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Trace: › manjuu › unpei › osayu › karukan › higashi › zengo › chimaki › madeleine

This recipe easily fills my 12 piece pan twice:

  • 110 eggs
  • 80 gr sugar

Whisk together, then add:

  • 100 gr flour
  • 25 ml milk (don't replace this by yoghurt, it doesn't help!)
  • 3.5 gr baking powder
  • 20 gr light honey

Then finish with:

  • 100 gr melted butter (max. 50° lest it cooks the egg prematurely).

➡️ Mix, then rest for 2 hours in fridge. The thermic shock in the oven facilitates the signature bump afterwards. You can also pipe it into the pan and put the whole affair in the fridge. (You can't, the bumps don't come out nicely!)

➡️ The pan needs to be oiled or buttered thoroughly. Using a brush is not enough, you need to make sure to get the ridges oiled up, as well. So far, it's always been quite stick for me, so I wonder if using butter instead of baking oil or flouering the molds will help. Otherwise, get a silicone mold (which also would be easier for the chocolate coating!)

➡️ When filling them, it's really better to under-fill than over-fill.

➡️ Bake for 5' at 200°, switch oven off for 5', then 1' at 160°. Take out of the pan immediately.

Chocolate coating

About 10 gr of tempered chocolate per piece. For white chocolate, remember that you shouldn't heat it beyond 45°. Here, don't save on the chocolate and make sure it extends well to the rim even before pushing the madeleines back in. It looks nice to have green, white and pink ones for Girl's day.

Notes

  • I tried aromatising it with 抹茶, but it just tastes very “healthy”. id. for using soy milk instead of regular milk.
  • Also, I used lime blossom honey. It's okay, but a bit odd, as well.
  • id. for beure noisette. It's okay, but sits a bit square in the mouth.
  • So it's best, for tea at least, to go with a simple, fresh lemon orange zest-vanilla with flower honey combination. In that spirit, maybe try yoghurt instead of milk, or adding a squeeze of lemon juice, as well.
Last modified: 13.04.2026:1519