Our favourite madeleine recipes by Les Senteurs Gourmandes

Inspired by our adored Tendre Madeleine eau de parfum, the team at Les Senteurs Gourmandes decided to share with you its favourite recipes for this small delicious and unforgettable pastry. Whether you’re new to cooking or an accomplished cook, it’s an ideal moment to take the time to cook and make yourself happy.

The recipe by Frédéric Anton

from the book Petits Gâteaux by Frédéric Anton and Christelle Brua

Preparation: 15 minutes

Cooking time: 5 minutes

Ingredients:

200 g of butter + extra for the moulds
3 eggs (150 g)
60 g of milk
120 g of caster sugar
10 g of baking powder
1 vanilla pod

Preheat the oven to 180°C and place a baking sheet inside. Melt the butter and put it aside. Mix the eggs with the milk in a mixing bowl. Add the sugar, flour, baking powder and vanilla seeds. Finally, incorporate the melted butter and cool the mixture using a spatula.

Butter and dust the madeleine moulds with flour, then fill three quarters full.

When the moulds are ready, put them in the refrigerator for a few minutes. Then cook them in the oven for 5 minutes.

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The recipe by the École Ferrandi

from the book Pâtisserie de l’École Ferrandi

For 12 madeleines

Preparation: 15 minutes

Refrigeration: 1.5 hrs

Cooking time: 10 to 12 minutes

Storage: 1 week wrapped in cling film in a dry environment or 3 months in the freezer

Equipment:

Whisk
Thermometer
Sieve
Microplane grater
Piping bag + 10 cm plain tip
Madeleine mould

Ingredients:

100 g of egg
115 g of sugar
15 g of honey
80 g of room temperature milk
180 g flour
6 g of baking powder
250 g of melted butter
Vanilla
Zest from 1/3 of a lemon

Mix the eggs, sugar and honey with the whisk.
Add milk at 20°C then the sifted flour with the baking powder. Pour in the melted butter and vanilla.
Grate the lemon zest into the mixture, then place it in the refrigerator for 1.5 hrs.
Using the piping bag, fill up the buttered and floured moulds by two thirds. Place in the oven at 190°C for 10 to 12 minutes. After removing them from the oven, wrap the madeleines in cling film.

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The recipe by Cyril Lignac

From the book La Pâtisserie by Cyril Lignac

Preparation:

30 minutes the day before
15 minutes on the baking day

Cooking time: 10 minutes

Ingredients:

Madeleine batter:

(to be prepared 24 hrs. in advance)

200 g of soft butter
Organic orange zest
195 g of caster sugar
20 g of polyfloral honey
200 g of egg (3 large eggs) at room temperature
200 g of T45 flour
6 g of baking powder

Cooking time:

Softened butter

Preparation:

Madeleine batter:

In a pan, melt the butter at 70°C. Mix the thinly grated orange zest and sugar with the whisk. Blend in the honey and eggs.

Using a mixer with a whisk attachment, blend the sifted flour with the baking powder. Then gradually add the liquid mixture.

Mix at a low speed. Add the softened butter. Let the batter rest for 24 hours in the refrigerator.

Cooking time:

On the baking day, preheat the oven at 175°C.

Butter your madeleine moulds and add the batter using a piping bag.

Bake in the oven for 8 to 10 minutes.

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”When from a long-distant past nothing subsists… Alone, more fragile, but with more vitality, more unsubstantial, more persistent, more faithful, the smell and taste of things remain poised a long time”. This passage by Marcel Proust in his famous novel Swann’s Way. If you are also overcome by indulgent desire and nostalgia that this famous pastry from French cuisine brings about, you can also enjoy our Tendre Madeleine eau de parfum, available in 15 ml and 100 ml bottles.