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Yield: 1 KG (2 LB) dought — About 20 large madeleines

WE’VE BEEN SERVING THESE GOURMANDISES AFTER DESSERT FOR YEARS NOW AT MAISON BOULUD. They are very popular and our customers always appreciate the gesture. The recipe is Daniel Boulud’s and you’ll find them at many of his restaurants. They really go perfectly with your end-of-meal coffee or tea.

Romain Cagnat and Daniel Boulud

Chefs, Maison Boulud

Ritz-Carlton, Montreal


  • 265 g eggs (about 6 medium eggs)
  • 200 g (1 cup) sugar
  • 25 g (2 tbsp) brown sugar
  • 250 g (2 cups) flour, sifted
  • 8 g (2 tsp) baking powder
  • 1 pinch salt
  • 240 g (1 cup) butter
  • 25 g (1 tbsp) honey
  • 1 lemon, zest only
  • icing sugar


Combine eggs and sugars in the bowl of a stand mixer fitted with a paddle attachment and blend at medium speed until smooth — about 2 minutes. Add flour, baking powder and salt, and mix until incorporated — another 2 minutes.
Transfer butter to a saucepan and melt on low. Add honey and zest and stir until incorporated. Slowly add butter mixture to the batter and mix on low speed until smooth — another 2 minutes. Transfer to the refrigerator for one hour.

Preheat oven to 200°C (400°F) or 180°C (375°F) convection.

Grease a madeleine pan and dust with flour. Use a piping bag (or a spoon) to transfer batter to the madeleine pan, filling each mould to about two-thirds height. Transfer to the middle rack of the oven and bake until madeleines are bronzed at the edges, puffed at the centre, and spring back when gently pressed — 5 to 10 minutes, depending on size. Tap pan on countertop to release the madeleines. Dust with sugar and serve warm.Photos by Dominique Lafond

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