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Recipe · Limousin
Madeleines de Saint-Yrieix
Large orange blossom madeleines
⏱ 75 minServes 24Easy245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients24 servings
250 g (9 oz)pastry flour (French T45)
200 g (7 oz)sugar
5eggs
200 g (7 oz)melted butter
1 packetbaking powder
1orange zest
1 tablespoonorange blossom water
1 pinchsalt
- 250 g (9 oz) pastry flour (French T45)
- 200 g (7 oz) sugar
- 5 eggs
- 200 g (7 oz) melted butter
- 1 packet baking powder
- 1 orange zest
- 1 tablespoon orange blossom water
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 24. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whisk the eggs and sugar for 5 minutes until light.
- Add the orange zest and orange blossom water.
- Sift in the flour, baking powder and salt and fold in.
- Pour in the warm melted butter and mix without overworking.
- Chill for 1 hour (these madeleines are bigger than the Commercy kind).
- Butter and flour large madeleine pans.
- Preheat the oven to 220°C (425°F).
- Fill the molds three-quarters full.
- Bake for 4 minutes at 220°C (425°F), then lower to 180°C (350°F) and bake 9 minutes more.
- The madeleines should rise, form a hump and turn golden.
- Unmold immediately and serve warm.
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