Sweety's recipe (16 madeleines)
- 150 g flour
- 150 g sugar
- 150 g butter
- 3 eggs
- 1 tsp baking powder
- 1 vanilla pod or zest of 1 lemon
- pinch of salt
Yann Couvreur version
- 125 g flour
- 125 g sugar
- 125 g brown butter (beurre noisette)
- 3 eggs
- 5 g baking powder
- 1 lemon, zest
- 1 vanilla pod
- 1 pinch salt
Grolet Opéra XXL (1 cake, 250g)
- 100 g eggs
- 100 g sugar
- 100 g flour
- 4 g baking powder
- 30 g milk
- 100 g butter, melted
- 1 vanilla pod
The madeleine hump is caused by a thermal shock — the cold batter hitting a very hot tin. No chill, no hump. The brown butter (beurre noisette) in the Couvreur version is the key flavour upgrade: it adds a roasted, caramel note the standard recipe misses. Lemon zest or vanilla, never both together.
Method
Batter
- Whisk eggs with sugar until pale and slightly thickened — about 2 min by hand.
- Add flour, baking powder, and salt. Fold in gently.
- Melt butter (or make beurre noisette: cook until golden and nutty-smelling, then strain). Cool slightly. Fold into the batter with lemon zest or vanilla seeds.
- Cover with plastic wrap and refrigerate at least 1 hour. Overnight is better — the rest develops flavour and ensures the hump.
Bake
- Preheat oven to 220°C. Butter the madeleine tin generously — including the indentations between shells. Chill the buttered tin in the freezer for 5 min.
- Pipe or spoon cold batter into the moulds, filling about 3/4. Do not spread — the batter will level itself.
- Bake at 220°C for 4 min, then reduce to 180°C for 6–8 min. The hump will appear around 3–4 min in. They are done when the edges are golden and the hump no longer looks wet.
- Unmould immediately and cool on a wire rack. They should release easily.
For the Grolet version: same temperatures and timing, but in a large buttered cake mould — bake longer, ~18–22 min at 180°C.
Pistachio praline (optional)
- Toast 100g pistachios at 160°C for 10 min. Cool completely.
- Blend with 80g sugar, 1 tsp neutral oil, and a pinch of salt until smooth and liquid. Store in a jar.
- Drizzle or dip the flat side of the madeleine for a variation.
Background
The hump is a structural consequence of the batter's temperature differential hitting the hot tin, not a recipe mystery. Cold batter sets the outside faster and forces the interior to rise upward through the one escape point — the unbaked centre. A tin that isn't hot enough or batter that isn't cold enough produces a flat madeleine. The two-temperature oven method (high start to create the hump, lower to finish cooking) is more reliable than a single temperature throughout.
Beurre noisette makes a substantial difference. The standard recipe uses plain melted butter; the Couvreur version browns it until the milk solids toast — this creates pyrazines (the same roasted compounds in coffee and nuts) that plain butter lacks. The smell is the guide: butter should smell like hazelnuts, not just hot fat. Filter through a fine mesh to remove the dark solids.
Do not overbake — madeleines dry out fast. The correct texture is a slight spring when pressed and a moist, tight crumb inside. If the edges pull away from the tin before the top is set, the oven is too hot or the tin was underfilled.
Mistakes I've Made
- Not chilling the batter. No hump, flat result. The cold rest is what creates the thermal shock.
- Tin not hot enough. Batter spreads and bakes flat rather than rising. Preheat the tin in the oven, not just the oven air.
- Overbaking. Dry, tough, and no longer pleasant. Pull them the moment the hump stops looking wet.
- Butter too hot when adding. It cooks the eggs slightly and the batter tastes scrambled. Cool the beurre noisette to ~40°C before folding in.
- Not buttering every surface of the tin. Shells stick at the edges and lose their shape on unmoulding.
Sources
- Madeleines | Sweety —
- Madeleines | Yann Couvreur —
- Madeleines XXL | Grolet Opéra —