Recipe Plain madeleines

Chef Akrame Benallal shares his madeleine recipe, a memory from childhood after-school snacks. In his Michelin-starred restaurant, every table gets a few madeleines to take home, as a last moment of sharing with those who came to discover his cuisine.

©Kevin RAUZY

Chef Akrame Benallal shares his madeleine recipe, a memory from childhood after-school snacks. In his Michelin-starred restaurant, every table gets a few madeleines to take home, as a last moment of sharing with those who came to discover his cuisine.

Ingredients for 6 Mad’leines

Plain Mad’leine

  • 1 organic egg
  • 42 gr powder sugar
  • 23 gr buckwheat honey
  • 24 gr organic milk
  • 88 gr organic flour
  • 76 gr butter
  • 6 gr baking powder

Mix egg and sugar. Whisk for 5 minutes.
Gently add flour and baking powder.
Place milk and honey in a pan, heat to a simmer.
Remove from stove and add to first mix.
Add melted butter.
Mix the lot.
Keep your Madeleine mix refrigerated for at least one night.

The Day After
Place mix in a pastry bag, without stirring or whipping.
Rub Madeleine tray with butter and sprinkle with flour (unless tray is silicone / rubber).
Bake at 173°C / 343° F for 12 minutes (depending on oven).
Remove from tray while still hot, serve warm.