Baking Tips

Toddler Recipes


Honey Chocolate Madeleines

A few weeks ago, I was approached to write about my baking journey and testimony for the church's magazine, Courier.

It was a good reminder and recap for me, as I recalled the reason why I started baking more seriously and then baked from home for friends :)

I was also requested to share a recipe, so I shared this black sesame madeleine recipe. It's quite an easy one-bowl-mix recipe, which gives you really tasty madeleines, and they look quite good too!

I have also recently adapted that black sesame madeleines recipe to chocolate flavor. The madeleines still have this unique honey scent accompanying the chocolate flavor, which is quite a change from the usual chocolate pastries.

Try this out, and see if you prefer the chocolate or black sesame flavor. For me, I think I'd still prefer the black sesame flavor as it's more unique and earthy :)

I have also tried using oil using this recipe and they work pretty well - except that they seem to have an oilier taste compared to butter. So, if you are ok with butter, do use butter to make these madeleines!

yield: Makes about 15 regular madeleinesprint recipe

Honey Chocolate Madeleines

prep time: 15 MINScook time: 12 MINStotal time: 27 mins


  • 85g butter, cubed
  • 2 eggs
  • 65g sugar
  • 10g honey
  • Pinch of salt
  • 85g cake or plain flour
  • 10g cocoa powder
  • 1 tsp baking powder


  1. Melt butter over bain marie or in the microwave. Set aside to cool.
  2. Place eggs, sugar, honey and salt into a large bowl. Gently break up the eggs and mix the ingredients well.
  3. Sift in flour, cocoa powder and baking powder into (2). Mix till there are no traces of flour.
  4. Add in cooled melted butter and combine well.
  5. Cover the bowl with cling wrap and place it into the fridge to chill for 12-24 hours, for the batter to rest. This will help the hump to develop during baking later.
  6. Preheat oven to 200C. Brush on some butter or oil on your mold, and dust the mold with some flour. Shake off excess flour. Fill the batter into piping bag, snip off an opening. Fill the mold with the batter, around 3/4 or nearly full.
  7. Bake in preheated oven at 200C for 8 mins, then turn down the temperature to 180C, and bake for 3-4 mins. The madeleines are baked when skewer inserted in the centre comes out clean.
  8. Let madeleines cool slightly in pan, before removing onto cooling rack. Cool completely before storing in air-tight container.

    Note: You can also substitute the melted butter with oil. These madeleines develop its flavor better overnight.

Opps, exploding hump. Might be due to the changes in ingredient weight;
or it might be because I forgot to turn down the oven temperature after 8 mins lol!

Traditional madeleines are usually made by whipping whole eggs to great volume, like that of genoise sponge cakes, and then baked to perfection.

However, most of the times, madeleines made this way might turn out to be quite dense and dry. So, if you don't quite like the texture of those madeleines, consider trying these out!

What are your favourite madeleines flavor?

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