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Here at The Cook's Atelier, we love madeleines. They are indeed one of our most treasured French sweets. We offer them to our guests after every cooking class luncheon. They are perfect with a café ou thé and happen to be Luc and Manon Clair's favorite treat. They are best eaten the day they are made but can be stored for a few days in an airtight container. For those of you who might be looking for madeleine tins, you can visit our online shop, The French Larder at The Cook's Atelier


Makes about 24 

130 grams unsalted butter 

3 eggs, at room temperature 

1 egg yolk 

120 grams granulated sugar 

pinch of sea salt 

175 grams flour, plus extra for dusting 

1 teaspoon baking powder 

zest of 2 medium oranges for the glaze (optional) 

150 grams confectioner's sugar 

2 tablespoons freshly squeezed orange juice 

Melt the butter in a small saucepan on medium heat until it just starts to turn golden brown. Be careful not to overheat. Set aside to cool.

Using a pastry brush, generously grease the madeleine tin with a little of the melted butter. Dust with flour and place the tins in the refrigerator to set. 

Using a stand mixer, whisk the eggs, egg yolk, sugar and the salt until the batter starts to thicken, about 5 minutes. 

Sift the flour and baking powder and use a spatula to fold the flour into the batter mixture. 

Add the orange zest to the cooled butter, then slowly drizzle the butter into the batter until you have incorporated all of the butter in the mixture. 

Cover the bowl and place in the refrigerator for at least 1 1/2 hours. Preheat the oven to 425 degrees F. 

Drop the batter in the middle of each mold until about three-quarters full without spreading it. Bake for 8 to 9 minutes in the upper third of your oven. Bake until slightly brown or just until they feel set to the touch. 

To make the glaze, stir together the confectioner's sugar and the orange juice. 

Remove the madeleines from the oven and place on a cooling rack. When cool, using a pastry brush, apply the glaze on both sides. Leave on the rack until the glaze has set. Or, as another option, you can simply dust with confectioner's sugar.