Culinary Arts

Mini Madeleines

Dominique Ansel

Lesson time 11:10 min

Chef Dominique believes that there is a precise moment in which a dessert is at its best. Learn how to make mini madeleines, pillowy cakes that can be baked and served within five minutes—when they are at their peak.

Dominique Ansel
Teaches French Pastry Fundamentals
James Beard Award-winning pastry chef Dominique Ansel teaches his essential techniques for making delicious pastries and desserts in his first-ever online class.
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So much of the success of a pastry depends on proper timing. In Chef Dominique’s opinion, the perfect example of this is the madeleine, the exquisite small French cake that elicited the most often-referenced memory recall in modern literature. The History of the Madeleine in French Literature Marcel Proust immortalized them in his appropriately titled novel In Search of Lost Time—tasting one of the tiny cakes brought back a rush of memories from his childhood, virtually transporting him to his past life. For Proust, it was the taste of the warm cake—not the mere sight of it—that triggered his sense memory, and he was the first writer to capture this ethereal relationship among taste, time, and memory. Why Madeleines Are Best Eaten Fresh Time is an essential ingredient in Chef Dominique’s madeleines. For him, a madeleine eaten immediately after it comes out of the oven, still piping hot, is the only way it should be appreciated. As such, he only makes them fresh to order in his bakeries (reassuring impatient customers that the time it takes the little cakes to bake is the same as the wait for a latte). When you bite into a fresh madeleine, he explains, that last puff of steam escapes and it’s as if “it’s taking its last breath.” Madeleines that are cooled have lost their magic. Thus, it is imperative to make and serve the madeleines in quick succession. The Classic Madeleine Shape The small hump that appears on top of the madeleines is called the “pearl.” This hump is characteristic of madeleine, in much the same way a crease on the top of a loaf or poundcake is iconic. This hump is achieved through two variables. 1. First, the baking powder in the batter gives rise to the center of the madeleine when the heat of the oven hits the pan. 2. Second, the shape of the mini madeleine pan itself promotes doming on top of the cake, since it sits on a non-level, convex surface. The Two-Step Madeleine-Making Process Chef Dominique’s recipe makes the process seamless and easy. 1. First, you make the batter and allow it to rest for 12 hours, or overnight, so the baking powder in the batter has time to relax, which will in turn give the cake its characteristic light, spongy texture and not that of a dense, crumbly cake. 2. Secondly, because the batter only takes 4 minutes to bake, you can prep the mold, pipe the batter, and bake the madeleines in the same amount of time it takes to clear the dishes at the table and ready your guests for a delightful dessert. The Secret Ingredient to Making Perfect Madeleines When making the batter for madeleine cookies, it is important to have all your ingredients be at room temperature so they will combine more easily. The most important of these ingredients are the eggs. Eggs are magical emulsifiers, or binders, that marry fat and liquid into a smooth mixture. If you’ve ever made mayo, you’ve seen how they bind the oil and lemon juice tog...

The Art of French Pastry

Celebrated for his innovative twists on classic desserts, Cronut® creator and James Beard Award-winner Dominique Ansel has been called the “world’s best pastry chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries. Learn baking and more with his precise methods, add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.


Students give MasterClass an average rating of 4.7 out of 5 stars.

French pastries will always be my favorite! Now I can make them for myself! Thank you!!

Thank you Chef Ansel. Thank you Masterclass. I learnt a lot and enjoyed the specific advice about what we should be looking for visually and otherwise.

Love it! I am a professional pastry chef but this was a great refresher course for me. I t reminded me of things I had forgotten, and taught me things I didn't know and most importantly it inspired me to get back in the kitchen and make beautiful food!

I really felt this class was a heavy hitter so to speak. I really enjoyed the lessons and the teacher. I had never heard of Dominique before and enjoyed him very much. He's seriously going to push me in the kitchen in baking pastries and I like that.



Hello, thanks for this lesson. I just read the workbook to take notes, what I have to by to make the Madeleines. I found the excerpt from Proust. I am learning French and I am so happy you present the part of the novel for us. I will read it when I taste my first Madeleines.


Tried it yesterday and the Madeleines came out tasting delicious. I had them longer in the oven, approx. 6 minutes, maybe because of oven convection and because of the size of the negatives. I had a form with three rows of Madeleines and unfortunately, they did not bake evenly with the ones on the outside being perfect, while the inner ones did not cook fully through and deflated after taking them out of the oven.


Any tips on how to adapt this using a regular Madeleine sized pan, and not a mini one?


Great recipe, they came out tasting delicious and fluffy. The only thing is I set my oven to 375 like the video said and after 4 minutes they were puffy but definitely not cooked. I took them out after 6 minutes and touched the top of one but it was not solid so I put them back in. In total I think it took like 10 minutes to be finished, but they came out perfect. I think just oven temperatures vary differently.


Hello! Should we preheat the upside down sheet tray before putting the Mini Madeleines in the oven, or should the upside down sheet tray be room temp when you put the Mini Madeleines in the oven?


Good to see you Chef,it was brilliant,Wish i get opportunity to work with great chefs.

Olga P.

Hmm, so strange... The batter looked good, sat in the fridge overnight (more than 12 hours), however it took the madeleines almost 20 minutes to bake (350F on convection setting as per the workbook), and there was no hump(( They were still very puffy and delicious, but what could have gone wrong?..


I just wanted to know, how long to bake madeleines if using a regular sized mold panin place of a mini mold pan?

Rohit B.

Whole family loved them! I had to adjust my bake time to 6 minutes, but everyone stuffed themselves with some afternoon coffee. They go well together. How do they look? Is there a way to store and dry them into cookies?

Rohit B.

Family loved them. very easy starting point and there are so many flavors.Made this classic one for afternoon coffee for my family. Comments?