How to bake the perfect madeleine: gurus of the bize-size treats share tips

Easy to bake, infinitely customisable and highly snackable, they are having a moment in Australia. Cult bakery Madeleine de Proust Patisserie in Melbourne, established by Hyo Ju Park and Rong Yao Soh, is wholly devoted to the bite-sized treats.

The duo have now collated 30 of their enticing recipes in Madeleines, a new book of treats like lemon meringue madeleines and black truffle madeleines, as well as classic brown butter iterations and madeleines dripping with yuzu. Ju, who is from Korea, and Rong, from Malaysia, break down each step and include handy guides on how to fill your madeleines and which moulds to choose.

A madeleine is a small French pastry, instantly recognisable by its delicate shell shape. It's golden at the edges, soft and buttery inside, and best enjoyed warm with tea or coffee. There's a quiet simplicity to a madeleine - unassuming, but always special.

At Madeleine de Proust, we use the madeleine as our canvas. We play with flavours, textures and fillings, giving this humble pastry a new story in every bite. For us, each madeleine isn't just a treat - it's a way to surprise, comfort and connect. Whether it's classic or something wildly inventive, every madeleine we create is a chance to share a little joy.

This is where it all began. Our first madeleine took many tries to get just right - light, fluffy and consistent, like a cross between cake and cloud. We pair it with Tasmanian Leatherwood honey for a gentle floral lift that balances the richness. Instead of classic brown butter, we toast milk powder until deep golden to mimic those nutty, caramelized notes. This keeps the batter consistent and helps create that perfect hump every time. Be sure to revisit the full preparation instructions until the process feels natural.

Mould: Woojung / Chiyoda Madeleine 22mm ( 5/8 in) deep

1. Preheat the oven to 210°C fan (450°F/gas 9) and prepare your mould.

2. Sift the flour, baking powder, caramelized milk powder and salt into a heatproof bowl, then set aside.

3. Melt the butter and milk together in a heatproof bowl over a pan of simmering water, keeping the temperature at 40°C (104°F).

4. Warm the eggs, sugar and honey to 30°C (86°F).

5. Mix the dry ingredients gently into the egg mixture, then mix in the butter one-third at a time.

6. Pipe into the moulds, reduce the oven temperature to 180°C (350°F/gas 4) and bake for 10 - 13 minutes until risen and set.

7. Unmould and leave to cool.

Makes 12.

The traditional madeleine is made in the classic shell-shaped moulds but there are all sorts of shapes and sizes you can experiment with, from teddy bears, mini-cakes and bananas to cats, crowns and cacao pods. We have listed the mould we have used for each individual recipe but you can choose whatever you prefer. Whatever the size of your mould, you want to fill the cavities 80 per cent full, so if you choose a smaller mould than the one specified, stick to the 80 per cent full rule. You can make more madeleines and bake for a shorter time.

A properly prepared mould ensures clean release, defined shape and a beautifully even crust. Different materials require different approaches. Here's how we prepare ours

STEEL MOULDS

If you're using Chiyoda or Woojung moulds and they're still in good condition, you can usually skip the butter- and-flour step. Simply wipe a very thin layer of neutral oil (like grapeseed) over each cavity using a soft tissue.

BUTTER-AND-FLOUR METHOD

To protect the coating and extend the mould's life, you can also use this traditional butter-and-flour method.

SILICONE MOULDS

Spray the mould generously with oil spray. This helps improve colourization and surface definition.

Always place the silicone mould on a baking tray before filling and baking to ensure even heat distribution and support.

TIP

For a flatter hump - especially useful when building madeleine towers - place a second mould of the same size gently on top during baking. This lightly compresses the rise and creates a more level surface. It works especially well with silicone moulds.

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