Located in the heart of Burgundy, in Beaune, celebrated American-owned cooking school The Cook’s Atelier serves these warm madeleines with coffee after every class. These small, buttery cakes are baked in fluted tins, giving them their shell-like shape. When baked in a hot oven, they puff up to create the classic hump on their backs. They are best eaten the day they are made, served slightly warm.
Makes about 36 madeleines
- ⅔ cup (150 grams) unsalted butter
- 1 tablespoon (3 grams) freshly grated lemon zest
- 1 tablespoon (15 grams) freshly squeezed lemon juice
- ¾ cup (150 grams) granulated sugar
- 3 large eggs (150 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- ½ teaspoon (1.5 grams) fleur de sel
- 1½ cups (190 grams) unbleached all-purpose flour, plus more for the pans
- 1 teaspoon (5 grams) baking powder
- Confectioners’ sugar, for dusting
- In a small saucepan, melt the butter over low heat. Let cool slightly, then use a pastry brush to generously coat 2 to 3 madeleine tins (see Note) with butter. Dust the pans with flour, tapping out any excess, and refrigerate to set.
- Add the lemon zest and lemon juice to the cooled butter and set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, combine the sugar, eggs, egg yolk, and salt. Beat on medium-high until the mixture is pale and thick and has a ribbon-like consistency when the batter is picked up with the whisk and drizzled over the remaining batter, about 5 minutes.
- Sift the flour and baking powder into the egg mixture and use a large rubber spatula to gently fold until just combined. Slowly drizzle the melted butter into the batter, folding gently, until fully incorporated. Cover and refrigerate at least 1 hour and up to 12 hours.
- Set a rack in the upper third of the oven and preheat the oven to 375°F (190°C).
- Place the madeleine batter in a pastry bag fitted with a large tip. Starting near the “base,” pipe into the bottom of each mold, filling about two-thirds of the way and not spreading the batter.
- Bake in the upper third of the oven until the madeleines feel set to the touch, 7 to 8 minutes. Cool slightly, then serve immediately. Garnish with confectioners' sugar, if desired.
For darker madeleines, use a darker pan. For paler madeleines, use a lighter colored pan.