Madeleines! [U]

Madeleines! [U]

Posted by Steve

Each time I bring madeleines to my family, it’s a real happy moment: the kids (and the adults too) love them. For whom who doesn’t know that a madeleine is, it is a sponge cake from Commercy or Liverdun in the Lorraine region of France. It has a very cute shell-like shape. They are very tasty and don’t require a lot of efforts to bake them. You must very carefully supervise their baking time in the oven though.

I’m using a recipe inspired by The Larousse Gastronomique Encyclopedia (do I really need to introduce it?) and made a few tweaks and add a chocolate topping. So let’s start.

First of all, you must get a special pan with shell-shaped depressions, that will give your sponge cake this iconic shape.

Ingredients (12 madeleines)

  • 100 g of flour
  • 3 g of baking powder
  • 100 g of butter and a little more for the pan
  • 1/4 lemon
  • 2 eggs
  • 120 g of powder sugar
  • 70g of dark chocolate (at least 60% cacao)


  1. Sift the flour with the baking powder onto a bowl.
  2. Melt slowly the butter in a pan and let it cool down.
  3. Take the lemon peel zest of 1/4 a lemon and fine chop it. I’m using a zester for that, it is a lot easier.
  4. In a bowl, breaks the eggs, pour the sugar on top of them and whip them for 5 minutes until you get a white foam.
  5. Pour into the foam the mixture of flour and baking powder little by little, then the melted butter and finally the zest. It is important to keep mixing during the whole operation.
  6. Warm your oven to 220 degrees (Celsius)
  7. Use a little bit of melt butter to grease the pan and fill the depressions with dough. Be careful to not over fill them!
  8. Now that’s the  treaky part: bake for 5 minutes at 220 degrees then turn down your over to 200 and bake for 10 more minutes. Those times are indicative only as the kind of pan will greatly influence the final time. It will take you a few times to get the right timing. Don’t over cook them! You will make your madeleine dry and not really fun to eat. For my personal silicon pan, I’m using 3.5 minutes at 220 & 7 minutes at 200.
  9. While the madeleines cool down, it is time to melt down and to temper the chocolate for our topping.
  10. Dip each madeleine into the melt chocolate and let it cool down for a few minutes

That’s it! Enjoy your madeleines! What do you think? Share your thoughts with me in the comments.

[UPDATE] Download this recipe for your favorite recipe software

Steve's Blog - Oct 21, 2012 | front page, Home Page, Recipes
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