Dessert French president butter and warm madeleines, lemon zest, powdered sugar, dessert, sweet, entertaining, madeleines

Président Butter & Warm Madeleines

Use France’s favorite butter to add an authentic European taste to your next batch of Madeleines.

★ ★ ★ ★ ☆
3.9 of 5 - 69 reviews
Prep Time
15 min
Cook Time
25 min
  • 1/2 cup Président Unsalted Butter, melted and warm
  • 2/3 cup all-purpose flour

  • 1 tsp baking powder

  • 1/4 tsp fleur de sel or pinch of fine sea salt
  • 1/3 cup sugar
  • 1 whole lemon Finely grated zest
  • 1 whole orange Finely grated zest
  • 2 whole eggs, room temperature
  • 2 tbsp whole milk
  • 1/4 cup Powdered sugar to dust
  1. Place baking sheet in oven and preheat to 400°F.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. Using your fingertips, rub together sugar, orange zest and lemon zest in a bowl until sugar is moist and fragrant.
  4. Add eggs to sugar mixture and whisk until pale and slightly thickened, 
about 2 minutes.
  5. Gently fold into flour mixture in three additions.
  6. Fold in melted butter until fully incorporated.
  7. Stir in milk. Batter should be smooth and shiny.
  8. Spoon batter into madeleine pan. Fill each cup evenly.
  9. Place madeleine pan on preheated baking sheet.
  10. Bake at 400°F until golden — about 11-13 minutes.
  11. Remove pan from oven, immediately release madeleines and dust with powdered sugar.

Explore The Pairing

Lemon Zest

Citrus rinds are packed with strong, aromatic oils and add a strong punch of citrus flavor to any dish. Lemon zests are often used to add a kick to pastries, sauces, salads and sweets.


Don’t have a zester? Use a grater, vegetable peeler or paring knife to cut the zest from the fruit rind.

Powdered Sugar

Also known as icing sugar or confectioner’s sugar, powdered sugar is made by milling granulated sugar into a powder. You can actually make it at home by tossing regular sugar in a coffee grinder, or using a mortar and pestle.

Recipe by
Chef Gavin Kaysen is executive chef and owner of two nationally recognized restaurants, Spoon and Stable in Minneapolis and Bellecour in Wayzata, Minnesota. He’s earned many of the culinary industry’s top honors, most recently winning the prestigious James Beard Award for Best Chef Midwest in 2018. Chef Kaysen serves as Team USA’s Vice President for the Bocuse D’or, the world-renowned culinary competition, in which the team took victory in 2017. Prior to opening his restaurants, he was chef de cuisine at Café Boulud in New York City, where he was the 2008 recipient of the James Beard Rising Star Award, and helped the restaurant earn a star from the illustrious Michelin Guide. Chef Kaysen has brought his renowned expertise to his partnership with Président Cheese since 2015.
Learn more about Gavin Kaysen