Chef Daniel's French Madeleine Kit Recipe

Prep

Remove cold eggs and butter from refrigerator ahead of time so eggs come to room temperature and melted butter cools to warm (not hot). Preheat oven to 375°F (190°C) when you are ready to bake a batch.

Dry ingredients

In a very large mixing bowl, whisk together 8 cups all-purpose flour, 6 cups granulated sugar, 1 cup powdered sugar, 8 tsp baking powder, and 4 tsp fine sea salt until homogenous and aerated.

Wet ingredients

In a separate large bowl or stand mixer bowl, lightly beat the 40 room-temperature eggs until just combined and slightly frothy (about 30–45 seconds). Add 6 cups whole milk, 8 tbsp vanilla extract, and 8 tbsp lemon zest (if using) and whisk to combine.

Combine dry and wet

Slowly add the dry ingredients to the wet mixture in three additions, folding gently each time with a large spatula until just combined. Do not overmix; stop when there are no visible streaks of flour.

Incorporate butter

Temper the melted, cooled butter by whisking 1–2 tablespoons of batter into the butter to equalize temperature, then gradually stream the butter into the batter while folding until fully incorporated. Batter should be smooth, glossy, and slightly thick but pourable.

Rest the batter

Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, ideally 2–3 hours or up to overnight. Chilled batter helps create the classic hump in madeleines.

Portioning for baking

When ready to bake, remove batter from refrigerator and let sit 10–15 minutes if very stiff. Preheat oven to 375°F (190°C). Grease madeleine molds generously with nonstick spray or softened butter, then lightly dust with flour or powdered sugar and tap out excess. Using a small cookie scoop (about 3/4 to 1 tablespoon) or a spoon, fill each madeleine shell 3/4 full (approximately 9–12 g batter per small shell; for larger molds adjust accordingly). For a kit sized to 100 madeleines, bake in batches to avoid overcrowding the oven.

Bake

Bake in the preheated 375°F (190°C) oven for 10–12 minutes for small madeleines, or 12–15 minutes for larger ones. Rotate the pan halfway through baking for even color. The madeleines are done when the edges are golden brown and the centers spring back lightly — tops should have a pronounced hump.

Release and cool

Remove the pan from the oven and let the madeleines sit in the mold for 1–2 minutes to set. Gently turn them out onto a cooling rack lined with parchment paper. Repeat greasing and filling for remaining batches.

Finish

Once completely cool, dust madeleines lightly with powdered sugar just before serving. Store cooled madeleines in an airtight container at room temperature for up to 2 days, or freeze in a single layer and then transfer to a sealed container for up to 1 month. Reheat gently in a 300°F (150°C) oven for 3–5 minutes before serving to refresh texture.

Greasing and maintenance: Always grease each well of the madeleine mold before each batch. If using softened butter, smear a thin layer into corners with a pastry brush or your fingers; for best release, dust lightly with flour or a little powdered sugar. After baking multiple batches, wipe the mold with a clean dry cloth between batches to remove crumbs and prevent sticking.

Packing and presentation: Dust madeleines with powdered sugar just before serving. For gifting or storing, layer madeleines between sheets of parchment to prevent sticking.