Madeleines, the delicious little cake so French, that everyone loves, and which, of course, always makes its little nod to Proust and his novel "Du coté de chez Swann".

Small cake that is not so simple to succeed perfectly, that is to say to obtain the small bulging side on the top. But don't worry, you'll find in this recipe all the important points to watch for.
8,330 4 3.8
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Last modified on: November 18th 2022

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For 24 pieces, you will need:

Change these quantities to make: 8 pieces 12 pieces 24 pieces 48 pieces 72 pieces
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
12 hours 18 min.28 min.12 hours 46 min.
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Step by step recipe

Stage 1 - 8 min.
Madeleines : Photo of step #1
Melt 100 g butter in a small saucepan over medium heat, then continue cooking until it no longer boils and gives off a nutty smell, you have made a "nutty" butter.

Let it cool off the heat until it is lukewarm.

Stage 2 - 3 min.
Madeleines : Photo of step #2
Meanwhile, whisk together 120 g egg, 110 g caster sugar and 10 g Vanilla sugar.

Stage 3 - 3 min.
Madeleines : Photo of step #3
Sift on this mixture 110 g flour and 4 g baking powder...

Stage 4 - 2 min.
Madeleines : Photo of step #4
...and mix thoroughly.

Stage 5 - 2 min.
Madeleines : Photo of step #5
Add the warm hazelnut butter, whisking gently...

Stage 6 - 1 min.
Madeleines : Photo of step #6
...until the mixture is homogeneous.

Stage 7 - 2 min.
Madeleines : Photo of step #7
The madeleine dough is finished, but it is important to let it rest in the cold before using it.

The best way to do this is to pour it into a pastry bag, which is itself placed in a high-sided container.

Stage 8 - 12 hours
Madeleines : Photo of step #8
Close the piping bag and refrigerate for at least 4 hours, ideally overnight.

Stage 9 - 5 min.
Madeleines : Photo of step #9
Preheat your oven to 180°C (360°F).

Butter a madeleine tray, then pipe a small pile of dough into each mould.

Don't overfill, otherwise your madeleines will stick together when they are baked, as they will swell up a lot.

Stage 10 - 20 min.
Madeleines : Photo of step #10
Bake in the oven for 15-20 minutes, watching the coloring at the end.

Stage 11
Madeleines : Photo of step #11
Turn out while still warm and cool on a rack.
At step 7 you can also simply put the dough in the bowl in the fridge overnight, then pipe or spoon it the next day.

You don't have to make a hazelnut butter, a simple melted butter will work too, but it won't taste as good.

If you don't have vanilla sugar, replace with the same weight of sugar and a teaspoon of vanilla extract.
Several days in a closed metal box.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,760 Kcal or 7,369 Kj26 gr202 gr98 gr
88 %10 %19 %15 %
Per 100 g
Energetic valueProteins CarbohydratesFats
388 Kcal or 1,624 Kj6 gr45 gr22 gr
19 %2 %4 %3 %
Per piece
Energetic valueProteins CarbohydratesFats
73 Kcal or 306 Kj1 gr8 gr4 gr
4 %<1 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg, Gluten
How much will it cost?
  • For 24 pieces : 1.56 €
  • Per piece : 0.07 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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