Madeleines - Chef Daniel Boulud
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Lily's Wai Sek Hong Favorites
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  • 6 th times that i have been on this page. Have been trying to post this but has always been interrupted by calls or whatever?? I hope i made it this time in posting this recipe. This following recipe was originally published in the cookbook “Chef Daniel Boulud – Cooking in New York City.” I knew this recipe would produce good Madeleines, as i have good faith in Chef Daniel Boulud to publish a reliable recipe. He did and this recipe is easy and a keeper. I have changed the method and instead of dusting with confectioner's sugar as suggested, i hae coated one end with melted chocolate to enhance the appearance as well as improving the flavor.Ingredients:
  • 6 dozen small or 1 dozen large madeleines
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup plus
  • 2 tablespoons of granulated sugar
  • 2 large eggs
  • 1 tablespoon honey
  • 1 tablespoon packed light brown sugar
  • 1 lemon
  • 1 tsp vanilla extract
  • 6 tablespoons unsalted butter, melted and kept warm
  • 2 to 4 minutes Beat in the lemon zest and vanilla.
  • 11 - 13 minutes, after 5 minutes, reduce the heat to 350°F, rotate the pan halfway, and continue baking until the centers rise and the edges are golden brown.



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