jordi Bordas has developed specifically for Asia, always guided by his core principles: gluten-free, lactose-free, rich in fiber and built with ingredients of the highest technical precision.

Lychee and raspberry: two worlds that complement each other

Lychee is a fruit with a delicate and sophisticated profile: floral, sweet, with a soft acidity that makes it an ideal ingredient for fine pastry. In Asia, it represents much more than a flavour — it is culture, season, and tradition. Jordi Bordas understands this, which is why he doesn’t hide it among other components: he places it at the center of the dessert, in two distinct textures that allow its full aromatic dimension to be explored.

Raspberry acts as a counterpoint. Its more intense and direct acidity awakens the palate, enhances the lychee’s perception, and generates that dynamic balance that characterizes the finest entremets: no flavor dominates, all of them converse.

Technical elaborations: five layers, one discourse

The Madalena XL is formulated for *12 units* in the SilikoMart Madeleine XL 95 mold, and each dessert brings together five preparations that demonstrate why Jordi Bordas’ recipes are designed for pastry chefs who are already technically confident.

• Raspberry sponge cake: made with Adamance raspberry puree, which guarantees intense flavor, vibrant color and aromatic consistency. As the whipping protein Albuwhip, is used — Sosa’s powdered egg albumin that allows stable aerated structures to be built without fresh egg whites, with greater technical control and better performance in gluten-free and lactose-free recipes.
• Raspberry and yuzu mousse: the combination of raspberry and yuzu is a precise aromatic decision. Yuzu, a Japanese citrus with a complex floral profile, contributes a different acidity from raspberry — more elegant and persistent — elevating the mousse to another level of sophistication.
• Lychee gelling: Agar-Agar provides a firm and thermo-reversible gelling, ideal for structures that must maintain their shape inside the mold. Guar Gum acts as a bodying and stabilizing agent, improving the gelée’s texture and controlling syneresis. Together, they guarantee a clean, glossy lychee layer with a perfectly defined texture.
• Lychee cremeux with Propannacota and Guar Gum: The iota combined with Guar Gum, it produces a lychee cremeux with body and persistence on the palate, without the rigidity typical of more conventional gelling agents. A texture that melts, accompanies, and never interrupts.
• Chocolate couverture: the visual and aromatic closure of the entremet. The Valrhona couverture adds shine, external structure and that first sensory impression that anticipates the complexity of what is inside.

For pastry chefs who already master the entremet

This Madeleine XL is designed for professionals who understand the logic of a multi-layered entremet, who are familiar with gelification timings, temperature points, and assembly sequences. It is not a beginner’s recipe — it is a recipe for technical deepening, where every ingredient has a specific function and where the result depends on precision at each step.

If you want to discover another Jordi Bordas recipe for the Asian market, we invite you to explore Petit Gâteau Asia, another collaboration with Adamance where Alphonso mango and calamansi star in an equally technical, inclusive and visually stunning dessert.