Madeleines with Lemon Zest

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.



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).

When the eggs and sugar are well beaten to the desired consistency, add the hot milk and honey mixture, the dry ingredients, and zest. Mix, then add the hot melted butter. Mix again. Let rest for 24 hours.

The following day, preheat the oven to 350°F (180°C), then mix the batter to deflate it.

Fill the madeleine molds or mini madeleine molds with batter, then bake mini madeleines for 8 minutes and regular ones for 12 minutes.

To make the best use of time and to serve the madeleines in the best conditions, it is advisable to bake them a few hours before serving and then to keep them on their baking sheet, covered with aluminum foil, and to reheat them with the foil in the oven at 350°F (180°C) for 2 minutes just before serving. The madeleines will be as hot as if they had been freshly baked, and reheating them covered with foil keeps them soft. The times and temperatures given are only a rough guide and need to be adapted to the power of your oven.

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

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