Soft Madeleines with the characteristic hump

Ingredients

• 3 unités Eggs (medium-sized eggs)
• 285 g Granulated sugar
• 40 g Whole milk (equivalent to 40 ml)
• 20 g Acacia honey
• 130 g Unsalted butter (melted and heated to 60 °C)
• 130 g All-purpose flour
• 6 g Baking powder (sift with the flour)

Instructions

1. Whisking eggs and sugar

   In the mixer bowl, pour the eggs then the sugar. Whisk on medium speed for about 15 minutes until the mixture doubles in volume and forms a ribbon when the whisk is lifted.

   Time: PT15M

2. Heat milk with honey

   In a saucepan, heat the whole milk with the acacia honey until it reaches 60 °C. Stir gently until the honey fully dissolves.

   Time: PT5M

   Temperature: 60°C

3. Melt the butter

   Melt the butter in a second saucepan until it begins to foam and also reaches 60 °C.

   Time: PT5M

   Temperature: 60°C

4. Incorporate the hot milk

   When the egg‑sugar mixture has doubled, add the hot milk with honey gradually, while continuing to whisk on low speed.

   Time: PT2M

5. Add flour and leavening

   Sift the flour and baking powder together, then fold them into the batter while continuing to whisk until fully incorporated.

   Time: PT2M

6. Incorporate melted butter

   Pour the melted butter, still on low speed, until you obtain a smooth, homogeneous batter.

   Time: PT2M

7. Chill

   Transfer the batter to an airtight container, cover with plastic wrap and place in the refrigerator for at least 2 hours (ideally overnight).

   Time: PT2H

8. Prepare the molds

   Brush the madeleine molds with a little melted butter, lightly dust with flour, then tap to remove excess.

   Time: PT5M

9. Thermal shock before baking

   Place the batter into the molds, then put the molds in the freezer for 5 minutes to chill the batter thoroughly.

   Time: PT5M

10. Baking

    Bake the molds in a preheated 200 °C oven for 10 to 12 minutes until the madeleines are golden and the hump forms.

    Time: PT12M

    Temperature: 200°C

11. Unmolding and cooling

    When out of the oven, invert the madeleines back into their molds while still hot, then let cool at room temperature.

    Time: PT10M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

14 g

Fat

6 g

Fiber

0.3 g

Ingredient Substitutions

• Instead of Eggs: Organic eggs, Chicken eggs
• Instead of Granulated sugar: Cane sugar, Beet sugar
• Instead of Whole milk: Semi-skimmed milk, Almond milk
• Instead of Acacia honey: Other honey, Agave syrup
• Instead of Unsalted butter: Margarine, Clarified butter
• Instead of All-purpose flour: Wheat flour, Gluten-free flour
• Instead of Baking powder: Leavening powder, Baking soda + cream of tartar

Equipment Needed

• Mixer (electric whisk)
• Mixing bowl
• Saucepan (for milk)
• Saucepan (for butter)
• Kitchen scale
• Sieve or fine strainer (optional)
• Silicone spatula
• Metal madeleine molds
• Baking sheet
• Oven
• Cooling rack (optional)
• Kitchen brush (optional)
• Plastic film (for refrigeration) (optional)

Critical Steps — Do Not Skip

• Whisking the egg‑sugar mixture until double volume
• Reach exactly 60 °C for the milk and butter
• Chill the batter in the refrigerator (minimum 2 h)
• Thermal shock: very cold batter + very hot oven
• Use metal molds to amplify the thermal shock

Chef Tips from the Video

• Use acacia honey for a delicate flavor that does not overpower the butter.
• Sifting the flour and leavening together prevents lumps and ensures an even rise.
• A light drizzle of melted butter on the molds before flouring guarantees easy unmolding.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Wrap individually and freeze for up to 1 month.

Room temperature: At room temperature for a maximum of 1 day, away from moisture.

Make-Ahead Tips

• Prepare the batter the day before and let it sit in the refrigerator overnight for better flavor development.
• Baked madeleines store well frozen; gently reheat in the oven before serving.