Type and press ENTER
Hit ESC to close
Vale ry gue de s
Valéry Guédès

Madeleines with melting hazelnut spread

This recipe comes from the Michelin starred Epicure at Le Bristol Paris.




  • 1 small pot of hazelnut spread
  • 35ml milk
  • 100g sugar
  • 1 teaspoon vanilla extract
  • 125g flour
  • 125g melted butter
  • 2 small eggs
  • ½ packet yeast
  • 1 tablespoon butter (to grease the mould)
  • 1 tablespoon flour (to dust the mould) 


  1. Melt the 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.
  5. In a mixing bowl, add eggs, sugar, milk and vanilla extract.
  6. Add melted butter, flour and yeast and stir until combined.
  7. Add mixture to madeleine mould until half full.
  8. Add a dollop of hazelnut spread to each madeleine and top with the remaining mixture until full.
  9. Bake for 10 minutes in the oven until perfectly golden.

Recipe by  Le Bristol Paris  Head Chef Eric Frechon
Image by Valéry Guédès