Sea Salt Milk Chocolate Madeleines Au Miel

Preparation info
  • Makes approximately


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

Proust’s classic childhood recipe. The batter is traditionally made the day before and left to rest, but I find they taste just us good if eaten on the day they are made.


  • 200 g unsalted butter, plus extra for greasing
  • 3 medium eggs at room temperature
  • 100 g


Grease the madeleine tins with butter and dust them lightly with flour. Preheat the oven to 230°C/gas mark 8.

Melt the butter in a large saucepan over a medium-high heat and leave it to bubble for about 5 minutes until it browns to a light hazelnut colour. Pour it into a heatpr