Recipe

Président Butter & Warm Madeleines

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

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Prep Time
15 min
Cook Time
25 min
Servings
12
Ingredients
  • 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
Directions
  1. 1Place baking sheet in oven and preheat to 400°F.
  1. 2In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  1. 3Using your fingertips, rub together sugar, orange zest and lemon zest in a bowl until sugar is moist and fragrant.
  1. 4Add eggs to sugar mixture and whisk until pale and slightly thickened, 
about 2 minutes.
  1. 5Gently fold into flour mixture in three additions.
  1. 6Fold in melted butter until fully incorporated.
  1. 7Stir in milk. Batter should be smooth and shiny.
  1. 8Spoon batter into madeleine pan. Fill each cup evenly.
  1. 9Place madeleine pan on preheated baking sheet.
  1. 10Bake at 400°F until golden — about 11-13 minutes.
  1. 11Remove 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.

Tip

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 Spoon and Stable Restaurant in Minneapolis, a 2015 James Beard Award Finalist for Best New Restaurant. Prior to opening Spoon and Stable, Chef Kaysen was chef de cuisine at Café Boulud in New York City, where he was the 2008 recipient of the James Beard Foundation’s coveted Rising Star Award. Under his leadership, the restaurant was also awarded a star by the prestigious Michelin Guide.
Learn more about Gavin Kaysen