Blackberry Madeleine

Pastry recipe
 Fabrice Chalaye

Fabrice Chalaye

Passionate about cooking and pastry since early childhood, Fabrice Chalaye gets his NVQ in Cooking in part-time at M. Chartron’s restaurant in Saint Donat and then his HND in 2002. In 2003, he set ...
  1. Blackberry Madeleine


    • Ambient fruit purée 100%: Blackberry
    • Flour - 200g
    • Sugar - 150g
    • Butter - 100g
    • Egg - 3
    • Baking powder - 8g

    Preheat at 240°C (thermostat 7-8).

    Melt the butter and set aside.

    Combine the eggs and sugar until white.

    Add the flour and baking powder.

    Add the melted butter into the mixture.

    Butter the madeleine moulds and fill about 2/3.

    Bake at 240°C, lower at 200°C after 5 min (thermostat 6-7), leave it 10 min more.

    Remove from the mould immediately and dip the madeleines in blackberry or raspberry puree for fruitier taste.

    In this step

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