About Mimi’s Cafe
Founded in 1978 by Arthur Simms, who was stationed in France during World War II, Mimi’s Cafe is a neighborhood cafe offering French Inspired American comfort food. In February 2013 Mimi’s Cafe was purchased by Le Duff America, Inc., the North American subsidiary of Groupe Le Duff, a global bakery and restaurant company headquartered in Rennes, France. Since then, the team has launched new dishes reflecting the culinary traditions of fresh ingredients, bistro classics, and American comfort food. There are currently 97 Mimi’s Cafe locations throughout 18 states in the U.S.
La Medeleine Recipe
1/2 cup water
1/2 cup sugar
pinch vanilla, rum, or liqueur (optional)
10 ounces whipping cream, fresh
20 ounces semi-sweet chocolate drops
5 whole eggs
5 ounces sugar
4 ounces flour, sifted
1 ounce cocoa powder, sifted (about 3 tablespoons)
For the syrup: In a small saucepan, bring the water and sugar to a boil to make a simple syrup. After the sugar has completely dissolved, remove from the heat and allow to cool. Stir in optional flavoring if desired.
For the filling: To prepare the ganache filling, bring the whipping cream to a boil in a small saucepan. Remove from heat and add the chocolate drops in small quantities, while stirring. Continue until all the chocolate has completely melted. Allow to cool.
For the sponge cake: Place a small saucepan of water onto the stove and allow to simmer. Cream the eggs and sugar in a small heat proof mixing bowl by beating, until a pale yellow color. Place the bowl over the simmering water (hollandaise style) and beat until the mixture reaches body temperature (98 degrees). Remove from the heat and mix with a mixer on high speed until light and fluffy. Fold in the sifted flour and cocoa by hand; fold gently to incorporate. Preheat oven to 400 degrees. Spread the mixture onto a parchment-lined sheet pan (approx 9" by 11") in a thin even layer. Bake for five minutes (baking time may depend on the oven), but it is very important that the sponge cake by only slightly cooled so that it may be rolled once the filling has been applied.
Remove from the oven when down and allow to cool.
To assemble: Brush syrup liberally onto the sponge cake. Spread half of the filling over the sponge cake and carefully roll it (jelly-roll style) into the shape of a log. Coat the exterior with the remaining filling. A tree bark effect can be achieved by tracing over the frosting with a fork. Be Creative!
1 1/3 lbs sugar (about 3 cups)
2/3 cup water
1 1/2 lbs butter, softened
5 eggs, beaten
Combine sugar and water in a saucepan. Stir to mix well. Bring to a boil over medium heat. Boil to medium ball stage. With mixer going pour sugar syrup in a thin continuous stream into beaten eggs.
Continue beating eggs and sugar syrup until mixture is completely cool. Bowl of mixer will also be completely cool. Add butter and beat to desired consistency.