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Classic French Madeleine Recipe from Duchess Bake Shop in Edmonton

What does one do about a sweet craving?

Giselle Courteau found a way to satisfy it. Courteau discovered baking early on and has spent a lifetime perfecting her recipes. This sweet affair has led Courteau to co-ownership of the Duchess Bake Shop, Duchess Atelier, and Cafe Linnea, all in Edmonton, Canada. She is also the author of two cookbooks, Duchess Bake Shop and Duchess at HomeIf you can’t visit Edmonton’s Duchess Bake Shop in person, you can enjoy her recipe for classic French Madeleines here.

Duchess Bake Shop
10720 124 Street NW
Edmonton, Alberta T6M 0H1
Website www.duchessbakeshop.com
Telephone:1-780-488-4999 

You’ll always remember the first time you eat a buttery madeleine warm out of the oven. The batter is quick and easy to prepare, bakes up in no time flat, and freezes really well. It’s also ideal for introducing all kinds of flavours—we’ve included a few suggested additions at the end of the recipe to get you started.

Classic French Madeleine Recipe

Classic French Madeleines

These tiny french tea cakes make a lovely little snack that won't ruin an appetite. They are also a great finisher after a big meal!
Prep Time 15 mins
Cook Time 15 mins
Resting Time 3 hrs
Total Time 3 hrs 30 mins
Course Dessert
Cuisine French
Servings 24

Equipment

  • You will need a 16 or 24-cavity madeleine pan. These distinctive moulds with shell-shaped cavities are becoming easier to find in specialty kitchen stores and online.

Ingredients
 
 

  • 1 cup All-Purpose Flour
  • ½ tsp Baking Powder
  • 4 Large Eggs at room temperature
  • 3/4 cup Sugar
  • 2/3 cup Unsalted Butter Melted and Cooled 1
  • 2 tsp Vanilla extract or paste
  • 1/2 cup Sugar
  • 1/2 cup Water

Suggested Flavour Additions (Any of the following may be added at step 2)

    Lemon

    • 1/2 cup Fresh lemon juice or lemon zest of 1 lemon
    • 1/2 cup Icing Sugar

    Lavender

    • 2 tsp Dried Culinary-Grade Lavender.

    Vanilla Rose

    • Seeds from 1 vanilla bean
    • 1 tsp Rosewater

    Instructions
     

    • Mix the flour and baking powder in a small bowl and set.
    • Whisk the eggs and the 150g measure of sugar in a bowl until well mixed. Add the butter, vanilla, and any flavour additions and whisk until well combined.
    • Make a well in the centre of the dry ingredients, and whisk in the wet. Mix until well combined.
    • Cover with plastic wrap and refrigerate for at least 3 hours.
    • While the batter is resting, make simple syrup by placing the 100g measure of sugar and water in a small saucepan. Bring to a boil to dissolve the Remove from heat and set aside to cool.
    • Fill each madeleine cavity to about three-quarters full (using a small Ice cream scooper or spoon). Bake for about 10 to 12 minutes, until they are golden around the edges. You’ll see a bump rise up in the middle of each madeleine—a sign of success!
    • Once baked, immediately unmould the madeleines by gently tapping the pan. Dip each one in the simple syrup to coat well. Madeleines are best served warm, but may also be served at room temperature.

    Notes

    Madeleines are best eaten the day they’re baked. The batter will keep for up to three days in the refrigerator or up to one month in the freezer.
    Keyword Lavender, Lemon, Vanilla
    Tried this recipe?Let us know how it was!

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    Carolyne Kauser-Abbott

    Carolyne Kauser-Abbott

    With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

    While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

    Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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