Les Madeleines à la crème au citron


These are traditional soft small cakes from Commercy and Liverdun in the Lorraine region of northeastern France. My love for Madeleines started when I first visited Paris. The Madeleines I had in Paris were sweet and simple. The recipe below is slightly sweeter, contains raspberry, lemon curd and lemon glaze. For me, Madeleines are best eaten warm, fresh from the oven.

Madeleine Mould 40cm x 20cm

Ingredients Serves 5:

The Madeleines:
1. 3 eggs at room temperature
2. 133g sugar
3. 200g plain flour
4. 1 tsp of baking powder
5. 1 lemon, grated zest only
6. 40g runny honey
7. 40g double cream
8. 1 tsp vanilla extract
9. 200g melted and cooled unsalted butter
10. Raspberries
11. Icing sugar for dusting

The Lemon glaze (optional):
1. 1 large size lemon- juice and zest
2. 150g icing sugar

The Lemon Curd:
1. 2 small lemon zest and juice.
2. A pinch of salt
3. 50g sugar
4. 50g melted unsalted butter
5. 4 egg yolks

Preparation method:

The Madeleines:
1. Preheat the oven to 200°C. Butter and flour a Madeleine mould.
2. Beat the eggs, vanilla extract and sugar until pale.
3. On a separate bowl add flour, baking powder and lemon zest.
4. Mix the honey and cream with the melted butter. Add the Beaten eggs and sugar onto this mixture. Then slowly add the flour and lemon zest mixture. Leave the Madeleine mixture to rest for 1-2 hours or overnight if possible.
5. Put a heaped tbsp of Madeleine mixture into each Madeleine shell and press a raspberry deep into the Madeleine mixture, raspberry holes needs to be facing upwards towards you so you can pipe a lemon curd inside the hole once the Madeleines are baked.
6. Bake for 8-10 minutes. Transfer the madeleines to a wire rack and leave for a few minutes.

Lemon glaze (optional):
1. Mix all the ingredients together, once the Madeleines are cool to handle, brush the shell indentations side with the glaze. Leave the glaze to set for a few seconds.

The Lemon Curd:
1. Put the lemon zest and juice, salt, sugar and butter into a small saucepan and heat gently until the sugar and butter have melted. Remove from the heat. Leave to cool for a minute, add beaten egg yolks and whisk all together.
2. Turn the pan onto a low heat again, whilst constantly whisking. Once the curd thickens, remove from the heat. Cover with a cling film once cooled, refrigerate for at least an hour, preferably overnight.
3. Put the lemon curd into a piping bag, piped the curd on baked madeleines raspberry holes. Lightly dust with icing sugar.

Serve Warm.


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