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Le Chaudron recipe
Madeleines au miel
Honey madeleines
⏱ 30 minServes 20Easy245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients20 servings
200 g (7 oz)all-purpose flour
180 g (6 oz)melted unsalted butter
150 g (5 oz)superfine sugar
4whole eggs
1 packetbaking powder
3 tbspacacia honey
1organic lemon zest
1 pinchfleur de sel (flaky sea salt)
- 200 g (7 oz) all-purpose flour
- 180 g (6 oz) melted unsalted butter
- 150 g (5 oz) superfine sugar
- 4 whole eggs
- 1 packet baking powder
- 3 tbsp acacia honey
- 1 organic lemon zest
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 20. 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, sugar and fleur de sel in the stand mixer until thick enough to hold a ribbon.
- Melt the butter with the acacia honey in a small saucepan, then let it cool to 35°C (95°F).
- Gently fold in the sifted flour and baking powder with a spatula so the batter doesn't deflate.
- Drizzle in the warm honey butter, add the lemon zest and stir gently until smooth and glossy.
- Chill the batter at least 2 hours; that's what gives madeleines their hump.
- Butter the madeleine pans generously and pipe the batter in until three-quarters full.
- Bake 4 minutes at 220°C (430°F), then lower to 180°C (350°F) for 6 more minutes until golden and domed.
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