French Fridays: Madeleines from My Paris Kitchen

Dusted with icing sugar David Lebovitz madeleines on eatlivetravelwrite.comThis week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen was madeleines – and, in fact, I made madeleines twice in a day – once with a parent-child cooking class and once making David’s recipe.

Mardi Michels madeleines on 7-13 year old kid bakers did a great job in my class didn’t they?)

Madeleines are a little bit mythical and mysterious in that there are so many different methods floating around, all designed to get the elusive “hump” and, to be honest, some of the recipes you read are a little fussy (including this one!). David has written a really fascinating intro to these little tea cakes which I loved reading and has clearly tested many, many recipes!

Humps on David Lebovitz madeleines on eatlivetravelwrite.comDavid’s recipe sure does produce the mythical hump!

I know when I was writing In the French kitchen with kids that I spent a good long while testing recipes for madeleines because I wanted it to be the least fussy method and fastest possible method that would produce good results. Especially when cooking with kids, long wait times are not the best (and only really recommended for things that absolutely require it like breads or other doughs) and I found a method/ recipe that produces the humps “most of the time” as David says his does too.

David’s recipe calls for 2 x 1-hour resting times and it’s true that the batter was lovely and thick and easy to work with at the end of the prep time but not flouring the pans resulted in a bit of stickage for me 🙁  I know it’s not my pan because I’d used it earlier with my own recipe and none of them stuck… (I butter, flour and freeze my pan…)

Sticking to pan David Lebovitz madeleines on, the recipe makes 16 which is just shy of 2 pans’ worth and too many for one pan)

They ARE gorgeous, though…

Madeleines from My Paris Kitchen on eatlivetravelwrite.comAND they tastes amazing.

Would I make them again? Probably not given the long rest time (and I’m rarely organised enough when I am making madeleines to think that far in advance!) but the curious baker in me will most likely make other people’s recipes in the future, just to compare to this and others. Always learning!!

Get the recipe for David Lebovitz’s Madeleines on page 274 of My Paris Kitchen.



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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.


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7 thoughts on “French Fridays: Madeleines from My Paris Kitchen”

  1. I thought the long waits were annoying. I feel like past recipes I’ve made chilled the batter, making the timing more flexible. Mine stuck too. I liked the flavor of this recipe but not the technique. Too fussy, as you said.

  2. I followed your suggestion and put the pan in the freezer after buttering it and they slid right off! We’ve had crazy rain and wind here in Sydney so I didn’t notice the waiting as much since we were all stuck at home. These were amazing straight out of the oven, especially the crispy edges. Yours look amazing!


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