The French Vanilla Madeleines by Chef Renaud Lacipière

This Madeleine recipe was shared by Chef Renaud Lacipière during one of the very first online classes of Pâtisserie Mon Amour, where a small group of lucky participants learned directly from him.

In this special online session, Chef Renaud revealed his tips, techniques, and secrets for mastering these iconic French pastries, cherished for centuries as part of the country’s culinary tradition.

Perfect for a light snack, an afternoon treat, or as the ideal companion to coffee or tea, these madeleines embody the timeless excellence of French pâtisserie.

Madeleines are a classic French Pastry from the Lorraine region, famous for their delicate shell shape and buttery sponge. Immortalized by Marcel Proust as a symbol of memory and nostalgia, they remain a simple yet elegant treat with coffee or tea.

Ingredients

• 180 g granulated sugar (¾ cup + 2 tbsp)
• 20 g honey (1 tbsp)
• 210 g egg yolks (approx. 10 yolks / ¾ cup + 1 tbsp)
• 140 g unsalted European-style butter, 80% fat minimum (10 tbsp)
• 60 g milk (¼ cup)
• 180 g all-purpose flour (1½ cups)
• 4 g salt (¾ tsp)
• 12 g baking powder (1 tbsp)
• 3 g vanilla – 1 bean or 1 tsp extract
• Vegetable oil or fat spray (for greasing)

What you'll need

• 3 mixing bowls
• 1 whisk
• 1 spatula
• 1 brush (if no spray available)
• 1 piping bag
• 1 madeleine mold (metal preferred) or muffin tin

Preparation

1. Combine flour, sugar, salt, and baking powder in a large bowl.
2. In a separate bowl, whisk egg yolks and milk until smooth.
3. Melt butter and let it cool.
4. Mix wet ingredients into dry, then add cooled butter, vanilla, and honey.
5. Chill the batter in the fridge; at least 2 hours, but 24 hours if you can. The longer it rests, the more beautiful the madeleines will rise with that perfect bump.
6. Preheat oven to 450°F (232°C), convection setting 
7. Grease molds lightly.
8. Pipe batter into molds (22–25 g each, two-thirds full).
9. Bake 5 minutes at 450°F (232°C), then reduce to 380°F (193°C) and bake 5 minutes more. 
10. Keep an eye on them — every oven is a little different — and adjust the time or temperature if needed so your madeleines stay golden and never overbaked. 💛
11. Cool on a rack before serving.

Chef Renaud’s Exclusive Tips

These tips are shared by Chef Renaud to help you bake madeleines like a pro:

🍯 Honey: Add at the very end so it blends in gently without cooking the eggs.

🧈 Butter: Let it cool slightly before mixing so your batter stays smooth.

⏳ Make ahead:

• For that signature bump on top of your madeleines, let the batter rest in the fridge — at least 2 hours, but ideally overnight (12 hours). This little patience trick makes all the difference! 💛
• The batter can rest in the fridge for 1–2 days, perfect if you like to plan ahead.

🥄 Extra batter: Store it in a piping bag and bring it back to room temperature before using.

🥧 Molds: Metal molds give your madeleines the best rise and signature “bump.” Silicone works, but metal is ideal.

🌈 Variations: Get creative with flavors — chocolate, pistachio, raspberry, lemon, or even savory with ham and cheese. Just skip the vanilla if you’re adding other flavors.

📦 Storage:

• Room temperature: airtight container for up to 3 days.
• Refrigerated: up to 1 week (bring to room temp before serving).
• Frozen: up to 2 months (thaw at room temp and refresh in a warm oven).

☕ Tasting: Enjoy with coffee, tea, or hot chocolate. Perfect for brunch or as a sweet little treat to share. 💛

The Story of the Madeleine

Originating in Commercy, Lorraine in the 18th century, madeleines were first baked by a maid named Madeleine Paulmier for the Duke of Lorraine, later introduced at Versailles. They became a favorite of French aristocracy and were immortalized by Marcel Proust. Today, they remain an icon of French pâtisserie worldwide.

© 2025 Pâtisserie Mon Amour – All rights reserved.