Perfect Classic Madeleine recipe

Name: Classic Madeleine
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6 Madeleines
Cuisine: French
Ingredients: Eggs 42g; Milk 6g; Salt 0.4g; Vanilla Powder 1g; Sugar 40g; Honey 5g; Cake Flour 45g; Baking Powder 1.5g; Melted Butter 53g

with a note of vanilla

by Hanbit Cho May 21, 2022

written by Hanbit Cho May 21, 2022

Classic Madeleine is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Madeleines are classic. We all love them! I’m sharing my recipe for a perfect classic madeleine with a note of vanilla – if you don’t have the vanilla powder you can leave it out!

Follow along with the 📝 recipes below👇🏾👇🏾

Pin Print
Classic Madeleine

Rating: 5.0/5
( 1 voted )

Serves: 6 Madeleines Prep Time: 45 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Eggs 42g
Milk 6g
Salt 0.4g
Vanilla Powder 1g
Sugar 40g
Honey 5g
Cake Flour 45g
Baking Powder 1.5g
Melted Butter 53g

Instructions

Vanilla powder:

You can make vanilla powder by drying out used vanilla beans and grinding them into powder. I will upload another video separately that covers this. If you don't have vanilla powder, you can scrape vanilla seeds and use them (if using vanilla seeds, then reduce the quantity to half)

Add the eggs, milk, salt, vanilla powder, sugar, and honey into a bowl and whisk.
Sift in the cake flour & baking powder and mix3. Add in the melted butter (40~50°C) and mix until you get a homogenous batter.
Pipe it into the madeleine pan.
Bake at 180°C for 9~10mins (Pre-heat to 200°C)

Notes

All ingredients need to be at room temp (20°C) apart from the melted butter.

How to store:

Store in air-tight container and store at room temp up to 4~5 days.

Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Recipe video

Enjoy

Let us know what you think of today’s Classic Madeleine tips, tricks, and hacks!

Hanbit Cho

Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

previous Recipe