The madeleine cakes of Julie Andrieu

The madeleine cakes of Julie Andrieu

The Queen of Foodies does not share her madeleines recipe with everyone, but for the Do It Team she has made an exception. Pegged to her upcoming book, All my Best Desserts, published by Alain Ducasse editions, she unveils her personal take on this Proustian delight.


Preparation (10 min) :

Preheat the oven to 180 °C (th. 6). In a salad bowl, whip sugars and eggs. Mix the flour and the yeast, then sprinkle the mix on the preparation while constantly stirring. Add the almond powder, the melted butter and the cocoa. Mix until the preparation is homogenous.

Divide it in the buttered madeleines cake molds, place a chocolate square at the center of each one, while covering it with a little dough. Bake and cook for 8 min.

Remove from the oven, allow to cool down for 3 min and unmold. Taste the still warm madeleines while the inside is still nice and runny, but they are also delicious cold!

Keep them in a zip-lock bag.

Tip :

For the chocolate squares, I just use a 200g bar of pastry chocolate.

All my Best Desserts de Julie Andrieu

Paru le 1er octobre 2015 chez Alain Ducasse Edition

Auteur : Julie Andrieu

Photographe : Virginie Garnier

Disponible en librairie au prix de 29€

©Virgine Garnier

Also discover the strawberry tiramisu of Julie Andrieu and the red fruits vegan muffins.

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Ingredients for 9 madeleines :

40g of plain sugar

1 sachet of vanilla sugar

2 eggs

30g of flour

1 teaspoon of chemical yeast

20g of almond powder

50g of melted butter

2 large tablespoons of bitter cocoa

9 x 5g squares of black chocolate

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