Madeleines De Commercy by Julia Child

I found this beautiful recipe in “From Julia Child’s Kitchen” by Julia Child.
Here is the original recipe for the Madeleines de Commercy, the Madeleines with the hump on top.


2 large eggs, beaten
2/3 cup sugar
1 cup unbleached, all-purpose flour
4 ounces unsalted butter and 1 1/2 tablespoons for buttering the molds (total of 5 1/4 ounces)
Pinch of salt
1 tablespoon flour
1/2 teaspoon pure vanilla extract
grated lemon zest from 1/2 lemon
3 drops of lemon juice (or 2 of lemon and 2 of bergaot)

All ingredients should be brought to room temperature before mixing so that the melted butter does not congeal in the batter before the ingredients have blended together.


Combine flour and sugar in a mixing bowl and add three quarters of the eggs. Beat vigorously with a wooden spoon to blend into a heavy cream – if very stiff, add a little bit of the remaining egg, one droplet at a time. Set aside for 10 minutes. Meanwhile, bring all of the butter to a boil until it begins to brown very lightly. Combine 1 1/2 tablespoons of the butter and tablespoon of flour in a small bowl and set aside.
Stir the rest of the butter over cold water until cool but still liquid. Beat the remaining bit of egg into the batter and stir in the cool butter. Stir in the salt, vanilla, grated lemon zest, lemon juice (and bergamot if using). Cover the batter, and set aside in the refrigerator for at least one hour. Meanwhile, paint the Madeleine cups with a light coating of the browned butter and flour mixture, wiping up any pools that form in the bottom. Set aside or refrigerate if the kitchen is warm.
Preheat the oven to 375°. Using a spoon and rubber spatula, drop a rounded tablespoonful of batter into each Madeleine cup. Do not spread the batter to fill the mold. Repeat with remaining batter and mold. Set pans on the middle rack and bake for about 15 minutes. The batter will spread on its own to fill the cups and a hump will gradually form in the middle. Unmold onto a rack, humped side up.
Serve as is, or sprinkle tops with a dusting of confectioner’s sugar.

Makes about 2 dozen of Madeleines

Buon Appeito or Bon Appetit!!!

3 thoughts on “Madeleines De Commercy by Julia Child

  1. It’s light and cute. Non stop eating dangerous Madlenes. One of the first sweet that I made was Madlenes when I was 7 years old… it’s interesting that ingredients are all same but the way to mix is different from Japanese recipe. Differences of result I felt was texture and weight. Japanese one were moisture closer to cake and heavier and this recipe was lighter and closer to cookie. I like both!

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