Lemon Madeleines by Lenôtre
The Iconic Madeleines from Chef Lenôtre have been part of my Childhood memories. It is so nice to have been able to replicate them at home.
I hope you will enjoy these as much as I did & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Lemon Madeleines by Lenôtre
The Brittany origins of Chef Gaston Lenôtre definitely influenced what became the Traditional Madeleine recipe in every French household.
Equipment
Ingredients
- 3 eggs
- 2/3 cup (130 g) sugar
- 1 1/2 Tbsp (20 g) Lavender Honey
- 3/4 cup (100 g) flour
- 3 1/2 tbsp (50 g) flour
- 8 1/2 Tbsp (125 g) butter (Softened, At Room Temperature)
- 1/16 tsp (0.5 g) Sea Salt
- 1 tsp (5 g) baking powder
- 1/2 Lemon Zest
Instructions
- In a mixing bowl, beat the eggs with the sugar, Lavender Honey and Sea Salt until light and doubled in size (about 4-5min / Medium Speed).
- Whisk in the flour and baking powder until incorporated.
- Then, add the softened butter with the lemon zest. Gently mix until well incorporated.
- Fill your Pastry Bag with the Madeleine batter. Ideally, refrigerate it overnight, if not possible, a minimum of 2 hours will do. IMPORTANT: In order to get a nice Madeleine bump your dough needs to be really cold and your oven very hot.
- Preheat oven to 445F/230C (at least 30 minutes prior baking).
- Place your Madeleine Flexipan® Tray on the top of your Medium Perforated Baking Sheet. Set aside.
- Take your Pastry Bag out of the fridge and carefully pipe your batter into each wells of your Flexipan®.
- Drop your oven to 400F/200C, and bake for 5 minutes. You will notice a curve in the batter and after that the Madeleine Bump will grow.
- Then, drop your oven to 350F/180C and bake for an additional 5 minutes. Every oven heats differently, monitor your madeleines.
- Once your madeleines are out of the oven, unmold right away and place on a cooling rack. They can be enjoyed right out of the oven and up to a few days later stored in a airtight container. Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 105kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 81mg | Potassium: 18mg | Fiber: 1g | Sugar: 8g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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About to make this but I was wondering why there is both 100 grams of Flour and 50 grams of flour in the recipe? Are the to be used at the same time?
Hi Emil, yes you do need 150 gr of flour. Back then the recipe was written in cups and tablespoons, but it should be the flour mixed with the baking powder as indicated in the recipe. I hope they turn out great, it is such a wonderful madeleine recipe.~Nessa
Thank you, they did turn out great!
YAY! I am so happy to hear! Lenôtre is always a safe base for French Pastries, you can’t go wrong! Next, I would recommend for you to try this Mandarine Sponge cake by one of my favorite French Chef Laurent Mariotte https://bakingwithnessa.com/mandarine-sponge-cake-madeleine/ The texture is incredible! ~Nessa