Chef Stephane, you have changed my life forever! And I will pass this legacy to my children. I followed your recipe, reduced the sugar slightly and rested the batter for 2 hrs. The result was heavenly! I’ve been trying to make madeleines for 20 yrs and this is the first time I’ve succeeded. Thank you!

@FrenchCookingAcademy

2 жыл бұрын

wow I am so glad to hear that . madeleine are so good to miss out on. thanks for the message😀

Omg, I'm SO glad you posted this! I tried to make these a few months ago and they were like lead sinkers. Merci tres beaucoup!!!

Wonderful story of the origin of The Madeline. Thank you for not only sharing beautiful Recipes and cooking techniques, but also for giving us a glimpse of France from a personal perspective.

Thank you for this recipe my friend, my father used to make these but never passed his recipe down. Now I just need to remember how to bake a filet of Salmon into a loaf of bread.

I make these for my wife and she loves them. The very first thing I ever baked following you on KZread and they come out perfectly every time ❤️

I made twice the recipe at one go. 1st day baked one tray, kept the remaining batter in the fridge and 2nd day baked another tray. The madeleines were absolutely delicious. And it was exciting to see the humps. My siblings were impressed when I sent WhatsApp photos of the gorgeous Real Madeleines. Thank you!

Your explanations are spot on! Delicious looking Madelines. I just need to buy the pan...

I tried this recipe exactly step by step.. (I just added a little bit of vanilla syrup!) and they were amazing and delicious! my husband is now asking for this every couple of weeks 🤣

@gl7038

2 жыл бұрын

How many did end up getting from this recipe

@nathaliaskyblue

2 жыл бұрын

@@gl7038 12

@tuntin3477

Жыл бұрын

@@nathaliaskyblue , the baking mold has 12 sections but I only counted 11… One was used for testing 😂

Perfect! Made them this evening. They turned out beautiful and delicious. Thank you very much.

WOW I just made these and this is the best Madeleines I've EVER MADE!!! Thank you so much I am making the second batch!!

Your recipes just always work!!! Every time I cook according to your instructions everything goes well! Love madeleines, they're classic crowd pleasers and a special treat, that doesn't acquire to much of an afford! LOVE!!!

This is why the cake is famous for most people, including me. Thanks for letting me see what Proust was talking about: "And as soon as I had recognized the taste of the piece of madeleine soaked in her decoction of lime-blossom which my aunt used to give me (although I did not yet know and must long postpone the discovery of why this memory made me so happy) immediately the old grey house upon the street, where her room was, rose up like a stage set to attach itself to the little pavilion opening on to the garden which had been built out behind it for my parents (the isolated segment which until that moment had been all that I could see); and with the house the town, from morning to night and in all weathers, the Square where I used to be sent before lunch, the streets along which I used to run errands, the country roads we took when it was fine" (Proust, 1928).

These are absolutely DIVINE!!!! First time I ever tried making Madeleines and they taste just like the ones you find in the village bakeries in France. As I'm a fan of fleur d'oranger, I added a tablespoon and I'll be making my second batch tonight ... just have to share them with all my neighbours :-)

My husband and I did this recipe 2 weeks ago, we enjoyed it a lot! The honey part sure made it a Lot of difference and the high temperature! Merci :)

Just did it, followed the recipe substituting caster sugar for granulated sugar in the same proportions, came out great ! Thank you !

These videos are getting better and better

Merci for the recipe!!! I just made it and it’s sooooo good and so easy!

Made these with my kids and they were great! We gobbled them all up right after they were done!

Great video! Thank you for the clear explanations!

I have been looking for a recipe on how to make this and finally I found U , I have loved this cookies since I was a child😋..so.. we are having a big winter storm this weekend here in NYC so what better way to stay warm inside with the family and eat yummy deserts..thank U very much ..xx

This recipe is simply wonderful. I tried Madeleines for the first time using this recipe and they turned out perfect. Next time I will add some lemon zest and in general experiment a bit, they seem really versatile.

I just bought the pan today and try to made for first time, thank you for your video, it’s help a lot and understand the background . You are awesome 👏👍👍👍

When i was a student i would make Madelenines as desert because its so cheap and chearful, the recipie i remember till date is 50/50/50 which is 50g of butter 50g of flour and 50g of sugar and an egg. melt sugar and butter together and add flour + egg slowly while mixing. pop in oven for 10 mins on 200C. this makes 6. This recipe is more fancy though look great.

@catherinemifsud4396

4 жыл бұрын

I have the same recipe! I also whisk the eggs and sugar over a pan with simmering water.

@ibechane

4 жыл бұрын

one egg is about 50g, which makes the proportions the same as a traditional pound cake - 1lb each of flour, sugar, eggs, and butter

@sihamsalhi7103

4 жыл бұрын

About the baking powder?

@canaryhoang989

3 жыл бұрын

Siham Salhi 2 gr banking powder

this is the best madeleines recipe online!!! thanks for sharing 🙏🏻

I think these are the perfect gift cakes. I have two sons who are always off to someone's house for playdate. Sometimes we send them with a box of (store-bought) donuts, but how much more precious to send them with freshly baked Madeleines - something many Americans never even heard of. My pan has arrived, and will be making these at the weekend (or maybe sooner). Many thanks!

@mabuhayPinay

Жыл бұрын

What a wonderful idea: instead of donuts, a box of Madeleines!

After receiving a Madeleine tray as a gift I naturally went searching for recipes, this was the first recipe I tried and will now be the last! They were absolutely perfect! The recipe is foolproof, follow the steps and tips and you will have perfect Madeleine's every time! I also love that you added the history about them, awesome video and recipe thank you

@Mr.56Goldtop

Жыл бұрын

What I want to know is where Madeline got her pan? 🤔

@donnappetit5966

Жыл бұрын

@@Mr.56Goldtop she used actual shells, from what I've learned

@Mr.56Goldtop

Жыл бұрын

@@donnappetit5966 How resourceful.

Clicked 'like' before I even saw the video. I've had a madeleine pan for a couple of years and just haven't found a recipie that made me want to make them. Thanks for changing that!

@fussyrenovator7551

4 жыл бұрын

Haha that’s me. Clicked like and going to dust off my never used madeleine pans tomorrow.

Madeline's, crepes, and croquembouche - my absolute favorite french treats. I cannot pass up any of these treats!

Excellent video! Joans takes the mystery out of making Madeleines! I will try.

I just baked this using your recipe. They come out dark, but so tasty. Merci beaucoup chef!

I'll definitely be making this dessert. Some bakeries sell a single Madeleines for almost $2 each.

@ChaosAT

3 жыл бұрын

No way for that u can get 10 of the expensive and 25 of the cheap one xD

@JRose-zk1ni

3 жыл бұрын

I know..I have to go out and get the pan. I'm DEFINITELY trying these!!

@doktorjfeelgood

3 жыл бұрын

Yes..I pay $2-50 each for my Madeline's..I'm going to make these as I like to have 2 or 3 Madeline's with my coffee every morning..😎👍..

@adatshhc

2 жыл бұрын

What?!? 🤯

@aaronruss6331

Жыл бұрын

@@doktorjfeelgood there like 60 cents here in ireland in a French bakery near where I live.

I made them yesterday and they turned out delicious! They are also the most good-looking madeleines I have ever made;D Thank you for the recipe~

Just made these and they are perfect. My wife grew up in France and since we can't afford to go back right now I have made her so many recipes from your channel to remind her of her time there and she has loved all of them. Thank you.

Hello from Australia! I made this today and they came out beautiful and delicious! Merci beaucoup! ☺️❤️

Lovely sponge - it melts in the mouth

Thank you for teaching this wonderful recipe😍

Just made these and they turned out great! Best rise I've ever gotten baking madeleines. I'll likely add a little more lemon juice or lemon rind next time, but I'll definitely stick with this recipe for my base moving forward. Thanks!

Absolutely great recipe! Besides the 12 regular size madeleines; I also made minis which takes approx. 3mins each on 220 degree celcius and 200 degree celcius! Yummy! Thank you!!!

Just made these! Love them!

I've made Madeleine before, and this recipe is different, looks easier! Thanks.

These are Lovely and taste delicious. My kids love them

Those look superb! Will try this recipe today!

Wonderful, Thank you so much.

Great! Happy to know all the tricks. But I wish you had mentioned Proust as part of the legend!

delicious recipe. looks very yummy.

Great recipe! This is the best Madeleine I ever had : )

Thanks for sharing. Delicious 💗

These are great! The recipe is wonderful and accurate, full proof. Leaving the batter overnight is a good idea, as the baking soda breaks the gluten chains in the flour and creates that emulsion, as the presenter mentioned in the video!

Love the history!

I made these Madeleines twice in the span of a week! The first time I did not get the bumps on them. The second time they turned out so beautifully!!! Plus I dipped them in chocolate ganache. Yum! The only difference in the 2nd time was that I put the batter in the fridge for 2 hours. I think this helped the bumps to appear since I stay in a very humid and hot country. Thank you for this recipe. It's going to be one that I will keep creating. 😊👍🏼

@shannafernandes8725

3 жыл бұрын

Another thing I tried was I lessened the sugar content a bit and added lemon zest to it and rubbed it between my fingers. It added a lovely aroma and taste to the madeleines.

Thank you for your great recipe. I made this and it is absolutely delicious and easy.

It works perfectly for me! Merci chef! 👌

I love those cookies. Thanks for sharing those secrets. I did a video about madeleines about 2 years ago, I haven't post it yet ,but I follow a different recipe.

Great recipe! Very light and fluffy

thank you, Merci hugs from Canada !!

These turned out good for a first try, with a few tweaks they will be fabulous! Always happy to try a recipe that makes a smaller yield, so hats off to you for that! I put them in the middle of a preheated oven using convection mode, and placed my Madeleine mold on a cookie sheet because I was afraid the bottoms would be darker than the tops, which wasn’t the case! Next time, straight in the oven without the cookie sheet and without convection mode! Also, my batter fluffed up a bit more after resting, and I should have given it a few stirs with a spatula to sort of deflate it and make it smoother. I experimented with the last Madeleine I filled, and that was the one with the most rise, so next time I won’t be afraid to stir my batter a bit after resting. Hope this helps someone else out! Again thanks for this wonderful recipe. I will definitely make it again!

@beatrizsandoval4395

2 жыл бұрын

Do they stay moist the next day?

@arceliaramirez6996

2 жыл бұрын

Yes, but you must keep them in a container. I keep them for a week Just as fresh. I microwave them for 15 seconds before eating... I hope mu comment helps.. From México

This is awesome thank you for sharing this recipe and of how the Madeline's started

@FrenchCookingAcademy

6 жыл бұрын

Glad you like the Madeleine's 🙂👨‍🍳

I saw your video last night, just made it. It is divine. Merci beaucoup. I can't believe I made this.

@FrenchCookingAcademy

6 жыл бұрын

Great well done 😀😁😋love to hear when someone try the recipes. glad you liked it . they are pretty addictive those madeleines.

@flipthecoin888

6 жыл бұрын

I'm eating it as I type. Simply glorious. Thanks again

I didn't have any honey so I used maple syrup and it turned out great. Thanks for the recipe!

Very easy and tasteful recipe :) This was a hit over Christmas, thanks for sharing your recipe!

@tweewin

4 жыл бұрын

How was the texture when it's cooled? Soft or harder than regular sponge cake?

I just made madelines based on your recipe and they are absolutely delicious. Thanks

Hello stéphane, I from the fiji islands, I'm learning french and living in Commercy, france. Just where the madeleine is made. Im freaking proud to be an COMMERCYAN...hehee.... Love your chanel. Keep it up bro! Merci beaucoup.

@FrenchCookingAcademy

5 жыл бұрын

🙂👍👨🏻‍🍳

They are amazing!! Merci! 🎉

Love your cooking...bless you

Made them today. Delicious.

Thank you for sharing 👍🙏✌

Looks great.

I have the same whisk. I love it too.

Best madeleine recipe, I've made it twice now and it's flawless each time. I prefer to chill the batter and the pan beforehand and also bake at around 225C for 6 mins then lower to 180C for another 5/6 mins - picturesque bumpy cakes everytime - merci!!

@beatrizsandoval4395

2 жыл бұрын

When you chill the batter do you do it the night before or how long? And what it’s the difference between leaving it at room temperature for two hours like on the video and chilling it before baking? I really need to make them.

@Muslimah1987

2 жыл бұрын

@@beatrizsandoval4395 I chill it for about an hour although some recipes will recommend longer (overnight) - it just helps firm up the batter so the end result is nicer. I've never tried leaving them at room temperature so can't comment there. Great recipe though, always works a treat for me- good luck!

@beatrizsandoval4395

2 жыл бұрын

@@Muslimah1987 okay. I will try chilling it over night. I’ve made so many different recipes and even though I do like some, they don’t impress me. I need to make 3 dozen for school and I need to bake a day ahead so I will practice these to see if they would work and stay moist.

@Muslimah1987

2 жыл бұрын

@@beatrizsandoval4395 Thats cool. Also should add that I bake at a higher temp (see above comment) at first and then lower it which really helps with beautiful bump formation!

@beatrizsandoval4395

2 жыл бұрын

@@Muslimah1987 I made them yesterday morning to try them out. Prepared the dough Friday night and baked them yesterday morning. They came out very very good and today they are still moist. It definitely the recipe I will be making from now on. Thank you 😊

I loved this recipe, so easy and they came out perfect! I replaced the lemon- with grapefruit juice and a a bit of the zest and devoured them all

@tweewin

4 жыл бұрын

How was the texture when cooked? I've tried so many madeleine recipes, all taste great when warmed...but when cooled, they are harder than sponge cake. My favorite ones from the grocery store is soft when cooled, so I want to see if this recipe is like that. It looks humpy and correct, though!

Did mine exactly as you said. My oven is a fan oven, 7 minutes over cooked them . Cut it to 5 minutes , perfect

@gitadasgupta7488

3 жыл бұрын

Did you add lemon rind Or juice? At what point does one add which

Amazing video thank you

Thank you!

This video was incredibly helpful! They turned out beautifully. Thank you for all of your tips.

I baked this and my family loved them! I added a teaspoon of matcha powder for green tea Madeleines and another batch with strawberry powder for a fruity flavored Madeleine :)

@SM-ce1uy

2 жыл бұрын

fab idea

@chefiecookery1673

2 жыл бұрын

Is it fluffled just like the original?

I Just Made this ... and IT IS so delicious. Thank you very much

Looks delicious. 👍

I’ve just done this today - flavouring mine with orange and then half dipping them in chocolate. I was really pleased with the result although my “humps” could have been better.

Yummy ! First time & huge success , Merci !

Hi thank you so much for sharing this recipe I did make them for Xmas my family really enjoyed it they were so delicious thank you 🙏🙏

Merci beaucoup 🍀👍 awesome.

Very interesting thank you I'll have a try

You are the Best!!!

I start my day with a madeleine and cappuccino every day!

@beatrizsandoval4395

2 жыл бұрын

Did you try it? How was it?

@Bellasafari

2 жыл бұрын

@@beatrizsandoval4395 not yet- I have the pans though. Probably will make them in Autumn:)

Thank you perfect recipe. Just made it and turned out great. Tried to make once following other online recipe but failed without humps. I added poppy sends for a bit of crunch.

If I find the baking dish here I will definitely give it a try

VERY GOOOOOOD RECEPEEE !!!!!!!!

these came out so good.... delicious :):) def prefer them like this than the pasty/not browned version so many other recipes have.

Thanks for sharing your recipe

@FrenchCookingAcademy

6 жыл бұрын

My pleasure 🙂

I made these Gluten Free and they're amazing! Thank you!!

@olivialai2945

4 жыл бұрын

Bron Bradshaw hello, how did you make them gluten free?

Merci beaucoup monsieur!

I made these for my wife because she loves them the first thing I’ve ever baked and they are light and subtle with a big bump 😮 I make them for her every week

@beatrizsandoval4395

2 жыл бұрын

Do the stay moist for the next day? I need to bake some for school but I have to bake them a day ahead.

@christopherhammond-davis7425

2 жыл бұрын

@@beatrizsandoval4395 sorry just seen this let them cool and then keep in an airtight container they last a few days

Thank you for the recipe! It was a little too sweet for me. I would reduce the sugar to 70 to 80g. Your recipe is a keeper!

Thanks for sharing such a delicious recipe with such a delightful explanation...:)

Madeleines are my favorite. Especially with vanilla bean.

Hello ,merci pour votre super détails sur cette recette. Bonne journée :)

Hi (: i made this recipe just today, they turned out well altho i was nervous because my batter turned out really watery, maybe my measurements wasn't that accurate but anyhow they were great...i'm not a great baker, i just bake from time to time as a hobby! This recipe is definetly worth a try ^^

Best ever!!!!

Thanks!

Bonjour et merci pour la recette!