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+ servings
Madeleines chocolat

French madeleines, by french pastry chef Cyril Lignac

The little gourmet pleasure that takes us right back to childhood. These madeleines are absolutely delicious, and with a little chocolate touch they are even better.
Course: Pastry
Cuisine: French
Keyword: Easy pastry, Easy recipe, French pastry, Pastry
Portions 12
Prep Time: 20 minutes
Temps de repos: 1 day
Cooking time: 20 minutes
Print Recipe


  • 200 g butter
  • 200 g flour
  • 200 g eggs, room temperature (about 3 big ones or 4 small)
  • 180 g sugar (195 g in the original recipe)
  • 20 g wildflower honey
  • 6 g baking powder
  • 1 orange or 1 lemon zests

For glazing

  • 200 g dark chocolate (or other to taste)
  • almonds
  • grated coconut


  • Melt the butter in a saucepan. Keep cooking until the butter reaches 70°C. Let it cool down.
  • In a bowl, mix the sugar and the fruit zests. Add the honey and the eggs at room temperature mix with a whisk.
  • Put the flour and the baking powder in a bowl. Stir and gradually add the sugar/honey/egg mixture.
  • Gradually pour the melted butter.
  • Put the dough in a pastry bag and set it aside in the refrigerator for 24h.
  • The next day, preheat the oven to 180°C.
  • Grease the madeleine moulds. Fill them up to 3/4 with the dough.
  • Keep them in the oven until the madeleines have puffed up and gotten a nice golden brown colour. The original recipe recommends 8 to 10 minutes cooking time. In my case, the cooking time is 20 minutes (since my moulds are quite big).
  • Let them cool.

For glazing

  • Carefully melt the chocolate down (for a better result, you can use the tempering technique).
  • Dip the madeleines halfway into the melted chocolate. Sprinkle with almond pieces, grated coconut or other top-finishing as you desire.
  • Place them over a grill and let the chocolate stiffen.