Renowned French chef Cyril Lignac, celebrated on TV shows like All in the Kitchen and The Best Pastry Chef, and daily on RTL radio, shares his reliable recipes that never fail to impress. On January 8th, he revealed his simple madeleine recipe—a crowd-pleasing treat praised as "divinely good." Enjoy them plain or flavored with lemon zest or orange blossom. Lignac's pro tips ensure extra softness and flavor.
As a pastry expert, Lignac emphasizes proper dough handling for stunning results. Key advice: rest the batter in the fridge before baking—ideally overnight, or at least a few hours. Skip silicone molds; opt for a traditional iron mold, well-buttered and floured, like our grandmothers used. Use a piping bag (or freezer bag with the tip cut off) for even shapes, or a spoon if needed. Finally, create the signature "hump" with thermal shock: bake at the top of a 200°C oven, then drop to 170°C.
• 80 g melted butter
• 2 eggs
• 60 g sugar
• lemon zest or orange blossom (optional)
• a teaspoon of milk
• 130 g of flour
• a sachet of baking powder
1. Melt the butter.
2. Set aside.
3. Mix the eggs and sugar.
4. Optional: add lemon zest or orange blossom.
5. Add the milk and mix.
6. Add the flour.
7. Mix well then add the baking powder.
8. Finally, add the melted butter.
9. Leave the dough to rest for several hours or overnight in a cool place.
10. Place the dough in a piping bag.
11. Butter and flour a madeleine mould. Tap well to remove the excess.
12. Fill the mold 3/4 full.
13. Tap the mold before baking at 200°C.
14. Lower the oven at 170°C and bake your madeleines for 13 minutes.
