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8 tablespoons unsalted butter 115 grams (84% butterfat)
1 tablespoon dark brown sugar 115 grams
2 teaspoons honey 15 grams
1/2 cup granulated sugar 100 grams
1/2 teaspoon Kosher Salt
1 cup all purpose flour 120 grams (sifted)
1/2 teaspoon Baking Powder 4 grams
3 Whole Eggs 150, grams (at room temperature)
1/2 Lemon Zest
1/2 orange zest
nonstick cooking spray as needed
confectioner's sugar as needed
  • Medium




Excerpted from Dominique Ansel: The Secret Recipes, published by Simon & Schuster, October 2014.Special Tools

  1. Microplane (for grating zests)
  2. Uncut piping bag
  3. Nonstick mini madeleine pan
  4. Small sieve


  1. Melt the butter, brown sugar, and honey in a medium pot over low heat. Stir gently with a heatproof spatula to ensure that nothing burns. Keep the mixture warm over very low heat, or reheat if necessary.*
  2. Combine the granulated sugar, salt, flour, and baking powder in a large bowl and mix well with a whisk. Form a well in the center of the dry ingredients and add the eggs one by one, whisking to incorporate each before adding the next.±
  3. When the eggs are fully incorporated and the batter is smooth, slowly whisk in the butter mixture. Whisk in the lemon and orange zests. The batter will still be runny and similar in consistency to cake batter. Cover with plastic wrap pressed directly onto the surface of the batter, to pre- vent a skin from forming. Refrigerate overnight to rest.‡


  • * Using different types of honey is a great way to naturally flavor madeleines. I love acacia and wildflower honeys.
  • ± Use room temperature eggs to avoid cooling down the batter. If the batter is too cold, the butter may congeal when you add it.
  • ‡ Many recipes containing baking powder do well to rest overnight. This helps with rising, which is especially important for the madeleine—a pastry that puffs up in the center when it bakes.

THE DAY OFPipe, Bake and Serve

  1. Place a rack in the center of the oven and preheat the oven to 375°F (190°C) for conventional or 350°F (175°C) for convection.§
  2. Using a rubber spatula, place 2 large scoops of batter in a piping bag so that it is one-third full. Push the batter down toward the tip of the bag.
  3. Cut an opening about 1⁄2 inch (1.25 cm) straight across the tip of the bag.
  4. Hold the nonstick cooking spray about 4 inches (10 cm) away from a nonstick mini madeleine pan and spray evenly in all the cavities.
  5. Holding the piping bag at a 90-degree angle about 1⁄2 inch (1.25 cm) above the pan, pipe the madeleine batter into the cavities so that it fills each about three-quarters of the way to the top.
  6. Bake the madeleines for 2 to 21⁄2 minutes on the center rack. When you see the batter puff up in the center, rotate the pan 180 degrees. Bake for 2 to 21⁄2 minutes more, until the sides of the madeleines are golden blond and the center has set.
  7. Unmold immediately. Bang the corner or sides of the madeleine pan against your work surface so that the fresh madeleines drop out.**


  • § In general for baking pastries, set your oven to convection if the option is available. This allows the heat to flow more evenly. It’s an ideal setting because it helps pastries bake evenly on all sides.
  • **If you find that the madeleines stick to the mold, for the next batch, try spraying a bit more cooking spray. Also, keeping the mold clean and washing it thoroughly with a soft sponge after use will also prevent the madeleines from sticking.

Serving Instructions

  1. Using a small sieve, sprinkle confectioners’ sugar evenly over the fresh-baked madeleines. Eat immediately (do not wait more than even a few minutes!).

Storage Instructions

  1. Madeleines are good only when freshly baked. Do not attempt to store them. However, you can keep the batter in a closed airtight container, with plastic wrap pressed onto the surface, in the refrigerator for up to 3 days.

Dominique Ansel

Dominique Ansel has shaken up the pastry world. He is the Chef and Owner of Dominique Ansel Bakery and Dominique Ansel Kitchen in New York City, as well as the new Dominique Ansel Bakery Japan. Perhaps what has most widely been reported is Chef Dominique Ansel’s creation of the Cronut®, a croissant and doughnut hybrid that has been reported on throughout the world, and domestically on Good Morning America, the Today Show, ABC’s The Chew, Inside Edition, Fox & Friends, Live with Kelly and Michael, CNN’s Piers Morgan Live with Anthony Bourdain, E! News, Late Night with Jimmy Fallon, Bloomberg and more. TIME Magazine named the Cronut®, one of the “25 Best Inventions of 2013”. It is also the first pastry to have been so in demand, it sells of up to 20x its retail price on the black market. The Chef’s various other inventions, including his Frozen S’more, Magic Soufflé, and Milk & Cookie shots have all become popular treats with international fame. The New York Post proclaimed Chef Ansel the “Willy Wonka of NYC” and Food & Wine called him a “culinary Van Gogh.” Chef Dominique opened his celebrated Dominique Ansel Bakery in New York’s Soho neighborhood in November 2011.  Serving both sweet and savory items, with pastries reigning supreme, the Bakery is home to many of Chef Dominique’s signature creations – from his famed Cronut® pastry, which first debuted in May 2013, to the DKA (Dominique’s Kouign Amann), Cookie Shot, Frozen S’mores, made-to-order madeleines, and more. In April 2015, Chef Dominique launched his second NYC shop with Dominique Ansel Kitchen, located in the West Village. Turning the tables on a traditional bakery, the Kitchen features an idea perhaps even more radical – more than 70% of the menu is either made, finished or assembled to order, reflecting Chef Dominique’s belief that “time is an ingredient.” On June 20, 2015, Chef Dominique brought his famed pastry shop to Tokyo with the opening of Dominique Ansel Bakery Japan, his first outside of the U.S. Located in the fashionable Omotesando neighborhood, the shop is housed in a beautiful 3-story tower and celebrates the next generation of pastry. Many of Chef Dominique’s signature items from his original NYC bakery are featured on the menu, including the Cronut®, Frozen S’mores, DKA, and Cookie Shot, as well as many exclusive-to-Tokyo creations highlighting local ingredients and traditions. In July 2015, Chef Dominique launched U.P. (short for “unlimited possibilities), his after-hours tasting table hidden within the Kitchen shop in NYC. The exclusive U.P. table seats just 8 guests and descends from the ceiling into the center of the bakery’s prep kitchen, where Chef Dominique serves an 8-course, all-dessert tasting menu, complete with cocktail and wine pairings. Chef Dominique has been honored with several awards and accolades throughout his career. Most recently in June 2015, he was bestowed the prestigious Ordre du Mérite Agricole award, one of the highest honors in France, for his dedicated to promotion French cuisine and culture. In 2014, Chef Ansel won the James Beard Award for “Outstanding Pastry Chef” in the nation and was one of Crain’s “40 Under 40.” In 2013, he was named one of Business Insider’s “Most Innovative people Under 40.” That same year, the Daily Mail UK called him the “most feted pastry chef in the world”. He was named one of the “Top 10 Pastry Chefs in the United States” by Dessert Professional magazine in 2009, and in 2010, Dominique was subsequently chosen by Time Out New York as one of the city’s “Top Ten Pastry Chefs You Need to Know.” Prior to starting his own business with his first Soho bakery, Chef Dominique was well-known in New York as the executive pastry chef at Daniel, Daniel Boulud’s flagship French restaurant. During his six years there (the longest tenure of any pastry chef at Daniel), Dominique was part of the team that led the restaurant to receive its first 4-star New York Times Rating, 3 Michelin stars, and James Beard’s Outstanding Restaurant of the Year Award in 2010. Chef Ansel also spent seven years at the venerable French bakery Fauchon, where he was in charge of international expansion, helping to set up shops around the world. These days, the chef is often noted for his support of various charities, including the fight to end hunger with Food Bank for New York City, City Harvest, and God’s Love We Deliver. Chef Ansel’s first cookbook DOMINIQUE ANSEL: The Secret Recipes published by Simon & Schuster was released in October of 2014.

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