Skip to main content
A Barry Callebaut Brand
My Barry Callebaut
  • Careers
  • Contact
Products
See all products
Articles
See all articles
Recipes
See all recipes
Show results
Ogonblink
  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
A Barry Callebaut Brand
Ogonblink

Madeleine

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

Recipe

Created by
  • Dimitri Fayard - Lead Chef, Chocolate Academy™ North America
  1. Madeleine

Madeleine

ingredients preparation
  • 150g
    whole eggs
  • 70g
    milk
  • 80g
    sugar
  • 50g
    brown sugar
  • 30g
    honey
  • 4g
    salt

Combine eggs, milk, sugars and salt.

Mix to dissolve but do not whip.

  • 150g
    pastry flour
  • 7g
    baking powder
  • 50g
    DCP-22PLARO

Add the sifted dries.

  • 200g
    butter

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

Refrigerate overnight.

Bake at 210°C.

Discover more recipes

Tart a la crème Tea Time

Tart a la crème Tea Time

Parsnip & Alunga™ Petits Gâteaux

Parsnip & Alunga™ Petits Gâteaux

Red Spinach Soft Cake

Red Spinach Soft Cake

Chocolate Moelleux

Chocolate Moelleux

Carrot Donut

Carrot Donut

Footer menu

  • Important links
    • Brands
    • Trends & Insights
    • Sustainability
    • Careers
    • Contact
    • Report a concern
  • Products
    • Chocolate
    • Chips & Chunks
    • Cocoa
    • Cacaofruit
    • Fillings
    • Coatings
    • Nuts
    • Decorations & inclusions
    • Food colorants
    • Personalisation sheets
    • View All
  • Segments
    • Confectionery
    • Bakery & Pastry
    • Dairy & Drinks
    • Ice Cream & Desserts
  • Services
    • Trends, Co-creation and Inspiration
    • Technical and R&D
    • Sourcing
    • Chocolate Academy
    • Sustainable Choices Support

Account & settings

My Barry Callebaut
© 2025 Barry Callebaut. all rights reserved

Footer - meta navigation

  • Responsible Disclosure Policy
  • Legal information
  • Privacy & cookie policy
  • Cookie settings

Navigation

Ogonblink

Main menu (mobile)

  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
My Barry Callebaut
  • Careers
  • Contact

Choose your region.

Brand not available in your region

Loading...
Loading