Redcurrant Madeleine

Posted on by Audrey

Redcurrant Madelaine

I love madeleines because they remind me of my childhood. Not so special you would say, Marcel Proust depicted the same story in Search of Lost Time.

When I eat madeleine, I recall the happy time I had with my sisters climbing trees in the garden and playing with our big dog called Crak.

In this recipe I added fresh redcurrants but you can add any fresh fruits: raspberries, blueberries, strawberries, apples…

The little secret of the bump above is due to the concave shape of the mould and to the thermal shock (cold dough in hot oven).

Redcurrant Madelaine 

Redcurrant Madeleine

Prep Time: 25 minutes

Cook Time: 12 minutes

Total Time: 37 minutes

Redcurrant Madeleine


  • 150g flour
  • 125g butter
  • 150g sugar
  • 2 free-range eggs


  1. Melt butter and let it cool to room temperature.
  2. Mix eggs and sugar together.
  3. Add slowly flour then melted butter.
  4. Let the mixture rest in the fridge for at least one hour.
  5. Preheat oven to 180° C. Brush the madeleine tray with melted butter and pipe the mixture into the mould. Bake for 10 to 12 minutes.
  6. Leave to cool down then tap the madeleines out of the moulds.