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Chef Angelo Musa, Meilleur Ouvrier de France (Best Craftsman of France), World Pastry Champion

  • Servings This versatile madeleine recipe works perfectly for mini, standard or XL treats people


Madeleine batter :

  • 285 g eggs
  • 315 g La Perruche brown sugar
  • 15 g invert sugar
  • 2 g lemon zest
  • 3 g Buddha’s hand zest
  • 2 vanilla pods
  • 3 g fleur de sel
  • 2 drops almond extract
  • 25 g peanut oil
  • 310 g cold butter
  • 285 g flour
  • 12 g baking powder
  • 115 g semi-skimmed milk


  1. Mix the ingredients in the following order: eggs, sugars, zest, vanilla, salt, almond extract, peanut oil and softened butter.
  2. Sift in the flour and baking powder, and finally add the milk.
  3. Let the mixture stand before piping. Bake in a convection oven at 170 °C for 14 minutes.
  4. Coat the backs of the madeleines with brown sugar and caramelise with a kitchen torch.
  5. When they come out of the oven, you can also garnish them with caramel or any other topping.

A few words on the creation of this recipe :
Classic, nostalgic, irresistible… With a tantalising fragrance and soft texture, these madeleines are finished with a crunchy amber crust that brings out their caramelised notes.

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