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Corman Artisan

Baker-Pastry chef


40 pieces (oval Flexipan mould)


155 g eggs
150 g sugar
18 g honey
150 g flour
4 g baking powder
125 g Liquid Clarified Butter 99,9 % fat
2 g vanilla
1 g salt
  • Mix the eggs, the sugar, the honey, the vanilla and the salt.
  • Beat to a homogeneous mass which is not too airy.
  • Mix the baking powder under the flour and sieve the mixture.
  • Heat the butter to 42 °C.
  • Incorporate the flour to the mass and, finally, the butter.
  • Mix until obtaining a smooth dough.
  • Pipe it with a piping bag into the moulds. If the dough is too fluid, leave it to stiffen in a refrigerator.
  • Bake 8-10 minutes at 180 °C. Preheat the oven to 210 °C to absorb a drop in temperature.

Did you know ?

  • Add some lemon / lime / orange zest of or a combination of the 3 to the dough. It certainly adds value to the madeleines.
  • Without extra flavours the biscuit has a nice buttery taste that will certainly also be appreciated by your customers.
  • You can make other variations by adding nut pastes to the madeleines.

Corman'products of the recipe

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