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Le Bristol Paris French Madeleines Recipe

Denise Alevy

French Madeleines from the Bristol Hotel Paris

Le Bristol Paris Hotel’s three Michelin starred Chef Eric Frechon is sharing his Hazelnut Spread Madeleines recipe. Strawberry and raspberry lovers can use berry jam filling instead of the hazelnut spread.

Ingredients (serves 4):

  • 1 small pot of hazelnut spread

  • 35 ml milk 100 g sugar

  • 1 tsp vanilla extract

  • 125 g flour

  • 125 g melted butter

  • 2 small eggs

  • ½ packet yeast

  • 1 tbsp butter (to grease the mould)

  • 1 tbsp flour (to dust the mould)

Instructions:

Hint from Chef Eric ‘You can also make plain madeleines and fill them with strawberry or raspberry jam with a makeshift parchment paper pastry filler after you remove them from the oven.’

  1. Melt butter over low heat

  2. Grease the madeleine mould with melted butter and dust with flour

  3. Preheat oven to 210° C/ 410˚ F

  4. Beat the eggs in a small bowl In a mixing bowl, add eggs, sugar, milk and vanilla

  5. Add melted butter, flour and yeast and stir until combined

  6. Add mixture to madeleine mould until half full

  7. Add a dollop of hazelnut spread to each madeleine and top with the remaining mixture until full

  8. Bake for 10 minutes in the oven

  9. Enjoy

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