Madeleines


Madeleines
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.
14K 4 3.8
Grade this recipe:

Last modified on: November 18th 2022

Keywords for this recipe:
For 8 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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 8 min.
Madeleines
Melt 33 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
Meanwhile, whisk together 40 g egg, 37 g caster sugar and 3 g Vanilla sugar.

Stage 3 - 3 min.
Madeleines
Sift on this mixture 37 g flour and 1 g baking powder...

Stage 4 - 2 min.
Madeleines
...and mix thoroughly.

Stage 5 - 2 min.
Madeleines
Add the warm hazelnut butter, whisking gently...

Stage 6 - 1 min.
Madeleines
...until the mixture is homogeneous.

Stage 7 - 2 min.
Madeleines
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
Close the piping bag and refrigerate for at least 4 hours, ideally overnight.

Stage 9 - 5 min.
Madeleines
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
Bake in the oven for 15-20 minutes, watching the coloring at the end.

Stage 11
Madeleines
Turn out while still warm and cool on a rack.
Remarks
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.
Keeping
Several days in a closed metal box.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
586 Kcal or 2,453 Kj9 gr68 gr32 gr
29 %3 %6 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
388 Kcal or 1,624 Kj6 gr45 gr21 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 8 pieces : 0.50 €
  • Per piece : 0.06 €

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)
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Lime meringue tart, Genoese croque-monsieur, Sesame fried scampi, Almond cream or frangipane, Gâteau Basque , ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Biscuit de Savoie sponge cake, Fruit paste : Blackcurrant, Pistachio confectioner's custard, Soft fruits in sabayon, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Cheese tart, Cornmeal baps for Anne, Nonettes, Gâteau Breton (Brittany butter cake), Pink Reims biscuits, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Caramelized apple "moelleux" cake, Couscous, Mussels marinière, Lime crémeux, Sliced chicken with mushrooms and broccoli, ... All
Other recipes you may also like
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
353K4.3 1 hour 14 min. March 17th 2011
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
329K5 50 min. July 30th 2021
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
403K3.5 12 min. March 21th 2017
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
583K 14.6 1 hour 27 min. September 16th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page