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Soft Madeleines with the characteristic hump

Recipe by Ludo's Workshops

Traditional French madeleine recipe, with the secrets of thermal shock to achieve the famous hump. The batter is prepared, chilled, then baked at 200 °C for a golden, soft result flavored with acacia honey.

MediumFrenchServes 18

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Source Video
2h 51m
Prep
12m
Cook
22m
Cleanup
3h 25m
Total

Cost Breakdown

$3.82
Total cost
$0.21
Per serving

Critical Success Points

  • 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

Safety Warnings

  • The milk and butter are heated to 60 °C: handle with kitchen gloves.
  • The oven reaches 200 °C: wear oven mitts when placing and removing the molds.
  • Hot molds can burn skin; let them cool slightly before unmolding.

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