By Chef Stephanie Duong

Read our Q&A with Stephanie here

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The focus of my pastry is simplicity and freshness. I remember when I had my first proper French madeleine while working in the kitchen at L’Atelier de Joel Robuchon. It was fresh from the oven, moist, fragrant, and transformational. It was so simple! I began to understand two important lessons about simplicity as it relates to pastry: simplicity is the ultimate sophistication and simple ain’t easy.

Those two small but powerful realizations have inspired my work to this day. A well-made madeleine is a joy to bake and eat. The recipe is straight forward, but you must respect the finer details to succeed with those beautiful crisp edges, fine tender crumb, and of course, the signature hump. 

Everyone loves madeleines – it’s hard not to smile after eating one!

Roselle Madeleine Recipe 

Yield: 3 dozen madeleines standard size madeleines

• 195g sugar
• 4 large eggs, room temperature
• 36g honey
• 225g unsalted butter, melted
• 225g all-purpose flour
• 6g baking powder
• zest of one lemon

Making the Madeleine Batter

1. Combine the eggs, honey, sugar and lemon zest in a mixing bowl. Place the bowl over a pot of simmering water. Whisk the ingredients gently until the mixture reaches 35C
2. In a separate bowl, warm the butter to 35C
3. Once the eggs, honey and sugar mixture reaches 35C, fold it into the flour and baking powder. 
4. Mix in the melted butter. Ensure your batter is well-emulsified, free from any clumps of solids and any separation of fat.
5. Transfer the batter to a piping bag with a small round tip. Refrigerate for at least 4 hours, ideally overnight.

Baking the Madeleines

1. Pre-heat the oven to 180C
2. Make sure your madeleine pan is cold. Putting it in the freezer for 30 minutes prior to piping will do the trick.
3. Spray the mould lightly with nonstick oil spray and fill each cavity with 25g of batter or ¾ of the way if you cannot fit your pan on your scale to measure.
4. Bake for 9-10 minutes, until the edges are crisp and the tops of the madeleine bumps are set. Time will vary depending on your oven. 
5. Unmould and glaze the bump side of the madeleine, if you’d like, or enjoy as is!