Madeleines with Lemon Zest

Premium
Credit: Laurent Fau

Served at Lasserre at lunchtime alongside coffee, these soft little cakes boast a crisp exterior and a lovely golden color. And they're deceptively easy to make at home. Like all classics, nobody can resist when they’re well made.

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Instructions

The day before, beat the eggs and sugar in a stand mixer to a ribbon consistency. This should take about 15 minutes. Heat the milk and honey in a saucepan to 140°F (60°C).

Sift the flour and baking powder together. Grate the lemon zest. Melt the butter at 140°F (60°C) (it should begin to foam).

This recipe was originally published in "My Best Claire Heitzler" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Other recipes by Claire Heitzler