Being a huge admirer of the great chef Philippe Conticini, I have let myself be inspired by his exquisite Madeleine recipe following at the same time his advice to try different versions and be creative.

I think by now everybody who follows me has guessed my love for citrus hints in my baking. Be it the Doughnuts, the Brioche or the Panna Cotta, I find the citrus hints give the food a refined, fresh and light touch.

Therefore I have slightly modified Chef Conticinis great recipe to adapt it to my personal taste.

Here we go!

Ingredients for 18 madeleines

or 1 giant and 25 mini-madeleines (can be found at Chefclub)

  • 190 g flour
  • 5 eggs
  • 210 g sugar
  • 200 g unsalted butter
  • 75 g milk
  • 8 g baking powder
  • 2 tsp of honey
  • 1 tsp salt
  • zeste of 2 oranges, 2 lemons and 2 limes
  • 2 tbsp neutral oil

Melt the butter and set aside to cool.

Mix the eggs with the sugar, zestes, salt and honey. Add the oil, the flour and the baking powder until barely blended. Add the butter, mix, then add the milk. Cover and let it rest in the fridge overnight.

Butter the moulds and preheat the oven to 180 C. Fill the moulds to about 90 %.

Bake the regular madeleine moulds for 6 minutes on 225 C and then 6 minutes on 180C.

For a festive, celebrational and fun take on the traditional madeleine I have used the madeleine mould by Chefclub.

To make the giant madeleine with its little ones, bake the mini madeleines for 10 minutes at 180°C, then place the giant madeleine into the oven for about 55 minutes at 150°C.

To celebrate a birthday in the family for example I have arranged the giant madeleine and its little ones on a platter with fruit and the delicious Sorbet in different tastes for a fun summer touch.

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