Madeleine and review of the Madeleine mould by The Cooking Doctor


I wanted to post this in the last week but work commitments kept me away. Nevertheless, the week end on an energizing note with a wonderful spa treatment on Friday, and now I am all geared up to face up another frenzied week!

I always loved madeleines (French butter cakes) but never tried my hands in making it. And there was no reason for not making it when my friend Jehanne (The Cooking Doctor) gave me the wonderful Madeleine moulds from her baking line. These moulds made the whole process so effortless. The end-product came out perfectly well and slipped out clean with no stickiness whatsoever. The baking time maybe a wee bit more compared to the non-stick/regular pan.




Details and specifics about the cooking doctor’s silicone bake-wares are available in my previous two reviews (of cup-cake liners and the ultimate pastry set) and hence not repeating it. I wholeheartedly recommend her products as it lends a new level of ease and sophistication to the baking experience.

The Cooking Doctor’s silicone bake-wares are made of the finest quality that is 100% safe and FDA approved. Yes do keep in mind that a low quality bake-ware can be hazards. So always make sure you buy the best, and do not compromise on the quality. So if you would be interest in knowing more of the bake-wares from THE COOKING DOCTOR then please click here or e-mail –



The recipe is from the product leaf that comes free.

You need –

  • Eggs – 2 large at room temperature
  • Caster sugar – 80 grams
  • Plain flour – 130 grams
  • Baking powder – ¾ teaspoon
  • Unsalted butter – 135 grams, melted
  • Vanilla essence – 1/2 teaspoon
  • Zest of one lemon
  • Salt – a pinch



How to –

Swift the flour, baking powder and salt. Set aside.

In a bowl beat the egg and sugar till creamy and pale. Add the vanilla essence and  the melted butter (room temperature) and beat till well combined.

Gradually fold the flour into the egg mixture and the zest.  Do not over mix the batter or else batter  will deflate. Cover the batter with a cling wrap and refrigerate for at least 2 hours.

Pre-heat the oven to 190 C.

Grease the moulds with butter. Drop 1 tablespoon of the batter into each mould and bake for about 10-12 minutes or till the sides are golden brown and the centre is spongy.

Remove them from the moulds/pan and arrange them on a wire rack to cool. Dust them with icing sugar before serving.



Please note – Store the madeleines in airtight containers at room temperature and they will stay for a couple of days.

 Dust the madeleines with icing sugar just before serving.


8 thoughts on “Madeleine and review of the Madeleine mould by The Cooking Doctor

  1. I am so glad they turned out so perfect Rekha, and thank you for the lovely shout-out 🙂 You are making me salivate over madeleines now, and I need to open the box full of moulds !

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