Firstly, make blueberry jam 8 hours to one day before use. You can use the shop bought, but if you make your own, it will taste better by lowering the sugar content and increasing the acidity. This amount of jam is enough to make 9 Madeleines 5 times. Bring to a boil over medium heat, and when it starts to boil, simmer over medium low heat... for about 10 minutes. Be sure to stir occasionally so that the bottom does not scorch. Meanwhile, prepare the lemon zest for the Madeleine batter. And squeeze the lemon juice. After about 10 minutes, turn off the heat and add lemon juice and mix. Grind it finely with a blender. If the lumps are large, they will sink to the bottom while cooking madeleines. Melt the measured butter on the hot water bath. It doesn't matter if you melt it in the microwave. Mix all the flour and sieve. Cream cheese must be prepared at room temperature. If you want to make it quickly, microwave it for 10 seconds at a time to soften it a little. Add sugar and mix together. Add 1 egg first and mix well. Mix until sugar dissolves. Next, mix 1 yolk. Please, adjust the amount of eggs to about 70g. Sift the powder one more time. Make sure the powder is not visible and blends smoothly. Melted butter should be above 55 ℃. It will make the butter homogenous in the batter. Add the melted butter to 1/3 and stir until well combined. Finally, add lemon zest and mix. Scrape around the bowl and mix thoroughly. Put in the refrigerator to rest for 2 hours. There is no need to rest too long. mix well again. I used a deeper Madeleine pan. Fill the batter about 2/3 of each. Fill blueberry jam over the dough. Too much jam will not cook well or the jam will sink to the bottom. If you use a regular Madeleine pan, you can make 12 Madeleines. And the temperature should be the same but the time should be shortened. I used the coating chocolate. It tastes better without the chocolate coating. But to show you how to coat chocolate, and decorate it, I tried it. Coated chocolate should be used warm to 50℃. Otherwise, it will start to harden during the work. For this pan, about 9-10g of chocolate per piece is suitable. Regular pans should reduce the amount. Chill in the refrigerator for about 15 minutes. Take it out of the refrigerator and tap the pan lightly on the table to release it. I guess I hit it too hard. Some of them were cracked. Magdalen is a very soft because of cream cheese. And the blueberry jam makes such a great harmony.
