Celebrate the charm and versatility of this bite-sized French treat by learning from the experts! Pastry chefs Hyo Ju Park and Rong Yao Soh of Lygon Street cult-favourite bakery Madeleine de Proust share their recipe for the classic madeleine that has hungry customers queuing around the block.

Brown Butter Madeleines

This is where it all began. Our first madeleine took many tries to get just right – light, fluffy and consistent, like a cross between cake and cloud. We pair it with Tasmanian Leatherwood honey for a gentle floral lift that balances the richness. Instead of classic brown butter, we toast milk powder until deep golden to mimic those nutty, caramelised notes. This keeps the batter consistent and helps create that perfect hump every time. Be sure to revisit the full preparation instructions until the process feels natural.

Photo | Michael Gardenia

Recipe

Suggested mould | Woojung / Chiyoda Madeleine 22mm (⅝”) deep *see note 1

Ingredients | Makes 12

125g cake flour
5g (1 tsp) baking powder
3g (1 tsp) caramelised milk powder *see note 2
pinch of sea salt
105g butter
7g milk
85g whole eggs, strained *see note 3
80g caster (superfine) sugar
10g Leatherwood honey

Method

1. Preheat the oven to 210°C fan and prepare your mould. *see note 1
2. Sift the flour, baking powder, caramelised milk powder and salt into a heatproof bowl, then set aside.
3. Melt the butter and milk together in a heatproof bowl over a pan of simmering water, keeping the temperature at 40°C.
4. Warm the eggs, sugar and honey to 30°C.
5. Mix the dry ingredients gently into the egg mixture, then mix in the butter one-third at a time.
6. Pipe into the moulds, reduce the oven temperature to 180°C and bake for 10–13 minutes until risen and set.
7. Unmould and leave to cool.

Notes

1. How to prepare your mould

The traditional madeleine is made in the classic shell-shaped moulds but there are all sorts of shapes and sizes you can experiment with, from teddy bears, mini-cakes and bananas to cats, crowns and cacao pods. We have listed the mould we have used for each individual recipe but you can choose whatever you prefer. Whatever the size of your mould, you want to fill the cavities 80% full, so if you choose a smaller mould than the one specified, stick to the 80%-full rule. You can make more madeleines and bake for a shorter time.

A properly prepared mould ensures clean release, defined shape and a beautifully even crust. Different materials require different approaches. Here’s how we prepare ours.

Steel moulds

If you’re using Chiyoda or Woojung moulds and they’re still in good condition, you can usually skip the butter- and-flour step. Simply wipe a very thin layer of neutral oil (like grapeseed) over each cavity using a soft tissue.

Butter-and-flour method

To protect the coating and extend the mould’s life, you can also use this traditional butter-and-flour method.

1. Use softened butter (not melted) and brush an even layer over each cavity.
2. Dust lightly with strong flour or bread flour – the larger particles help with release. For chocolate-based recipes, use cocoa powder instead.
3. Turn the coated mould upside down and tap gently to remove the excess.

Silicone moulds

Spray the mould generously with oil spray. This helps improve colourisation and surface definition. Always place the silicone mould on a baking tray before filling and baking to ensure even heat distribution and support.

2. Caramelised milk powder

Ingredients

Full cream milk powder – as needed

Stovetop method

1. Place the milk powder in a stainless steel pan over medium heat.
2. Stir continuously with a heatproof spatula to prevent burning.
3. Toast until the powder turns a deep golden brown colour.
4. Transfer to a bowl and let cool completely before storing.

Oven method

1. Preheat the oven to 180°C.
2. Spread the milk powder in a thin, even layer on a baking tray.
3. Bake for 5 minutes, then stir the powder well.
4. Continue toasting in 3–5 minute intervals, stirring between each, until they are all evenly golden brown.
5. Cool completely and store in an airtight container.

3. Straining eggs

Crack the eggs into a heatproof bowl, lightly blend with a hand blender (just enough to combine), then strain through a sieve.

For more delicious recipes, pick up a copy of Madeleines by Hyo Ju Park & Rong Yao Soh in our shops or online!

Photo | Michael Gardenia