Surprise, surprise – Madeleines aux framboises

[Raspberry madeleines]

This morning, the sky turned black, of the bruised kind. And then, clouds started to grumble, roar really. For minutes. And before we knew it – {insert French accent here} surprise, surprise {end of French accent} – rain was pouring down in the kitchen window.

I had chocolate lava cakes in the oven. Madeleine batter in the fridge. And a fraisier – just assembled – on the counter.

Writing a book is one of the most exciting things I’ve ever done. Every morning, I wake up to the biggest cup of latte you could dream of. Straight from a French press.

I then write a mise-en-place list, not unlike the ones I used to write at the restaurant. And then, things gets crossed off as I take out tray after tray from the oven.

The deadline is sooner than later. And recipes get tested many times before I write them down. First on paper, then on my laptop.
A chapter was sent already. And I’m almost there on two others. It promises all kind of good things.

Walks through a forest where rain comes from trees, chasing crabs on a desert beach, biking on pebbly roads, days made of glitters and more… Oh yes, so much more.

And somehow I just got sidetracked here. Let’s go back to the moment when raindrops started hitting the kitchen window.

I rushed to the garden, barefeet. The grass felt so fresh I could have stayed there forever. But the very first raspberries had to be picked before the rainstorm. And so they got picked. One, two, three… seven.

It might not be much, but it’s still terribly early for raspberries.

I ate two. The other five got baked inside the madeleines I made for the-book-with-no-name. Let’s call it le petit cookbookfor now.
And even though the recipe is going to be included (in a somewhat different form, surprise surprise) – it’s that good! – I could not resist writing about it here too. Trust me, it’s been hard baking so much (around eight to ten things a day!!!) and not talk about everything I make here.

Hope to see you sooooon. Miss you for ever and more.

Madeleines aux framboises

If there was only one thing to be said about madeleines, it would be along the lines of: heat shock.

Yes, really, when making madeleines, the heat shock is pretty much all that matters. For this, I chill my batter for at least three hours (two are ok-ish too, so go ahead, I’ll close my eyes and pretend nothing ever happened). And I preheat my oven to 220°C for a good half-an-hour before reducing to 180°C.

If you know this, then madeleines will be yours in a few hours. To eat still warm, it goes without saying!

Madeleines aux framboises

makes 14 madeleines

80g butter, at room temperature
100g caster sugar
1 tsp vanilla extract
2 eggs
a pinch of salt
100g plain flour, sifted
1/2 tsp baking powder

Cream the butter with a tablespoon of the sugar and the vanilla extract. In another bowl, whisk the remaining sugar with the eggs and the pinch of salt until light and fluffy.
Gently fold in the flour and baking powder until just combined.
Scoop out a third of the batter into the butter and mix vigourously. Transfer back into the remaining batter and fold very gently.
Scrape the batter into a plastic piping bag and chill for at least three hours.

Preheat the oven to 220°C. Butter and flour a madeleine tin.
Pipe the batter three-quarters of the way up the prepare molds. Stick one raspberry in each. Reduce the oven to 180°C and bake for 14 minutes or until the edges are a deep-golden brown and the bump just begins to get brown.

Allow to cool for a few minutes and unmould.


  1. oh trop joli ! ca donne envie de se rouler dans l’herbe ! Miam les madeleines ! C’est quoi le livre !!!!!! trop hate de voir !!!! Bravo bravo !!

    Merci merci merci. xxx

  2. Oh gosh, I cannot wait for your book!
    Then Madeleine can make Madeleine’s :D
    I hope you ship to Australia!

    My publisher is mainly based in Australia so I would hope so ;)

  3. what? your cookbook? i can’t wait for it! i hope it’ll be available here in indonesia! :)

    Yeeees. Oh I’m so happy you’re looking orward to it too. x

  4. A book–amazing! I can’t wait either. :) Those madeleines look amazing–& I’m no pastry chef at all, so I especially appreciate the heat shock ino!

    Glad you like the little tip. It makes all the diference for a plump madeleine. x

  5. This is so exciting! I can’t wait to see your book! I have always loved your blog and I’m positive your book will be amazing. Do you know if it will be available in Canada?

    I would think so, although I can’t be sure about it… But amazon is here to save me! xx

  6. It’s about time! I’ve been waiting for you to do a cookbook for ages! French or English publisher? When it’s out?

    And don’t stress! You’ve been producing amazing content on your sites for years. You’ll be fine!

    Gros bisous

    Rach x

    Aaaw thank you rachel. Yes, I’ve finally given up and decided to dive in. I signed with hardie Grant so the book’s gonna be in English and I eel sooo lucky because the team I work with are AMAZING. xxx

  7. This recipe definitely produces fantastic madeleines. Thank you for posting this as I can now use my madeleine tray with confidence. The only problem is they only produce 12 which are so quickly eaten!!

    1. Oh thank you so much! I’m really happy you’ve liked them.

      PS. Don’t tell anyone, but you could make a bigger batch and either use it within 3-4 days or freeze in in small piping bags that only need thawing for a couple of hours in the fridge before being used ;) x

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