How to make The Connaught Patisserie’s famous madeleines

Executive pastry chef Nicolas Rouzaud is here to show you the ropes

Written by The Sette December 15, 2020

This famous French recipe from Nicolas Rouzaud, Executive Pastry Chef at The Connaught Patisserie on Mount Street. Be sure to visit next time you are in town but for now, you can enjoy making one of their recipes yourself at home. Best eaten right away, these madeleines are buttery, light and not TOO sweet. They can be eaten exactly as they are or with a dusting of sugar on top. Perfect served with a tea or coffee (especially if you like to dip them in!), these airy teacakes require the most basic ingredients and instructions. Don’t be fooled though, they are slightly harder to perfect than it first seems. 


  • 415g melted butter
  • 115g whole milk
  • 1 lemon zest
  • 4g vanilla extract
  • 375g flour
  • 15g baking powder
  • 300g sugar
  • 6 whole eggs
Illustration by Isabella Bowie


  1. Melt the butter
  2. Combine milk, lemon zest and vanilla
  3. In another larger bowl, combine dry ingredients: flour, baking powder and sugar
  4. In the large mixing bowl, slowly combine dry ingredients and eggs
  5. Add the milk mixture slowly
  6. Add the butter slowly
  7. To bake, brush soft butter and flour on the moulds so they don’t stick
  8. Bake for 12 minutes at 210c
  9. Leave to cool before eating