Neutral madeleine mix

A soft, delicately sweet sponge with the depth of brown butter and honey, perfect as a base for endless variations.

INGREDIENTS

     +    

5 eggs

100g caster sugar

100g demerara sugar

50g honey

50g water

90g milk

225g cake flour

10g baking powder

225g brown butter (beurre noisette, passed)

1 vanilla pod, split and scraped

1g fine salt

Method

     +    
Prepare the batter

Whisk the eggs and caster sugar until pale.

In a small pan, cook the demerara sugar, honey, and 50g water to soft-ball stage (118°C).

Slowly whisk this syrup into the eggs while continuing to beat.

     +    
Fold in the drys

Sieve together the flour, baking powder, and salt, then fold into the egg mixture.

Add the vanilla, brown butter, and milk, mixing gently until smooth.

     +    
Rest

Cover and refrigerate for 24–48 hours to allow the batter to mature.

     +    
Bake

Grease the madeleine moulds with butter.

Pipe or spoon the mixture into the moulds, filling three-quarters full.

Bake at 180°C for 8 minutes, or until risen and golden with the signature hump.

Neutral madeleine mix

A soft, delicately sweet sponge with the depth of brown butter and honey, perfect as a base for endless variations.

INGREDIENTS

   +  &nbsp

5 eggs

100g caster sugar

100g demerara sugar

50g honey

50g water

90g milk

225g cake flour

10g baking powder

225g brown butter (beurre noisette, passed)

1 vanilla pod, split and scraped

1g fine salt

Method

   +   
Prepare the batter

Whisk the eggs and caster sugar until pale.

In a small pan, cook the demerara sugar, honey, and 50g water to soft-ball stage (118°C).

Slowly whisk this syrup into the eggs while continuing to beat.

   +   
Fold in the drys

Sieve together the flour, baking powder, and salt, then fold into the egg mixture.

Add the vanilla, brown butter, and milk, mixing gently until smooth.

   +   
Rest

Cover and refrigerate for 24–48 hours to allow the batter to mature.

   +   
Bake

Grease the madeleine moulds with butter.

Pipe or spoon the mixture into the moulds, filling three-quarters full.

Bake at 180°C for 8 minutes, or until risen and golden with the signature hump.

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