Madeleines [Fabrice le Bourdat] from Let's Eat France!: 1,250 Specialty Foods, 375 Iconic Recipes, 350 Topics, 260 Personalities, Plus Hundreds of Maps, Charts, Tricks, Tips (page 104) by François-Régis Gaudry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 11, 2021

    Easy to make, although the instructions lack a few details, such as how full to fill each well, when and which side to glaze. I got 16 madeleines, which conveniently is how many my pan makes, and the size seemed about right. They took 12 minutes to bake. I waited a few minutes before glazing, doing the bumpy side as that's what the photo showed; the glaze looked thicker than in the picture, so maybe I should have glazed them while warm or thinned the glaze. At any rate, the madeleines were lovely, light and tender. Although the recipe says adding vanilla and citrus zest are faux pas, I would add them next time.

  • Astrid5555 on May 25, 2021

    These are the best and easiest madeleines I have ever made. The recipe says they are perfection - and they are! You can make the dough ahead and keep it in the fridge for 2-3 hours. When you need dessert just pull it out of the fridge, bake them for 12 minutes and you have happy guests raving about their warm, fresh madeleines. Highly recommended!

  • stef on May 25, 2021

    Easy recipe. Added zest of lemon. Baked for 8 minutes. Good good humps.

  • jclass on January 25, 2021

    Best Madeleines Recipe I've tried.

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