Chef Daniel's French Madeleine Kit Recipe
This bake-at-home kit includes everything you need to make Daniel Boulud's signature French Madeleines at home, including the baking mold and enough batter for up to 100 Madeleines.
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Ingredients
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Madeleine Batter (yields ~100 madeleines)
Finishes & Equipment (included in kit)
Method
Prep & Batter
- 1
Preheat and prepare
Preheat your oven to 375°F (190°C). Lightly grease each madeleine cavity with nonstick spray or melted butter, then dust very lightly with flour and tap out excess. If using silicone molds, greasing alone is sufficient.
- 2
Whisk dry ingredients
In a very large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt until evenly combined and aerated.
- 3
Combine eggs and milk
In a separate large mixing bowl, whisk the whole eggs until pale and slightly foamy. Gradually whisk in the milk and vanilla extract until smooth. If using lemon zest, whisk it into this mixture.
- 4
Mix wet and dry
Slowly add the dry mixture to the wet mixture in three additions, whisking gently after each addition until just combined. Do not overmix — a few small lumps are fine.
- 5
- 6
Rest the batter
Cover the batter and refrigerate for at least 1 hour and up to 24 hours. Chilling helps develop the signature hump on madeleines and improves flavor.
Baking & Finishing
- 7
Portion the batter
Remove the batter from the refrigerator and let sit 10–15 minutes at room temperature. Spoon or pipe batter into each madeleine cavity, filling about 3/4 full. For consistent results use a piping bag or measuring spoon (~1.5 tbsp per standard cavity; adjust if your mold size differs).
- 8
Bake
Bake at 375°F (190°C) for 10–12 minutes for standard molds, or until edges are golden-brown and centers spring back when lightly touched. If baking from chilled batter add 1–2 minutes. Rotate the pan halfway through if your oven heats unevenly.
- 9
Cool
Remove madeleines from oven and let cool in the pan for 1–2 minutes, then gently unmold onto a wire rack to cool completely. If they stick, loosen with a thin knife or plastic spatula; warmed molds release more easily.
- 10
Dust & store
When completely cool, dust with powdered sugar if desired. Store madeleines in an airtight container at room temperature for up to 3 days, or freeze in a single layer on a tray then transfer to a sealed bag for up to 1 month.