Classic French Madeleines soft and indulgent

Name: Classic French Madeleines
Prep time: 15 min
Cook time: 10 min
Total time: 145 min
Yield: 6 servings
Cuisine: French
Ingredients: Madeleine batter (makes about twenty madeleines):; 3 large free-range eggs; 8.75 oz (250 g) sifted type 55 flour; 7 oz (200 g) caster sugar or 4.25 oz (120 g) fructose; 4.4 oz (125 g) good quality butter; 1.7 fl oz (5 cl) whole milk; 1 sachet of vanilla sugar or a few drops of vanilla extract; 1 sachet of baking powder (0.2 oz (5.5 g)) or half a 0.4 oz (11 g) sachet

A recipe by Michelin-starred Chef Patrick Asfaux 4.9/5 (281 reviews) · 🍳 160 made it

Prep 15 min

Cook 10 min

Rest 2h

Total 2h25

Servings 6 serv.

A madeleine starts with a resting dough, 2 hours at room temperature. This time lets the flour hydrate properly and the baking powder do its job. Result: a light, fluffy crumb with that signature dome on top.

Ingredients for 6 servings

Adjust for

servings

Madeleine batter (makes about twenty madeleines):

3 large free-range eggs
8.75 oz (250 g) sifted type 55 flour
7 oz (200 g) caster sugar or 4.25 oz (120 g) fructose
4.4 oz (125 g) good quality butter
1.7 fl oz (5 cl) whole milk
1 sachet of vanilla sugar or a few drops of vanilla extract
1 sachet of baking powder (0.2 oz (5.5 g)) or half a 0.4 oz (11 g) sachet

Step-by-step recipe

1 In a mixing bowl, combine the milk, sugar, eggs, flour, baking powder, and vanilla sugar.

2 Once your batter is well mixed, add the melted butter. Then stir the batter for about a minute.

3 Cover with a clean cloth and let the batter rest for 2 hours at room temperature.

4 Preheat your oven to 430°F (220 °C).

5 Butter your madeleine molds (or use flexible molds) and fill them halfway. Bake for 6 minutes at 430°F (220 °C) (Gas mark 7-8), then 4 minutes at 390°F (200 °C) (Gas mark 6-7).

6 For those who need to avoid sugar, fructose can be used as a substitute, and a few drops of vanilla extract can replace the vanilla sugar sachet. Enjoy your madeleines warm or cold.