The Madeleines of Jean François Piège


1. Preheat the oven to 200 °C (th. 6-7).

2. In a pan, melt the butter.

3. In a salad bowl, place the whole eggs, then the yolks. Pour the sugar and whip together. Add the flour and the yeast, then the salt. Whip energetically going from the center towards the outside. Add the aroma of rose.

4. Pour the melted butter in several times in the mixture. Whip well with each mixture. Place the preparation in an icing bag.

5. Butter and sprinkle with flour a baking mould for madeleines. Poach the madeleines by only filling one quarter of the moulds (this technique produces the small bump on top of the cake). Bake 8 to 10 min (depending on the mould).

6. Place the honey in a small pouch. Make a hole in each madeleine and insert the honey.

7. Cut circle in the rose petals with a special cutter.

8. Place a drop of honey on the bump of each Madeleine and place the rose petal.

livre recette jean francois piege

Recipe excerpted from Les desserts de Jean-François Piège pour tous, published by Hachette Cuisine. Photographs: Nicolas Lobbestaël. Styling : Mathilda Motte.

Also discover the honey madeleines by Cyril Lignac and the tart with red berries.

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120 g of butter

140 g eggs

30 g egg yolks

110 g of powdered sugar

100 g of flour

5 g of chemical yeast

2 g of salt

2 drops of rose aroma

100 g of honey

1 drop of bourbon geranium aroma

Petals from 1 organic rose

50 g of butter for the mould

50 g of flour for the mould

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