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Photo provided by Le Bristol Paris
During our stay in Paris last year, we stayed at the fabulous Le Bristol Paris. We were greeted with artisan in-house chocolates and stuffed Madeleines. Three-Michelin-Star Chef Eric Frechon is sharing his recipe for their famous Hazelnut stuffed Madeleines. Chef Eric suggests this recipe to make with your children and says, ‘You can also make plain madeleines and fill them with strawberry or raspberry jam with a makeshift parchment paper pastry filler after you remove them from the oven.’ Don’t miss Chef Eric’s Polenta Croque Monsieur recipe.
See more from our stay at Le Bristol Paris.
Hazelnut Spread Madeleines
Ingredients
- 1 small pot of hazelnut spread
- 35 ml milk
- 100 g sugar
- 1 tsp vanilla extract
- 125 g flour
- 125 g melted butter
- 2 small eggs
- 7 g baking powder
- 1 tbsp butter, to grease the mould
- 1 tbsp flour, to dust the mould
Instructions
- Melt 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
- Add melted butter, flour and baking powder 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