Delifrance- Victoria Sponges

Ingredients

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Ingredients

  •   6 Délifrance Madeleine 18234
  • g strawberry jam
  • ml double cream
  • g caster sugar
  •   dusting of icing sugar

Method

  • 1

    Step 1

    Defrost the Madeleines at room temperature for 30mins.
  • 2

    Step 2

    With a knife cut the top off the madeleine.
  • 3

    Step 3

    Spread 5 grams of strawberry jam onto the bottom half of the madeleine
  • 4

    Step 4

    Whisk the double cream and caster sugar together till the cream is thick enough to hold its shape.
  • 5

    Step 5

    Use a piping bag and star nozzle to pipe a rosette of cream directly on top of the jam.
  • 6

    Step 6

    Using the top of the madeleine you cut off, cut it directly in half and place at an angle into the cream to create the butterfly wings.
  • 7

    Step 7

    Dust with icing sugar

Ingredients

  • 6 Délifrance Madeleine 18234
  • 28 g strawberry jam
  • 200 ml double cream
  • 14 g caster sugar
  • dusting of icing sugar