Uses:  Madeleines are normally baked in traditional metal shell baking moulds, although the recipe can be prepared in other formats. The batter can also be spread on baking sheets. While this works well, if a lighter texture is desired, the amount of flour in the recipe should be reduced.

What is the best cocoa powder? Plein Arôme

Why? The Plein Arôme powder is the perfect solution to get a round cacao taste in your madeleine with whole milk hints. A more alkalised cacao powder would also fit this recipe to get an intense cocoa taste, but the Madeleines would become more dense and brittle.

Scientific recommendations: The action of baking powder lightens the texture of the cake which visibly rises in the oven.

Allergens: Lactose, Egg Products, Gluten


Created by
  • Dimitri Fayard - Lead Chef Chocolate Academy™ North America


Ingredients Preparation
  • 150g
    whole eggs
  • 70g
  • 80g
  • 50g
    brown sugar
  • 30g
  • 4g

Combine eggs, milk, sugars and salt.

Mix to dissolve but do not whip.

  • 150g
    pastry flour
  • 7g
    baking powder
  • 50g

Add the sifted dries.

  • 200g

Melt the butter to 50°C and add to smooth batter.

Refrigerate overnight.

Bake at 210°C.

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