The classic madeleine (La madeleine classique) from Gâteau: The Surprising Simplicity of French Cakes (page 230) by Aleksandra Crapanzano

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Notes about this recipe

  • Eat Your Books

    Batter needs to be refrigerated for at least 6 hours or up to overnight.

  • d.giginyc on April 13, 2026

    Best Madeline recipe I’ve used to date. Each one came out with a bump as someone else noted. I did keep my batter in the fridge for 48 hours though AND I had it in a piping bag. Covered mine in chocolate and it was still moist after sitting in the fridge for another 30+ minutes.

  • KevinSeattle on October 01, 2025

    Every Madeleine had the bump. That’s never happened to be before and I was rightly absolutely pleased with myself. On a podcast Crappanzano said to fill the shells all to the top, cover with wrap so that it touched the batter... so I did that (I’ve never filled them up before). So it seems like it is all technique that led to success. They did overflow the shell and I had not buttered and flowered the non-shell parts of the pan, so that was obviously a problem but one that I can solve next time.

  • stef on December 12, 2022

    These were delicious but not a success. Author states the french prepare their pan add batter cover with plastic wrap and let rest for 6 to 12 hrs. I did it this way and when I went to take wrap some batter came off as a result no hump.i added some orange oil to batter and after baking they were coated in chocolate using a Non stick madeleine pan. 20 minutes in freezer. Came out with no problem.

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