Classic Madeleines (official Cap Pastry exam recipe)

Ingredients

• 100 g All-purpose flour (Sift with the leavening)
• 100 g Unsalted butter (Melt then let warm)
• 2 Whole eggs (At room temperature)
• 1 Extra egg yolk
• 50 g Granulated white sugar
• 30 g Brown sugar (Adds a slight caramelized note)
• 30 ml Whole milk
• 1 c. à soupe Neutral oil (sunflower or rapeseed)
• 1 c. à soupe Honey (Adds texture and flavor)
• 1 Vanilla bean (Seeds only, split and scrape)
• 1 c. à café Unprocessed lemon zest (Finely grate)
• ½ c. à café Baking powder
• 1 pincée Fine salt (To enhance flavors)

Instructions

1. Melt the butter

   Place the butter in a small saucepan and melt over low heat until liquid, without letting it brown.

   Time: PT5M

2. Prepare the vanilla

   Split the vanilla bean lengthwise with the back of a knife, scrape the seeds and set aside.

   Time: PT2M

3. Mix the eggs and liquid flavorings

   In the bowl, whisk the 2 whole eggs, the extra yolk, the vanilla seeds, the milk, the oil and the honey until a homogeneous mixture is obtained.

   Time: PT5M

4. Add the sugars, lemon and salt

   Incorporate the white sugar, the brown sugar, the lemon zest and the pinch of salt. Mix until fully dissolved.

   Time: PT2M

5. Fold in the flour and leavening

   Sift the flour with the baking powder over the mixture and gently fold in using a spatula.

   Time: PT3M

6. Add the melted butter

   Pour the warm melted butter in a thin stream while gently mixing to obtain a smooth batter.

   Time: PT2M

7. Batter rest

   Cover the bowl with plastic film and place in the refrigerator for 10 minutes so the batter thickens slightly.

   Time: PT10M

8. Prepare the softened butter for the molds

   Remove the butter from the refrigerator 30 to 45 minutes before use so it becomes pliable and creamy (softened).

   Time: PT45M

9. Butter and flour the molds

   With the softened butter, generously brush each cavity of the madeleine pan, then lightly dust with flour (optional). Tap to remove excess.

   Time: PT5M

10. Fill the molds

    Pour the batter into the cavities to 3/4 full using a pastry bag or spoon. Smooth the surface.

    Time: PT5M

11. Cold rest before baking

    Return the filled molds to the refrigerator for 10 minutes so the batter sets slightly.

    Time: PT10M

12. Baking – thermal shock

    Preheat the oven to 210 °C. Bake the madeleines for 5 minutes, then lower the temperature to 180 °C and continue baking 2 to 3 more minutes until they are golden and slightly domed.

    Time: PT8M

    Temperature: 210°C then 180°C

13. Cool

    Remove the madeleines from the oven, unmold immediately onto a rack and let cool for 5 minutes before serving or storing.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-purpose flour: T55 wheat flour
• Instead of Unsalted butter: Vegetable margarine (for lactose‑free version)
• Instead of Brown sugar: Brown sugar
• Instead of Whole milk: Semi‑skimmed milk
• Instead of Neutral oil (sunflower or rapeseed): Grape seed oil
• Instead of Honey: Agave syrup
• Instead of Vanilla bean: Vanilla extract (1 tsp)
• Instead of Unprocessed lemon zest: Orange zest
• Instead of Baking powder: Baking soda + cream of tartar

Equipment Needed

• Saucepan
• Mixing bowl
• Whisk or spatula
• Sieve
• Metal madeleine pan
• Pastry bag (or ice cream scoop) (optional)
• Cooling rack
• Oven
• Refrigerator
• Kitchen scale

Critical Steps — Do Not Skip

• Melt the butter without letting it brown
• Refrigerate the batter so it thickens
• Prepare the softened butter to achieve an even coating in the molds
• Thermal shock: 210 °C for 5 min then 180 °C

Chef Tips from the Video

• Use metal pans for better heat conduction and optimal rise.
• The softened butter should be pliable but not melted; test by spreading a small amount on the back of your hand.
• The cold rest before baking yields a lighter texture and a well‑defined bump.

Troubleshooting

Storage

Refrigerator: Store in an airtight box 2 to 3 days.

Freezer: Pack individually then place in a freezer bag, keep up to 1 month.

Room temperature: At room temperature, maximum 1 day (in a cake box).

Make-Ahead Tips

• The batter can be prepared the day before and kept in the refrigerator; let it come to room temperature before filling the molds.
• The softened butter can be prepared ahead and kept at room temperature for a few hours.