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Bon Appétit

Daniel Boulud's Madeleines

By Daniel Boulud

4.9

(10)

Madeleines dusted with powdered sugar on a white marble and a white plate.
Daniel Boulud's MadeleinesGreg Vore

Another reason why you should make these mini cakes for dessert? The batter can be prepped the day before.

Recipe information

  • Total Time

    1 hour 30 minutes

  • Yield

    Makes 12 large or 5 dozen mini

Ingredients

¾ cup (90g) all-purpose flour
1 tsp. baking powder
½ tsp. kosher salt
2 large eggs
⅓ cup (66g) granulated sugar
1 Tbsp. light brown sugar
1 Tbsp. honey
2 tsp. finely grated lemon or orange zest
6 Tbsp. (84g) warm melted unsalted butter

Special equipment:

12-cake regular madeleine pan or three 20-cake mini madeleine pans and a pastry bag or resealable plastic bag.

Preparation

  1. Step 1

    Whisk ¾ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon kosher salt in a small bowl.

    Step 2

    Whisk 2 large eggs, ⅓ cup granulated sugar, 1 tablespoon light brown sugar, 1 tablespoon honey, and 2 teaspoons finely grated lemon or orange zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in 6 tablespoons warm melted unsalted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.

    Step 3

    Preheat oven to 400°. Lightly coat a 12-cake regular madeleine pan or three 20-cake mini madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable plastic bag) and pipe batter into pan, filling two-thirds full (you may have a little batter left over).

    Step 4

    Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 8-10 minutes for regular cakes and 5 minutes for mini.

    Step 5

    Tap pan against counter to release madeleines. Dust with powdered sugar and serve while still warm.

TagsCakeDessertFrenchEuropeanNut FreeBakingBon Appétit

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