Madeleines are very simple but match so well with a cup of coffee or tea. I am a big fan to looking for solutions to make simple known pastry more interesting or try an unusual combination of flavors to refresh or make something absolutely new and creative. I tried many madeleine recipes, but this one I’m sharing is so amazing. You can enjoy yourself or impress family and friends. And kids, when they try it, it become their favorite sweet. Bon Appetit!

Makes 13 – 15 madeleines



  • 2 large eggs (100 grams)
  • 7 tablespoons (87 grams) granulated sugar
  • 1 ½ tablespoons honey
  • Scant 1 cup (130 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 4 ½ tablespoons unsalted butter
  • 2 tablespoons milk

Caramel Sauce:

  • ¾ cup (150 grams) granulated sugar
  • 3 ½ tablespoons unsalted butter
  • Scant 1/3 cup (100 grams) milk

Hazelnut Praline:

  • 1 ½ cups (200 grams) blanched unsalted hazelnuts

Sugar Syrup:

  • ½ cup (100 grams) granulated sugar
  • Scant ½ cup (100 grams) water
  • Zest of ½ orange
  • 2 cardamom pods
  • 2 cloves

For decoration:

  • Toasted hazelnut halves


Make the Madeleine Batter:

  1. Melt the butter in small saucepan and keep hot.
  2. In a separate pan, warm the milk to body temperature.
  3. Mix the eggs, sugar and honey in a separate bowl until combined.
  4. Sift the flour and baking powder together in a small bowl and then add to the egg mixture.
  5. Add the hot butter to the mixture and once combined, add the warm milk and incorporate until the batter comes together. Let the mixture rest overnight.

Make the Caramel Sauce:

  1. In a saucepan, add the sugar and make a dry caramel. When the sugar turns a light amber, mix in the butter and then the warm milk, whisking to combine.
  2. Cover with plastic wrap and let rest in the refrigerator for 3 to 4 hours.

Make the Praline:

  1. Preheat the oven to 325˚F and place hazelnuts on a sheet pan.
  2. Roast for 12 to 14 minutes or until golden and fragrant and let cool.
  3. Blend in the food processor until become smooth paste. Set aside.

Make the Sugar Syrup:

  1. Combine all the ingredients together in the pot and bring to boil and then let cool before using.

Assemble the Madeleine:

  1. Preheat the oven to 400 – 425˚ Mix the batter to combine if slightly separated and fill mold. Bake for 7 to 8 minutes or until golden brown. Unmold and brush with the sugar syrup. Allow to cool.
  2. Mix ¾ cup (200 grams) of the caramel sauce with all the praline together. Using a tip and piping bag, fill the inside of each madeleine from the top. Melt the remaining caramel sauce and brush on top of the madeleines. Decorate with roasted hazelnut halves and orange zest from the syrup mixture.


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Ivan Oleinik
I'm working in a Pastry Sous Chef position at a very nice company, which is based in Southeast London. When started all this difficult unstable COVID time, me and my wife decide to open homemade pastry production business and supply pastries and exclusive fancy cakes to private customers and wholesalers.

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