Madeleine ordinaire

Chef Philippe’s selected madeleines combine butter and milk with both lemon zest and lemon juice. Small moulds shape this version into individual cakes that rise and colour in the oven.

Three whole eggs are whisked with sugar until pale. The zest and juice of half a lemon enter the mixture, followed by three quarters of the milk.

Flour and baking powder are mixed and sifted together into the batter. Melted, cooled butter follows, then the remaining milk, before the batter rests in the refrigerator.

The selected metal moulds are buttered and filled to three quarters through a piping bag. The cakes bake in a hot fan oven until they are risen and coloured.

The madeleines are allowed to become tepid before being unmoulded. Lemon runs through the batter in two forms, while the divided milk and cooled butter are incorporated before its chilled rest.