French Madeleines by Chef Laurence

Discover Chef Laurence’s madeleine recipe from Pâtisserie Mon Amour, with tips for mastering these iconic French pastries and their signature hump.

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 (makes ~12 madeleines)

• Eggs: 100 g = 2 eggs
• Granulated sugar: 75 g / ⅜ cup (¼ cup + 2 tbsp)
• All-purpose flour: 125 g / 1 cup
• Unsalted butter (80% fat minimum: Kerrygold or other European-style butter): 112.5 g / ½ cup
• Milk: 40 g / ⅙ cup (2 tbsp + 2 tsp)
• Liquid honey: 10 g / ½ tbsp (1½ tsp)
• Baking powder: 6 g / 1¼ tsp
• Salt: ½ pinch
• Flavor of your choice: vanilla · almond · lemon or orange zest · chocolate chips (75 g / ½ cup)

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. Whisk together eggs, sugar, honey and salt. Fold in the sifted flour and baking powder.
2. Add the melted butter and the milk. Add the flavor of your choice. Mix.
3. Rest in the refrigerator for at least 2 hours, overnight is even better.
4. Grease and flour the molds. Fill each cavity ¾ full.
5. Preheat the oven to 450 °F / 232 °C. Place the madeleines in the oven, immediately lower the temperature to 400 °F / 204 °C, and bake for 5 minutes. Then lower the temperature to 350 °F / 177 °C and bake for 2 minutes. Turn off the oven and leave the madeleines inside for 2 more minutes to finish baking in the residual heat.
6. Baking times may vary depending on your oven. Keep a close eye on the madeleines throughout baking and do not leave them unattended. Check for golden edges and adjust the baking time as needed to avoid overbaking.

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.

Chef Laurence’s Exclusive Tips

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

• Honey: Whisk the liquid honey with the eggs, sugar and salt at the start.
• 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 in the refrigerator and use it while still very cold.
• 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 secrets to THE hump

1. ❄️ Rest in the fridge: The batter must be very cold before going into the oven.
2. ⚡️ The temperature shock: Cold batter + very hot oven = the hump forms.
3. 🔥 Very hot oven: Preheat to 450 °F / 232 °C, then immediately lower to 400 °F / 204 °C once the madeleines are in the oven.

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