Michelin Star Madeleines with melting hazelnut spread

Melt in the middle madeleines (Picture: Valéry Guédès).

Madeleines with melting hazelnut spread

Ingredients Instructions
  • Hazelnut spread: 1 small pot
  • Milk: 35ml
  • Sugar: 100g
  • Vanilla extract: 1 tsp
  • Flour: 125g
  • Melted butter: 125g
  • Small eggs: 2
  • Yeast: ½ packet
  • Butter (to grease the mould): 1 tbsp
  • Flour (to dust the mould) : 1 tbsp
  • Melt the butter over low heat.
  • Grease the madeleine mould with melted butter and dust with flour.
  • Preheat oven to 210°C / 410˚F.
  • Beat the eggs in a small bowl.
  • In a mixing bowl, add eggs, sugar, milk and vanilla extract.
  • Add melted butter, flour and yeast and stir until combined.
  • Add mixture to madeleine mould until half full.
  • Add a dollop of hazelnut spread to each madeleine and top with the remaining mixture until full.
  • Bake for 10 minutes in the oven until perfectly golden.

Recipe © Chef Eric Frechon from the original Palace of Paris, Le Bristol | https://www.edenbeing.com/2020/03/27/2-easy-recipes-by-eric-frechon-to-make-with-the-kids/