Chapter 3 of 17 from Dominique Ansel

Mini Madeleines


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.

Topics include: Pipe, Bake, and Serve • The Short Life of the Madeleine

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.

Topics include: Pipe, Bake, and Serve • The Short Life of the Madeleine

Dominique Ansel

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.

Learn More


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 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.

James Beard Award winner Dominique Ansel teaches essential pastry-making techniques, from dough and fillings to stunning presentation and decor.

A downloadable cookbook accompanies the class with lesson recaps, recipes, and supplemental materials.

Upload videos to get feedback from the class. Dominique will also critique select student work.


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

Very fun to try all this recipes and watching professionals working on then step by step.

Lesson 16 has no PDF, but Dominique is utterly delightful

Dominique's calmness and love for pastry is really inspiring and comforting. I feel really uplifted with his last 2 lessens about creativity. He is so real and precise. And the way he is happy with his own bakes, his smile with the first bite ... true essence! Thank you Dominique and masterclass! I will practice my croissants! Love and dedication in pastry, that's the main lesson. Petra

This class made me think out of the box. Creativity is now a must! thank you Chef Ansel



I loved this lesson -- these are light and ... PERFECT! Dominique, you are the MAN!

Michael J.

I've been playing with this a bit, but am having interesting results. Sometimes, they seem a little underdone. Out of the three times, I've never done the mini version in only 4 minutes. Even 5 minutes is a little short. I think I need to verify the temperature in my oven. I did convection at 350°, then again at 375°, but neither was completely right at 5 minutes. I think the crux of my problem is the hole in the bag is a little too big. I need to try again but make a smaller hole, then fill the "cups" a little less. With the hole I have in the ziplock, it's a bit too much, and my piping bag's hole is far too large. A little less batter should do the trick. Also, my batter is perfect when I make it, but after sitting overnight in the refrigerator it seems to be a little thick. Does anyone have a suggestion on how to thin the batter a little so it's right after the overnight rest? The flavor is amazing, even a little hint of pepper somehow. However, as I discovered, it's massively important to have fresh high quality flour. My first batch was pretty stale as the flour was so old I can't remember when I bought it. I wonder how they would taste with some alterations like using the same flour we used in Gordon Ramsay's class to make pasta, or maybe cornmeal instead of wheat flour.

A fellow student

I want to try this recipe but this recipe calls for 84% butter fat unsalted butter. I can't find this type of butter. Can anyone recommend a brand and where to purchase 84% unsalted butter. Thank you, Damian

Terry M.

As a young girl, I took French lessons for several years. During one of the lessons my teacher talked about madelines and that she really liked when madelines became stale because they tasted best that way. One year, I decided to make the regular sized madelines for a Christmas party, they were ok. They weren't nice and puffy like the ones that you made. I like your baking technique of putting the madeline mold on a baking sheet turned upside down.

Ruth L.

I’m impressed that the lesson has included an excerpt from Proust’s writing. Much appreciation, thank you.

A fellow student

First attempt also, 12 minutes is perfect. I will try next time with the zest but also “poivre long” ( long java pepper ).

Widad F.

My first attempt.. ! They turned out very good. I made the large size Madeleines and baked them for 12 minutes.

Jennifer T.

Simple enough of I just need the pan! Can't wait to taste them!!!

A fellow student

I followed the directions closely. After putting it in the fridge for 24 hours my batter became a bit firm - more like dough vs. liquid. Is it possible that the temperature in the fridge is too low?

Ali S.

I could only find regular size madeleine pans, so I'm wondering if it would turn out the same. Think I should cook them for longer?


Let me talk to you about time and how time is precious ingredient in baking. For this recipe, the madeleines, those little pillowy cakes flavored with lemon, it's very important to understand that they are baked to order. This is something we do at Dominique Ansel Bakery in SoHo, because I want to give people some of the experience I had growing up. I still remember going to the bakery with my grandma to get fresh baked bread. I remember the steam coming out of the bread, I remember the smell, and it's something I really want to share with our customers in New York. It only takes four minutes to bake. The mini madeleines is a perfect after dinner little bite. When you bite into it, it's the little puffy steam that comes out. It's like the balance that [INAUDIBLE] I always compare my madeleines to sushi in a restaurant. If you go to a sushi restaurant and you sit at the counter, the chef that serves you the sushi is expecting you to eat it right away. Of course, there's this moment in time where the sushi are the best, when it must be eaten right away. It is the same with our madeleines today. We bake them fresh, they're straight from the oven, and they must be eaten right away. And in beginning when we first did these madeleines, people were really unhappy because they didn't want to wait. And I had to explain to them that it was actually much faster to get fresh baked madeleines than to get a latte. So we're going to start with some very simple ingredients. We're going to mix together butter, brown sugar, and honey. So we're going to melt the butter in a small saucepan, medium heat. And the madeleine batter is really one of my easiest recipe and a good starting point if you're really new at baking or if you want to learn how to bake. With the butter we're going to add the brown sugar and the honey. So the reason why we add the brown sugar and the honey is to make sure that everything gets dissolved properly. So we're essentially going to melt the brown sugar with the butter. And if you were to mix the brown sugar with the flour, you will have pieces of brown sugar at the end. It will never be fully dissolved. So going to heat up the butter, brown sugar, and honey really, really hot, but not boiling. In the meantime, we're going to mix the rest of the ingredients, which I call all the dry ingredients-- the flour, the sugar, the baking powder, and the salt. So very important, every recipe with baking powder, always let it rest for at least 12 hours. So if you don't let it rest enough, you will have these very cakey little madeleines, but you don't want it to be dense. You want them to be very light and fluffy. So we're just mixing all the dry ingredients together. Our butter now is ready, so I can just turn this off. So we have eggs. So we're going to add the eggs one other time with all the dry ingredients. Just incorporate a little bit, and add one more egg. Before you mix everything together, make sure yo...